Honey Rye
| METRIC | BAKER'S % | |
|---|---|---|
| Whole Rye Flour | 5.5kg | 55% |
| King Arthur Sir Galahad Flour | 4.5kg | 45% |
| Water | 7.2kg | 72% |
| Salt | 0.22kg | 2.2% |
| Yeast | 0.06kg | 0.6% |
| Honey | 0.6kg | 6% |
| Rye Starter | 0.253kg | 2.53% |
| TOTAL YIELD | 18.332kg | 183.33% |
Prefermented flour = 25%
RYE LEVAIN Mix ingredients until incorporated. Cover and let rest 12-15 hours at room temperature.
FINAL DOUGH Mix 5 minutes in first speed. Mix 2-3 minutes at second speed.
DESIRED DOUGH TEMPERATURE 78°F
BULK FERMENTATION 60 minutes with one fold.
Divide 1000 g and preshape loosely, rest 20 minutes. Shape as boules and proof in baskets. Proof 60-90 minutes at room temperature.
Bake at 480°F with steam, about 40-45 minutes.
| METRIC | BAKER'S % | |
|---|---|---|
| Whole Rye Flour | 2.53kg | 100% |
| Water | 2.024kg | 80% |
| Rye Starter | 0.253kg | 10% |
| TOTAL YIELD | 4.807kg | 190% |
| METRIC | |
|---|---|
| King Arthur Sir Galahad Flour | 4.5kg |
| Whole Rye Flour | 2.97kg |
| Water | 5.176kg |
| Salt | 0.22kg |
| Yeast | 0.06kg |
| Honey | 0.6kg |
| Rye Levain | 4.807kg |
| TOTAL YIELD | 18.332kg |
