November 7, 2011 - 12:50pm
Whole Grain 25% Sour Rye
This was inspired by Franko's 25% Sour Rye with Toasted Seeds. I followed his recipe with the following alterations:
- Instead of AP flour, I milled 45% hard red wheat, 45% hard white wheat, and 10% rye, then sifted the results to a final extraction of 85%.
- That said, I ended up adding an extra 1/2 cup of KA BF during kneading to get the stickiness under control
- After the final stretch-and-fold, I let the final dough proof for another two hours, then refrigerated overnight
- This morning I took it out of the fridge, let it warm for two hours, shaped, and then let proof for 3.5 hours in a banneton
It's cooling now, I'll taste this evening!