"Rubaud" Flour blend with Liquid Rye Starter
I'm experimenting with maintaining a single starter culture and using it for all the breads I like to make. This is the "Rubaud" blend of flours at 70% BF (KA AP), 18% WW (M. Rubaud used to split the WW flour 50:50 hard winter and hard spring wheat. I just used KA WW), 9% Spelt (local), and 3% Rye (local).
Because of the use of a rye starter, the rye portion goes from 3% to 14% total.
On lieu of the stiff chef M. Rubaud called for in his levain development (same blend of flours, 55-57% hydration, 1% salt) this bread was leavened with a mature 100% rye starter I maintain, and love very much. When I taste good souring but yet a wonderful, green-apple fruitiness, it's optimal.
MAIN DOUGH | Grams | % |
100% Whole Rye – testing new) starter | 217 | 25.5% |
Water | 575.00 | 67.6% |
Rubaud Blend | 850.00 | 100.0% |
AP | 595.00 | 70.0% |
WW | 153.00 | 18.0% |
Whole Spelt | 76.50 | 9.0% |
Whole Rye | 25.50 | 3.0% |
Fine sea salt | 18.00 | 2.1% |
TOTAL WEIGHT (GRAMS) | 1660 | 3.7 |
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OVERALL DOUGH FORMULA |
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| % |
Water | 683.50 | 71.3% |
AP | 595.00 | 62.1% |
WW | 153.00 | 16.0% |
Whole Spelt | 76.50 | 8.0% |
Whole Rye | 134.00 | 14.0% |
Fine sea salt | 18.00 | 1.9% |
TOTAL DOUGH | 1660 | 3.7 |
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PRE-FERMENT % |
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Levain Flour | 109 |
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Total Flour | 959 |
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PRE-FERMENT % | 11.3% |
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Sorry for the huge size. I don't know how to format from an open office calc or converted table to here.
I also have a "modified Rubaud blend with liquid rye" which moves the flours around to reduce the overall rye portion. I like spelt, however, and am trying to preserve some of that sweetish nuttiness in this "modified" version. First things first. I will work on this one for awhile, in between the wonderful ryes of our community's Hanseata, as well as Brotdoc and Lutz Geißler . (If I can actually get my hands on Brotland Deutschland, I am very curious about the recipes, which I understand to be foundational with respect to the baking of traditional German breads).