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