20181121 Rus Brot's German Rye using Monheim's sourdough
Rus's instructions on YouTube [1]
Below are my notes of this bake, please contact Rus directly if you need to clarify any of these steps.
Step
g
levain 1 starter - rye flour = 18 3.00%
levain 1 starter - water = 18 3.00%
levain 1 levain - KA white rye = 180 30.00%
levain 1 levain - water 50C/122F = 180 30.00%
levain 1 levain - salt = 3.00 0.50%
(Starting at 35C/95F, falling to 33C/91.4F)x 8 + (23C-73.4F) x 12-14hrs
main dough 2 main dough - KA white rye = 342 57.00%
main dough 2 main dough - wheat = 60 10.00%
main dough 2 main dough - water 37C/98.6F = 216 36.00%
main dough 2 main dough - salt = 9 1.50%
main dough 2 main dough - yeast = 3 0.50%
(45min x 28-30C/82.4-86F) + (45-60min x RoomTemp)
485F x 10 + steam
392F x 40-45
Total dough weight 1,029
Overall hydration 69%
Tremendous oven spring!
Sliced after cooling for 5 hours.
I forgot this is a 90% rye, and the crumb was not set yet.
The hardest part of this bake was finding a light-colored medium rye flour.
I used KA's white rye (90%) and Giusto's Ultimate Performer (10%)
With Rus's instructions, the rest of the procedures was a piece of
Dear food slicer, my hands thank you!
Springy and tangy slices, love them!
Thank you, Rus!