whole grain (rye) SD bread
This is my first attempt on making a SD bread with rye.
can someone help me with the bakers percentage?
It contains: (2 loaves or 3 medium ones)
500 g wather
400 g rye
500 g AP flour
500 g SD (on rye - used my regular as I do not care)
40 g salt
(and some sirup/oil)
The dough was wery wet - is there any trick on handeling this kind of dough? I use my scraper tool, but think its har to shape the dough.
I kept it in the fridge overnight - allthought the recipe said otherwise - and it turned out great anyways. I made a SandF before going to bed in order to degas the dough. In the morning the lid was popped and i did a SandF again.