Baker’s Formulas

Deli Rye

Deli Rye

Metric Baker's %
King Arthur Sir Galahad Flour 8kg 80%
Whole Rye Flour 2kg 20%
Water 7kg 70%
Salt 0.2kg 2%
Yeast 0.125kg 1.25%
Caraway 0.125kg 1.25%
Total Yield 17.45kg 174.5%

Note Approximately 16 hours before the mix, disperse the sourdough culture into the water, add the rye flour and mix till smooth. Cover with plastic and leave at room temperature to ripen. Pre-fermented flour = 20%.

Mixing Mix the final dough by adding all the ingredients to the mixer (first remove a portion of the rye to perpetuate the culture). If using a spiral mixer, mix on first speed for 3 minutes to incorporate ingredients. Check the hydration and correct as necessary: the dough should have a moderate looseness. Mix on second speed for about 3 minutes. Gluten development will be moderate.

Desired Dough Temperature 76-78°F

Bulk Fermentation 1 hour.

Shaping Divide and shape round or oval loaves of desired weight.

Final Proof 50-60 minutes.

Baking Bake in a steamed oven at 450°F for 36-40 minutes (for a 0.75kg loaf).

Sourdough
Metric Baker's %
Whole Rye Flour 2kg 100%
Water 1.66kg 83%
Culture 0.2kg 10%
Total Yield 3.86kg 193%
Final Dough
Metric
King Arthur Sir Galahad Flour 8kg
Water 5.34kg
Salt 0.2kg
Yeast 0.125kg
Sourdough 3.66kg
Caraway 0.125kg
Total Yield 17.45kg