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 | Metric | Imperial | Baker's Percentage |
|---|---|---|---|
| Starter | 188 grams | 6.64 oz | 51.51% |
| Water | 199 grams | 7.02 oz | 54.52% |
| White bakers flour | 243 grams | 8.58 oz | 66.58% |
| Rye flour | 122 grams | 4.31 oz | 33.42% |
| Olive oil | 11 grams | 0.39 oz | 3.01% |
| Molasses | 11 grams | 0.39 oz | 3.01% |
| Salt | 7 grams | 0.25 oz | 1.92% |
| Carroway seeds (Optional) | 4 grams | 0.14 oz | 1.10% |
- Total Flour Weight:
- 365 grams
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. This recipe was originally in grams and has been automatically converted to other measures.
Method:
- Mix thoroughly in a bowl, cover with a cloth and let stand 10 minutes.
- Scrape out onto a floured surface and knead for 5 - 6 minutes, yes it will be sticky.
- 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.
- Shape your loaf and let proof for about 3 hours, the correct amount of time will be dependant on the temperature and your judgement.
- Bake at 210C for 45 minutes.