Liquid Levain

Ingredients Kilograms Baker's %
Sir Galahad Flour 1.032 100
Water 1.032 100
Culture .026 2.5
Total 2.089 102.5

Rye Sour

Ingredients Kilograms Baker's %
Whole Rye Flour 1.135 100
Water .999 88
Culture .057 5
Total 2.190 193

Final Dough

Ingredients Kilograms
Sir Galahad flour 7.222
Whole Rye Flour 0.413
Whole Wheat Flour 0.516
Water 3.128
Dark Beer 3.095
Salt 0.206
Yeast 0.041
Liquid Levain 2.089
Rye Sour 2.190
Total 18.90

Overall Formula

Ingredients Kilograms Baker's %
Sir Galahad Flour 8.253 80
Whole Rye Flour 1.547 15
Whole Wheat Flour 0.516 5
Water 5.158 50
Dark Beer 3.095 30
Salt 0.206 2
Yeast 0.041 .4
Liquid Levain Culture 0.026 .25
Rye Sourdough Culture 0.057 .55
Total 18.900 183.2

Method

Preferments: Mix by hand. Ferment for 12-14 hours.

Final Dough: In a spiral mixer, mix on 1st speed for 2 minutes, autolyse for 20 minutes, mix on 2nd speed for 2 minutes.

Desired Dough Temperature: 75°F.

Fermentation: Duration is 150 minutes. There are 4 folds at 20, 40, 60, and 90.

Process: Divide to 900 grams. Pre-shape as boule. Let rest 15-20 minutes.

Proof: Final proof, ambient 60-75 minutes.

Bake: Using a deck oven, bake for 45-50 minutes with steam at 230°C. Open the damper after 30 minutes.

Formulation courtesy of King Arthur Flour