20181121 Rus Brot's German Rye using Monheim's sourdough
Rus's instructions on YouTube
Below are my notes of this bake, please contact Rus directly if you need to clarify any of these steps.
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!