December 8, 2020 - 7:07pm
My submission to the Rye Community Bake.
My submission to the rye CB can be found here:
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My submission to the Rye Community Bake.
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The Fresh Loaf
A Community of Amateur Bakers and Artisan Bread Enthusiasts.
Comments
Total Flours
Total Dough Weight
680
Pre-fermented
40.0%
Total Formula
Sourdough
Final Dough
Ingredients
%
grams
%
grams
Ingredients
grams
Total Flour
100
395
100
158
Total Flour
237
Bread Flour
60%
237
Bread Flour
237
Whole-rye flour
40%
158
100%
158
Whole-rye flour
0
Water
68%
269
83%
131
Water
138
IDY
0.4%
1.6
IDY
1.6
Salt
1.8%
7.1
Salt
7.1
Caraway Seeds
1.75%
6.9
Caraway Seeds
6.9
Seed (removed from final)
1.90%
8
5%
8
Sourdough
289
Totals
172%
680
188%
297
680
Process – 40 Percent Caraway Rye
Preferments
Rye Sourdough
Mixing
Type of mixer
by hand
First Fermentation
Length of time
14-16 hrs
Temperature
21C
Final Dough
DDT
26 - 27C
Mixing
Type of mixer
hand
Mix style
speed
Stretch & fold
5 mins
Bulk Fermentation
length of time
1 hours
number of folds
0
timing for folds
0
dough temp
26 - 27C
Shaping
Oblong
Divide
680g
Pre-shape
boule
Resting time
10 mins
Shape
oblong
Proofing device
couche seam down
Proof & Bake
Final Proof time
50-60 mins
26-27C
Oven type
Miele with steam
Steam
5 mins prior
& first 10 minutes
Total bake
35-40 mins
Temperature
238C
15 mins
227C
20-25 mins
Thanks for posting the detailed formula Gavin. I don't own Hammelman's Bread book so this is great to have this, I've bookmarked it for future baking.
Benny