Flax Seed Rye
With an old bread soaker
| METRIC | BAKER'S % | |
|---|---|---|
| King Arthur Sir Galahad Flour | 6kg | 60% |
| Whole Rye Flour | 4kg | 40% |
| Flax Seeds | 1kg | 10% |
| Old Bread | 0.8kg | 8% |
| Water | 8.03kg | 80.3% |
| Salt | 0.2kg | 2% |
| Yeast (fresh) | 0.13kg | 1.3% |
| TOTAL YIELD | 20.16kg | 201.6% |
RYE SOURDOUGH Prepare the sourdough and ripen for 14-16 hours at 70°F.
SOAKER Prepare the Soaker when making the sourdough. Cube the old bread. Put it into a container with the flax seeds and add the soaker water. Cover and leave at room temperature.
MIXING Add all the ingredients to the mixing bowl. In a spiral mixer, mix for 3 minutes on first speed. The dough will be somewhat loose. Mix on second speed for about 4 minutes, to moderate gluten development.
DESIRED DOUGH TEMPERATURE 78°F
BULK FERMENTATION 1 hour.
DIVIDING + SHAPING Divide the dough into 0.68kg pieces. Shape round. Press the tops of the loaves into a moistened cloth and then into a seed blend if desired.
FINAL FERMENTATION 50-60 minutes at 80°F.
BAKING With normal steam, 460°F for 15 minutes, then lower the oven temperature to 440°F and bake for an additional 25-30 minutes. A full bake brings out the deepest fragrances and flavors.
| METRIC | BAKER'S % | |
|---|---|---|
| Whole Rye Flour | 4kg | 100% |
| Water | 3.32kg | 83% |
| Mature Sourdough Culture | 0.2kg | 5% |
| TOTAL YIELD | 7.52kg | 188% |
| METRIC | BAKER'S % | |
|---|---|---|
| Old Bread (cubed) | 0.8kg | 44.4% |
| Flax Seeds | 1kg | 55.6% |
| Water | 3kg | 166.7% |
| TOTAL YIELD | 4.8kg | 266.7% |
| METRIC | |
|---|---|
| King Arthur Sir Galahad Flour | 6kg |
| Water | 1.71kg |
| Salt | 0.2kg |
| Yeast (fresh) | 0.13kg |
| Sourdough | 7.32kg |
| Soaker | 4.8kg |
| TOTAL YIELD | 20.16kg |
From “BREAD: A Baker’s Book of Techniques and Recipes,” by Jeffrey Hamelman, published by John Wiley & Sons.
