Baker’s Formulas

Honey Rye

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.

Rye Levain
Metric Baker's %
Whole Rye Flour 2.53kg 100%
Water 2.024kg 80%
Rye Starter 0.253kg 10%
Total Yield 4.807kg 190%
Final Dough
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