65% Rye
65% Rye
May 17, 2017 - 8:16am
Description
65% Rye Bread. King Arthur recipe
Summary
Yield | |
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Source | King Arthur flour |
Prep time | |
Cooking time | |
Total time |
Ingredients
350 g
Whole Rye flour (Build) 300 g
water (Build) 28 g
Rye Starter (Sour dough build) 350 g
Bread Flour (Final dough) 300 g
Medium rye flour (Final dough) 440 g
water (Final dough) 18 g
salt (Final dough)Instructions
1mix build 12-16 hrs prior to final mix
2 final doughmix everything in stand mixer with paddle
3 min2-3 min on slow. Rest 15 min mix again on low for another2-3 min
3bulk ferment for 30 min
4divide into 2 loaves 870 grams
shape and proof for 60-90 min
bake in well preheated oven 500* with lots of steam for 10 min. Reduce heat to375 and bake for 30-35 min
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