Baker’s Formulas

Old Bread Rye

Metric Baker's %
Whole Rye 3.3kg 33%
Medium Rye 3.3kg 33%
King Arthur Sir Galahad Flour 3.4kg 34%
Water 7.5kg 75%
Salt 0.2kg 2%
Old Bread** 1kg 10%
Total Yield 18.7kg 187%

**Slice day old bread, place on sheet pans, bake till dark.

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. At the same time, make the soaker by pouring the water over the old bread. Cover the soaker with plastic to prevent evaporation.

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 1 minute. Gluten development will be minimal.

Desired Dough Temperature 80-82°F

Bulk Fermentation 45 minutes.

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

Final Proof About 75 minutes at 85°F.

Baking Bake in a steamed oven at 450°F for about 50 minutes (for a 1 kg loaf).

Metric Baker's %
Whole Rye 1.155kg 100%
Water 0.959kg 83%
Culture 0.058kg 5%
Total Yield 2.171kg 188%
Metric Baker's %
Old Bread 1kg 100%
Water 2kg 200%
Total Yield 3kg 300%
Final Dough
King Arthur Sir Galahad Flour 3.4kg
Whole Rye 2.145kg
Medium Rye 3.3kg
Water 4.541kg
Salt 0.2kg
Sourdough* 2.114kg
Soaker 3.0kg
Total Yield 18.7kg

*Culture is removed before mixing Final Dough.