Rye Levain

Ingredients Kilograms Baker's %
Whole Rye Flour 2.530 100
Water 2.024 80
Rye Starter 0.253 10
Total 4.807 190

 

Final Dough

Ingredients Kilograms
Whole Rye Flour 2.970
Sir Galahad Flour 4.500
Water 5.176
Salt 0.220
Yeast 0.060
Honey 0.600
Rye Levain 4.807
Total 18.332

 

Overall Formula

Ingredients Kilograms Baker's %
Whole Rye Flour 5.500 55
Sir Galahad Flour 4.500 45
Water 7.200 72
Salt 0.220 2.2
Yeast 0.060 .60
Honey 0.600 6
Rye Starter 0.253 2.53
Total 18.332 183.33

 

Method

Rye Levain: Mix ingredients until incorporated. Cover and let rest 12-15 hours at room temperature.  

Final Dough:Mix 5 minutes in first speed. Mix 2-3 minutes in second speed. 

Desired dough temperature: 78°F. 

Bulk fermentation: 60 minutes with one fold. Divide 1000g and preshape loosely, rest 20 minutes. Shape as boules and proof in baskets. Proof 60-90 minutes at room temperature. Bake at 480°F with steam, about 40-45 minutes. 

Formulation courtesy of King Arthur Flour