Rye Sour

Ingredients Kilograms Baker's %
Whole Rye Flour 1.534 100
Water 1.273 83
Culture .077 5
Total 2.808 188

 

Rye Chops Soaker

Ingredients Kilograms Baker's %
Water .844 110
Rye Chops .767 100
Total 1.611 210

 

Final Dough

Ingredients Kilograms
Whole Rye Flour 2.301
Water 1.143
Salt 0.081
Yeast 0.088
Honey 0.230
Fresh Ground Coriander 0.029
Candied Peeled Orange 0.710
Rye Sour 2.808
Rye Soaker 1.611
Total

9.000

 

Overall Formula

Ingredients Kilograms Baker's %
Whole Rye Flour 3.835 100
Water 3.260 85
Rye Chops 0.767 20
Salt 0.081 2.1
Yeast 0.088 2.3
Honey 0.230 6
Fresh Ground Coriander 0.029 .75
Candied Orange Peel 0.710 18.5
Total 9.000 234.7

 

Method

 

Preferments: Set rye sour, adjusting water and culture to match ambient environment.

Mix: If flour and air temps are 72°F range, use 100°F water. Mix 8 minutes on 1st in a planetary mixer with paddle.

Desired Dough Temperature: 82°F-84°F.

Bulk: 10-15 minutes. Prepare pans with oil and rye flour.

Process: Divide to 1.5k. Shape and score.

Proof: Proof box until 1/2" from top of pan, 15-20 minutes.

Bake: 45 minutes 200°C, 1L steam in rotating convection. 20 minutes at 160°C with open vent. De-pan and cool. Slice next day.

Formulation courtesy of King Arthur Flour