Ingredients Metric/kg Baker's %
Whole rye 3.3 33
Medium rye 3.3 33
King Arthur Sir Galahad Flour 3.4 34
Water 7.5 75
Salt .2 2
Old bread* 1 10
Total 18.7 187

**Slice day old bread, place on sheet pans, bake till dark. 


Approximately 16 hours before the mix, disperse the sourdough culture into the water, add the rye flour and mix till smooth. Cover with plastic and leave at room temperature to ripen. At the same time, make the soaker by pouring the water over the old bread. Cover the soaker with plastic to prevent evaporation


Mix the final dough by adding all the ingredients to the mixer (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 ingredients. Check the hydration and correct as necessary: the dough should have a moderate looseness. Mix on second speed for about 1 minute. Gluten development will be minimal

Desired Dough Temperature


Bulk Fermentation

45 minutes


Divide and shape round or oval loaves of desired weight

Final Proof

about 75 minutes at 85°F


Bake in a steamed oven at 450°F for about 50 minutes (for a 1 kg loaf)



Ingredients Metric/kg Baker's %
Whole rye 1.155 100
Water .959 83
Culture .058 5



Ingredients Metric/kg Baker's %
Old bread 1 100
Water  2  200
Total  3 300 


Final Dough

Ingredients Metric/kg
King Arthur Sir Galahad Flour 3.4
Whole rye 2.145
Medium rye 3.3
Water 4.541
Salt .2


Soaker 3.0
Total 18.7

Formulation courtesy of King Arthur Flour