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.
|King Arthur Sir Galahad Flour||6kg||60%|
|Whole Rye Flour||4kg||40%|
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.
|Whole Rye Flour||4kg||100%|
|Mature Sourdough Culture||0.2kg||5%|
|Old Bread (cubed)||0.8kg||44.4%|
|King Arthur Sir Galahad Flour||6kg|