Rye Loaf 750g.

The starter for this loaf is at 100% hydration and the flour in the starter is 1/3 rye and 2/3 white bakers flour.

For 1 x 750g Loaf.

The Dough

Ingredient Weight US Volume Bakers Percentage
Starter 188 g 6.63 oz 1.47 cups 51.51%
Water 199 g 7.02 oz 0.84 cups 54.52% (hydration)
White bakers flour 243 g 8.57 oz 1.9 cups 66.58%
Rye flour 122 g 4.3 oz 0.96 cups 33.42%
Olive oil 11 g 0.39 oz 0.8 tbspns 3.01%
Molasses 11 g 0.39 oz 0.8 tbspns 3.01%
Salt 7 g 0.25 oz 0.48 tbspns 1.92%
Carroway seeds (Optional) 4 g 0.14 oz 0.32 tbspns 1.10%
Total Weight: 785 grams / 27.69 ounces
Total Flour Weight: 365 grams / 12.87 ounces

Bakers percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the Starter is not counted. Note: This recipe was uploaded in grams and has been automatically converted to other measures, let us know of any corrections.

Method

  1. Mix thoroughly in a bowl, cover with a cloth and let stand 10 minutes.
  2. Scrape out onto a floured surface and knead for 5 - 6 minutes, yes it will be sticky.
  3. Scrape the dough off the bench and place in an oiled bowl, cover the bowl with gladwrap and let proove for about 3 1/2 hours. You can do a few stretch and folds in this time.
  4. Shape your loaf and let proof for about 3 hours, the correct amount of time will be dependant on the temperature and your judgement.
  5. Bake at 210C for 45 minutes.

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