Baker’s Formulas

Sourdough Rye with Walnuts

Sourdough Rye with Walnuts

Metric Baker's %
King Arthur Sir Galahad Flour 6kg 60%
Whole Rye Flour 4kg 40%
Water 7kg 70%
Salt 0.18kg 1.8%
Yeast 0.125kg 1.25%
Walnuts 2.5kg 25%
Total Yield 19.805kg 198.05%

Method Approximately 16 hours before the mix, disperse the sourdough culture into the water, add the rye flour and mix until smooth. Cover with plastic and leave at room temperature to ripen. Mix the final dough by adding all the ingredients to the mixer except the walnuts. (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 the ingredients. Check the hydration and correct as necessary: the dough should have a moderate looseness. Mix on second speed for about 3 minutes. Gluten development will be moderate. Add the walnuts to the bowl and mix on slow speed until evenly incorporated.

Desired Dough Temperature 76 - 78°F

Bulk Fermentation 1 hour.

Divide and shape round or oval loaves of desired weight.

Final Proof 50 - 60 minutes.

Bake In a steamed oven at 450°F for about 36-40 minutes (for a .7 kg loaf).

Sourdough
Metric Baker's %
Whole Rye Flour 4kg 100%
Water 3.32kg 83%
Culture 0.4kg 12%
Total Yield 7.72kg 195%
Final Dough
Metric
King Arthur Sir Galahad Flour 6kg
Water 3.68kg
Salt 0.18kg
Yeast 0.125kg
Sourdough 7.32kg
Walnuts 2.5kg
Total Yield 19.805kg