- 40 Percent Rye -
Prefermented flour: 40%
Overall Formula
Metric Baker's
White flour: 6kg 60%
Rye 4kg 40%
Water 6.4kg 64%
Salt 0.18kg 1.8%
Yeast 0.125kg fresh yeast 1.25%
Total yield 17.105 171.05%
Sourdough
Rye flour 4kg 100%
Water 3.32kg 83%
Mature sourdough
Culture 0.2kg 5%
Total 7.52
Final dough
White flour 6kg
Water 3.48kg
Salt 0.18kg
Yeast 0.125kg
Sourdough 7.32kg
Sourdough:
Prepare the sourdough and ripen for
14 to 16 hours at 21°C.
Mixing:
Add all the ingredients to the mixing bowl.
In a spiral mixer, mix for 3 minutes on
first speed, and 3 to 4 minutes on second,
until a strong gluten development is achieved.
Desired dough temperature: 25°C to 27°C.
Bulk Fermentation: 1 hour
Dividing and shaping:
Divide the dough into 1.5-pound
pieces; shape round or oblong.
Final fermentation:
50 to 60 minutes at 25°C to 27°C.
Baking:
With normal steam, 240°C and bake for 15 minutes
then lower the oven temperature to 220°C and
bake for 20 to 25 minutes.
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