Baker’s Formulas

66% Rye Bread with Walnuts

Metric Baker's %
Whole Rye 3.3kg 33%
Medium Rye 3.3kg 33%
King Arthur Sir Galahad Flour 3.4kg 34%
Water 8.0kg 80%
Salt 0.18kg 1.8%
Walnuts 2.5kg 25%
Total Yield 20.68kg 206.8%

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. Add the walnuts and mix until evenly incorporated.

Desired Dough Temperature 80-82°F

Bulk Fermentation 45 minutes.

Final Proof About 75 minutes at 85°F.

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

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

Sourdough
Metric Baker's %
Whole Rye 1.320kg 100%
Water 1.096kg 83%
Culture 0.066kg 5%
Total Yield 2.482kg 188%
Final Dough
Metric
King Arthur Sir Galahad Flour 3.4kg
Whole Rye 1.98kg
Medium Rye 3.3kg
Water 6.904kg
Salt 0.18kg
Walnuts 2.5kg
Sourdough* 2.416kg
Total Yield 20.68kg

*Culture is removed before mixing Final Dough.