Eric’s rye by me - with modifications 😊
I just LOVE this technique of gluten development in two parts!! It is amazingly successful and completely eliminates all hands on except shaping .
As an aside I do not shape my loaves . I dump out the dough cut it in half and pick up the long piece and drop it into my Batard shaped cloth lined banneton. That’s it. The boule gets all four sides folded in and plopped down folded side down in the cloth lined banneton. No tightening no fuss no muss.
I changed up the original formula and did my “trio” of EVVO , honey and buttermilk in equal portions. I used 75 g each and adjusted the water down that amount. Works perfectly . I run the KA on 2 for 5 min and add the levain and again 5 min. Turn out on lightly floured counter and give a 4 point fold and put it to rise. My raisin YW is crazy fast so 1 hr at warm temps was plenty. It ROSE in the fridge overnight as I love a retard. Anyway this is definitely a fantastic formula. Oh I also used 1/2 and 1/2 t65 and Arrowhead Mills AP for the white . The loaves were 1111g before baking and 964g after. Very light with exceptional browning on the crust. The crumb is very tender and moist and the keeping quality is excellent. YW plus the added fat makes it very fresh.