70% Rye with Whole Wheat
Posted by orutherfurd Thu, Jan 20, 2011 07:19 PM · 4 stars based on 1 review
Total Formula
2.051 kg total (182.46% hydration)
- rye flour 394 g (35.05%)
- rye chops 394 g (35.05%)
- whole wheat flour 337 g (29.98%)
- water 878 g (78.11%)
- rye sourdough starter 21 g (1.87%)
- salt 21 g (1.87%)
- instant yeast 6 g (.53%)
Sourdough
- 394 g medium rye flour (100%)
- 316 g water (80.36%)
- 21 g rye sourdough starter (5.36%)
- Total 731 g
Mix all ingredients together and ripen for 14 to 16 hours @ 70°F.
Soaker
- 394 g rye chops (100%)
- 393 g water (100%)
- 21 g salt (5.36%)
- Total 808 g
Mix together ingredients, cover and let sit while the sourdough ripens.
If using cracked rye, use boiling water.
Final Dough
- 337 g whole wheat flour (100%)
- 169 g water (50%)
- 6 g instant dry yeast (1.67%)
- 731 g sourdough, all but 2 Tbsp
- 808 g soaker
- Total 2.051 kg
Mix: 3,2; DDT: 82°F; BF: 30min; FF: 50-60min; Bake: 480°F for 15, 410°F for 1hr (remove from pan for last 15min).