|Whole Rye Flour||5.5kg||55%|
|King Arthur Sir Galahad Flour||4.5kg||45%|
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.
|Whole Rye Flour||2.53kg||100%|
|King Arthur Sir Galahad Flour||4.5kg|
|Whole Rye Flour||2.97kg|