Deli Rye
| METRIC | BAKER'S % | |
|---|---|---|
| King Arthur Sir Galahad Flour | 8kg | 80% |
| Whole Rye Flour | 2kg | 20% |
| Water | 7kg | 70% |
| Salt | 0.2kg | 2% |
| Yeast | 0.125kg | 1.25% |
| Caraway | 0.125kg | 1.25% |
| TOTAL YIELD | 17.45kg | 174.5% |
NOTE 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. Pre-fermented flour = 20%.
MIXING 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 3 minutes. Gluten development will be moderate.
DESIRED DOUGH TEMPERATURE 76-78°F
BULK FERMENTATION 1 hour.
SHAPING Divide and shape round or oval loaves of desired weight.
FINAL PROOF 50-60 minutes.
BAKING Bake in a steamed oven at 450°F for 36-40 minutes (for a 0.75kg loaf).
| METRIC | BAKER'S % | |
|---|---|---|
| Whole Rye Flour | 2kg | 100% |
| Water | 1.66kg | 83% |
| Culture | 0.2kg | 10% |
| TOTAL YIELD | 3.86kg | 193% |
| METRIC | |
|---|---|
| King Arthur Sir Galahad Flour | 8kg |
| Water | 5.34kg |
| Salt | 0.2kg |
| Yeast | 0.125kg |
| Sourdough | 3.66kg |
| Caraway | 0.125kg |
| TOTAL YIELD | 17.45kg |
