Totals
Flour - 1436
High gluten bread flour 14% - 690g - 50%
Whole Rye - 470g - 33%
Whole Wheat - 248g - 17%
Water - 1084g - 75%
Salt 36 g - 2.5%
Barley malt syrup - 40 g - 2.8/%
Rye sour
Whole Rye - 282g
Water - 226g
Mother @ 100% - 56 g
Final Dough
Bread flour 690g
Whole wheat flour - 248g
Whole Rye flour - 188
Water - 830g
Barley malt syrup - 40 g
Salt - 36 g
- The Roadside Pie King's Blog
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Great combo of flavors and nice looking crust. How did the crumb turn out and taste?
The tasting will be tomorrow.
Nice crumb
I am very happy with the formula and the room temperature fermentation. Starting with the overnight rye sour. All the way to the relatively quick, 75-76°F bulk and proof.
I started with a volume of three liters, I ended the bulk at the four liters. After a twenty minutes rest the divided loaves only needed one hour of proofing. The end result is a very nice crumb.
Very nicely baked, Will. Like the diverse scoring as well.
Looks indeed like a very nice fermented country miche! Well done!