January 13, 2015 - 4:07pm
Polish Rye
As I mentioned in my last post [1], I've been working on a Polish Rye recipe. I baked it again this weekend and this time took notes.
Preferment
- 180g AP flour
- 120g water
- a pinch of salt
- a pinch of instant yeast
Final dough
- All of the preferment
- 120g rye flour
- 460g AP flour
- 40g potato flour
- 12g sea salt
- 30g barley malt syrup
- 3g yeast
- ~360g warm water
The colour comes more from the malt syrup than the rye flour. Still not perfect, but we really like it.
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Unrelated, but I also realized this weekend that TFL is 10 years old as of yesterday. The first post is here [2]. Kinda neat... I certainly did not foresee that it'd end up growing to be such a rich community of bakers from all around the globe.