Roggenbauer (German Farmer's Rye)
Well, just to prove that my mind can get a bit fuzzy after long hours and stressful situations, for the life of me, i thought the title of this was simply "Farmer's Bread" - but it wasn't.
Some people expressed interest in some formulas, I am posting here. These do come from a German baker's manual (I had to fire up the German translation skills...and get some help...) and I did bake at least one of them (no pictures - I'm back to my old habit of no pictures.)
First the method:
Final Mix desired dough temperature - 82-84F (yep. no typo)
Bulk Ferment - 5-10 mins (Again, no typo)
Loaf size - 1150g (oh, the horror! I'm now using at least some metric!) Shape round proof in floured brotforms. Dock prior to baking which is not poking holes in it with a fork - it is using a dough docker or other blunt instrument to make dents in the surface of the dough.)
Mix time:
Spiral Mixer 1-2mins
Planetary mixer - 6 mins
Diving arm mixer - 10 mins (if you have such a thing, I'm looking at you, Phil!)
(First speeds all)
Final proof
Temp 86-95F
Humidity - 70-75%
Time - 50 - 60 minutes
Bake with normal steam (Pre steam, load, steam, vent after 2 mins)
Temperature - start at 536 F (might have to just be 500F for most home ovens) let fall slowly to 410F
Time 60 mins.
I will give the formula for a 3 build and a 2 build formula
3 Build (Called Detmolder 3 phase)
Freshening Build
0.040 kg rye starter
0.080 kg Whole rye flour
0.120 l water
Ripening temperature: 77-79F
Ripening Time 5-6 hours
After ripening, remove 0.040kg to perpetuate the rye starter
2nd build
All of the freshening sour
1.000 kg whole rye flour
0.600 l water
Ripening Temperature - 75-80F
Ripening Time 15-25 hours
3rd build
All of the second build
2.700 kg Whole Rye
2.700 l water
Ripening temperature - 86F
Ripening time 3 hours
Final Dough
All of the sour
5.2200 kg Whole Rye flour
1.000 kg white flour (The German manual calls out T1050 - but use any white flout that is suitable for bread)
0.080 kg fresh yeast (optional)
0.180 kg Salt
3.589 l water
Two stage rye (called Detmolder two stage)
First Sour
0.100 kg rye starter
1.600 kg Whole Rye
0.800 l water
Ripening Temperature - 75-80F
Ripening time - 15-24 hours (remove 0.100 of the sour to perpertuate the starter)
Second sour
All of the first sour
2.400 kg Whole rye
2.400 l water
Ripening temperature 84-87F
Ripening time 3 hours
Final Dough
All of the sour
5.000 kg whole rye flour
1.000 kg white flour (again T1050 is called out, but use any white (wheat flour) good for bread making)
0.130 kg fresh yeast (and you probably should add the yeast on this bread)
0.180 kg salt
3.800 l water
So, the quantities are pretty large - use your calculator or your spreadsheets to reduse sizes to something more suitable.
And there you are. I'm posting this with a sincere belief that I have violated no copyrights, but if I have done, I'll be told soon enough. I'm not a big rye bread baker or eater, although this formula is begining to change my mind. Turns out, the carroway so many people are fond of in rye causes me shooting headaches - so this may be why I avoided rye. This particular bread is lovely and quite tasty - although not exactly a fluffy sandwich loaf! It still is a bit like putty to handle, but wasn't as bad as I remembered the stuff to be (maybe the shooting headaches from the carroway...)
As for the video that the OP references that inspired this posting, I've got to say that I will never understand the urge that people have to make videos of themselves as a "how to" - without any assurance that they should be doing it. I always have a certain hesitance to put myself in front of folks as a teacher, becasue I think that I should at least be an expert - but the individual in the video - he didn't have those qualms.
Peace.