33% Dark Rye with Preparatory Sour
This dough was mixed in a KA K5SS stand mixer equipped with a replacement spiral hook for a KA 6 quart mixer. The preparatory sour was mixed by hand. This batch used 15 ounces (425g) of flour, yielding a 24 ounce (680g) boule.
6 2/3% Dark Rye Flour
13 1/3% Water
0.12% Instant Yeast
Time:24 hours Temperature: 76°F (24°C)
66 2/3% Bread Flour
26 2/3% Dark Rye Flour
2 1/2% Vital Wheat Gluten
1 2/3% Shortening
0.19% Granular Soy Lecithin
0.82% Instant Yeast
1.2% Ground Caraway Seed
3 1/3% Sugar (added for crust color only)
The preparatory sour and all of the dough ingredients were placed in the mixer bowl and mixed at slow speed for 4 minutes. After a fermentation time of 2 hours 15 minutes, the salt and sugar were added. The dough was then re-mixed at speed 1 for 30 seconds, then at speed 2 for an additional 2 1/2 minutes. The dough was rounded and given a ten minute rest. The dough ball was then re-rounded and panned. Proof time: 1 hour.
Since this loaf was to be baked in a convection oven, a 9 inch round pie pan was chosen. The dough was quite slack, and it spread nearly to the edge of the pan. Slashing was performed with a Mafter lame that I had purchased a few hours before. With practice (and a less sticky dough), I anticipate better results next time.