Baker’s Formulas

Flax Seed Rye with an old bread soaker

From “BREAD: A Baker’s Book of Techniques and Recipes,” by Jeffrey Hamelman, published by John Wiley & Sons.

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.

Sourdough
Metric Baker's %
Whole Rye Flour 4kg 100%
Water 3.32kg 83%
Mature Sourdough Culture 0.2kg 5%
Total Yield 7.52kg 188%
Soaker
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%
Final Dough
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