Three-Stage 80 Percent Sourdough Rye

Name: Three-Stage 80 Percent Sourdough Rye
Ingredients: rye flour; high-gluten flour; water; salt; full sour; yeast; mature rye culture; freshening sour; basic sour

Preparation info

Dough Yield: About
24
loaves at 1.5 lb each

Difficulty
Medium

Appears in

Bread

By Jeffrey Hamelman

Published 2004

About

This Three-Phase Rye is slightly lighter than the 90 percent rye in the preceding formula, yet still quite robust. Observe the time and temperature requirements for the three build phases. Small adjustments in water quantities may be necessary, depending on the absorption rate of the rye flour used.

Ingredients

Overall Formula

	U.S.	Metric

Bread
Vegan

Method

FRESHENING: The mature culture is dispersed in water and the medium rye flour mixed thoroughly into it. The temperature of this loose paste should be 77° to 79°F. Ripen the paste for 5 to 6 hours. During this phase, the yeast potential of the sourdough is developed.
BASIC SOUR: Mix the freshening paste into the water and then add the flour. The te