 |
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
