70% RYE SOURDOUGH

Total formula Amount Amount Baker's percentage

Medium rye flour 436 gm 315 gm 70

All purpose flour 187 gm 135 gm 30

Water 467 gm 338 gm 75

Salt 11 gm 8 gm 1.8

TOTAL 1101 gm 796 gm 176.8 %

Rye sour final Amount Amount Baker's percentage

build

Medium rye flour 175 gm 126 gm 100

Water 140 gm 101 gm 80

Ripe rye sour (I 13 gm 9.5 gm 7.5 **

use my white
starter) **
**

Final dough Amount Amount Baker's percentage

Medium rye flour 261 gm 189 gm 58

All purpose flour 187 gm 135 gm 42

Water 327 gm 237 gm 73

Salt 11 gm 8 gm 2.5

Rye sour (all of the 363 gm 261.5 gm 81

above)

Note: 28% of the total flour is from the rye sour.

Procedures:

1. The day before baking, mix the final rye sour build. This should ferment at
room temperature for 14-16 hours ** (see attached chart), so figure
backwards from when you want to mix the dough. For example, if I wanted
to mix the dough at around 2 pm today, I would mix the final rye sour
build at 8 pm the evening before.

2. I used a Kitchen Aid stand mixer, but these procedures could be done by
“hand.” Mix all the ingredients in the final dough in a large bowl. If using a
 stand mixer, mix for 3 minutes with the paddle at Speed 1. Switch to the
dough hook and mix for 2-3 minutes more at Speed 2. The dough at this
point is a thick paste with little strength (gluten development providing
extensibility and elasticity). Optionally, after mixing, you can knead briefly
on a floured board with well-floured hands.

3. Transfer the dough to an oiled bowl, cover it tightly, and ferment for 1
hour.

4. Transfer the dough to a floured board and pre-shape it into a single round.
Cover with plasti-crap or a damp kitchen towel and rest for 5 minutes.

5. Shape the dough into a boule and transfer to a well-floured brotform or

banneton. Seam side down if not scoring/docking otherwise seamside up.

6. Cover the boule with plasti-crap or a damp towel and proof for two hours.
(My loaf was fully proofed in 1 hr and 45 min.)

7. One hour before baking, pre-heat the oven to 250C/480F with a baking
stone and your steaming method of choice in place.

8. When ready to bake the bread, pre-steam the oven. Then transfer the
boule to a peel. Score or dock it. Transfer the boule to the baking stone.
Steam the oven.

9. After 10 minutes, remove your source of steam from the oven.

10. After 15 minutes, turn the oven down to 225C/440F.

11. Bake another 45 minutes. Monitor the loaf color, and, if it is darkening too
quickly, turn the oven temperature down further. It would be well within
the rye baking tradition to do this gradually in steps, ending up as low as
205C/400F for the last 10-15 minutes.

12. The loaf is done when the crust feels firm, it gives a “hollow sound” when
the bottom is thumped and the internal temperature is 205F or greater.

13. When the loaf is done, turn off the oven, but leave the loaf in it with the
door ajar for an additional 10 minutes.

14. Transfer the loaf to a cooling rack and cool thoroughly before slicing. It
will be best to leave it 24 hours, loosely wrapped in linen, before slicing.