The Dough
| Ingredient | Metric | Imperial | Baker's Percentage |
|---|---|---|---|
| Coarse Rye Flour | 5000 grams | 176.5 oz | 100.00% |
| Salt | 55 grams | 1.94 oz | 1.10% |
| Starter | 1000 grams | 35.3 oz | 20.00% |
- Total Flour Weight:
- 5000 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:
(30 April 2012 note: this recipe is still in production...bread is still proving, needs 20 hour bake, then 1 day minimum maturation)