Name: 66 Percent Sourdough Rye
Ingredients: bread flour; salt; mature sourdough culture; water; yeast; sourdough; rye flour

Jeffrey Hamelman

66 Percent Sourdough Rye

Preparation info

Difficulty
Medium
Dough Yield: About
23
loaves at 1.5 lb each

Appears in

Bread

By Jeffrey Hamelman

Published 2004

About

This Rye Bread, Made with 66 Percent Rye Flour, has full flavor and good keeping quality. The medium rye makes a loaf somewhat lighter than if whole rye were used. The degree of sour flavor can be adjusted by lowering the percentage of rye flour used in the sourdough phase. In that case, be sure the final dough-ingredient weights are properly adjusted as well. As the percentage of rye flour increases in a dough, rolls become more difficult to make, because the dense texture of the dough makes rolls with too high a proportion of crust. Sixty-six percent rye flour may be at about the upper limit for roll production.

Pre-Fermented Flour: 40%

Ingredients

Overall Formula

	U.S.	Metric	Home	Baker’s %
Medium Rye Flour	13.2 lb	6.6 kg	1 lb, 5.1 oz	66 %
Bread Flour	6.8 lb	3.4 kg	10.9 oz	34 %
Water	15 lb	7.5 kg	1 lb, 8 oz	75 %
Salt	.36 lb	.18 kg	.6 oz	1.8 %
Yeast	.2 lb, fresh	.1 kg, fresh	.1 oz, instant dry	1 %
Total Yield	35.56 lb	17.78 kg	3 lb, 8.7 oz	177.8 %

Sourdough

Medium Rye Flour	8 lb	4 kg	12.8 oz (3¼ cups)	100 %
Water	6.4 lb	3.2 kg	10.2 oz (1¼ cups)	80 %
Mature Sourdough Culture	.4 lb	.2 kg	.6 oz (2 T)	5 %
Total	14.8 lb	7.4 kg	1 lb, 7.6 oz

Final Dough

Medium Rye Flour	5.2 lb	2.6 kg	8.3 oz (2⅛ cups)
Bread Flour	6.8 lb	3.4 kg	10.9 oz (2½ cups)
Water	8.6 lb	4.3 kg	13.8 oz (1¾ cups)
Salt	.36 lb	.18 kg	.6 oz (1 T)
Yeast	.2 lb, fresh	.1 kg, fresh	.1 oz, instant dry (1 tsp)
Sourdough	14.4 lb	7.2 kg	1 lb, 7 oz (all of above minus 2 T)
Total	35.56 lb	17.78 kg	3 lb, 8.7 oz

Method

SOURDOUGH: Prepare the sourdough and ripen for 14 to 16 hours at 70°F.
MIXING: Add all the ingredients to the mixing bowl. In a spiral mixer, mix for 3 minutes on first speed and about 2 minutes on second. When the dough is tugged, you should be able to feel a bit of gluten strength from the 34 percent white flour, but the overall dough strength will not be much. Desired dough temperature: 80°F.
BULK FERMENTATION: 30 to 45 minutes.
DIVIDING AND SHAPING: Divide the dough into 1.5-pound pieces; shape round or oblong.
FINAL FERMENTATION: 50 to 60 minutes at 80°F.
BAKING: With normal steam, 460°F for 15 minutes, then lower the oven temperature to 440°F and bake for 30 to 40 minutes. The baked bread should rest for up to 24 hours before slicing in order to improve its eating quality.