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Sourdough
| Ingredients | Kilograms | Baker's % |
| Whole Rye Flour | 4.000 | 100 |
| Water | 3.320 | 83 |
| Culture | 0.400 | 12 |
| Total | 7.720 | 183 |
Final Dough
| Ingredients | Kilograms |
| Sir Galahad Flour | 6.000 |
| Water | 3.680 |
| Salt | 0.180 |
| Yeast | 0.125 |
| Sourdough | 7.320 |
| Walnuts | 2.500 |
| Total | 19.805 |
Overall Formula
| Ingredients | Kilograms | Baker's % |
| Sir Galahad Flour | 6.000 | 60 |
| Whole Rye Flour | 4.000 | 40 |
| Water | 7.000 | 70 |
| Salt | 0.180 | 1.8 |
| Yeast | 0.125 | 1.25 |
| Walnuts | 2.500 | 25 |
| Total | 19.805 | 198.05 |
Method
Approximately 16 hours before the mix, disperse the sourdough culture into the water, add the rye flour and mix until smooth. Cover with plastic and leave at room temperature to ripen. Mix the final dough by adding all the ingredients to the mixer except the walnuts. (First remove a portion of the rye to perpetuate the culture.)
If using a spiral mixer, mix on first speed for 3 minutes to incorporate the ingredients. Check the hydration and correct as necessary: the dough should have a moderate looseness. Mix on second speed for about 3 minutes. Gluten development will be moderate. Add the walnuts to the bowl and mix on slow speed until evenly incorporated.
Desired Dough Temperature: 76-78°F.
Bulk Fermentation: 1 hour.
Divide and shape round or oval loaves of desired weight.
Final Proof: 50-60 minutes.
Bake: in a steamed oven at 450°F for about 36-40 minutes (for a .7 kg loaf).
Formulation courtesy of King Arthur Flour
