The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My submission to the Rye Community Bake.

gavinc's picture
gavinc

My submission to the Rye Community Bake.

Comments

gavinc's picture
gavinc

 

 

 

 

 

Total Flours

 

    

Total Dough Weight

 

680

Pre-fermented

40.0%

    

Total Formula

Sourdough

 

Final Dough

Ingredients

%

grams

%

grams

 

Ingredients

 

grams

 

Total Flour

100

395

100

158

 

Total Flour

237

 

Bread Flour

60%

237

 

 

 

Bread Flour

237

 

Whole-rye flour

40%

158

100%

158

 

Whole-rye flour

0

 

Water

 

68%

269

83%

131

 

Water

 

138

 

IDY

 

0.4%

1.6

 

 

 

IDY

 

1.6

 

Salt

 

1.8%

7.1

 

 

 

Salt

 

7.1

 

Caraway Seeds

1.75%

6.9

 

 

 

Caraway Seeds

6.9

 

Seed (removed from final)

1.90%

8

5%

8

 

Sourdough

289

 

Totals

 

172%

680

188%

297

 

 

 

680

 

Process – 40 Percent Caraway Rye

 

Preferments

Rye Sourdough

  

Mixing

Type of mixer

by hand

 

 

First Fermentation

Length of time

14-16 hrs

 
  

Temperature

21C

 

Final Dough

DDT

26 - 27C

  

Mixing

Type of mixer

hand

 
 

Mix style

 

 

  
 

speed

 

 

  

 

Stretch & fold

5 mins

 

 

Bulk Fermentation

    
 

length of time

1 hours

  
 

number of folds

0

  
 

timing for folds

0

  

 

dough temp

26 - 27C

 

 

Shaping

Oblong

Divide

 

680g

 
  

Pre-shape

boule

 
  

Resting time

10 mins

 
  

Shape

 

oblong

 

 

 

Proofing device

couche seam down

 

Proof & Bake

Final Proof time

50-60 mins

26-27C

  

Oven type

Miele with steam

  

Steam

 

5 mins prior

 
    

& first 10 minutes

  

Total bake

35-40 mins

 
  

Temperature

238C

15 mins

    

227C

20-25 mins

Benito's picture
Benito

Thanks for posting the detailed formula Gavin.  I don't own Hammelman's Bread book so this is great to have this, I've bookmarked it for future baking.

Benny