September 4, 2011 - 8:29pm
Another light rye...
Hello,
Here is another attempt of rye mash bread. This was 24% whole rye milled at home, the rest KA white bread flour. This time, I increased the mash to 24% of the total flour, doubled the diatiastic malt to 2% from 1%, and cooked it over 3hrs on a schedule of 60C-70C, in increments of 2C every 30 mins. Tasted great to me. Then I took the mash and added it to a soaker. I also mixed the levain separately.
Next time, I will lower the overall hydration. This dough was too sticky for my preference, and it showed from the misshapen loaf, my shaping skills are lacking, but the taste is excellent.
All weights in grams.
Total Dough Weight: 725
Total Dough Hydration: 73%
Total Dough Flour Weight: 419
Total Dough Water Weight: 306
Percentages:
Levain Percentage: 20%
Levain Hydration: 125%
Starter Percentage: 10% of levain
Starter Hydration: 125%
Soaker Percentage: 60%
Soaker Hydration: 80%
Soaker Salt Percentage: 1%
Mash Percentage: 40% of soaker
Mash Hydration: 200%
Overall Dough Salt Percentage: 2.0%
Levain:
White Flour Weight: 80
Water Weight: 100
Starter Weight: 8
Mash:
Whole Rye Flour Weight: 101
Water Weight: 202
Diatastic Malt Power: 2
Soaker:
All Mash
White Flour Weight: 150
Salt Weight: 3
Final:
All Soaker/Mash
All Levain
White Flour Weight: 84
Salt Weight: 5
Pics.