65 Percent Sourdough Rye With Firm White Levain

Preparation info

  • Difficulty

    Medium

  • Dough Yield: About

    17

    loaves at 2 lb each

Appears in

Bread

By Jeffrey Hamelman

Published 2004

  • About
PRE-FERMENTED FLOUR: 35%

Ingredients

Overall Formula

U.S. Metric Home BAKERS %
Medium Rye Flour 13 lb 6.5 kg 1 lb 4.8 oz 65 %
Bread Flour 7 lb 3.5 kg 11.2 oz 35 %
Water 14.4 lb 7.2 kg 1 lb, 7 oz 72 %
Salt .36 lb .18 kg .6 oz 1.8 %
Total Yield 34.76 lb 17.38 kg 3 lb, 7.6 oz 173.8 %

Levain

Bread Flour 7 lb 3.5 kg 11.2 oz ( cups) 100 %
Water 4.2 lb 2.1 kg 6.7 oz ( cup) 60 %
Mature Culture (Stiff) 1.4 Lb .7 kg 2.2 oz (4⅓ T) 20 %
Total 12.6 lb 6.3 kg 1 lb, 4.1 oz

Final Dough

Medium Rye Flour 13 lb 6.5 kg 1 lb, 4.8 oz ( cups)
Water 10.2 lb 5.1 kg 1 lb, .3 oz (2 cups)
Salt .36 lb .18 kg .6 oz (1 T)
Levain 11.2 lb 5.6 kg 1 lb, 1.9 oz (all less 4⅓ T)
Total 34.76 lb 17.38 kg 3 lb, 7.6 oz

Method

  1. STIFF-TEXTURED LEVAIN: Prepare the levain and ripen for 12 to 14 hours at 70°F.
  2. MIXING: Add all the ingredients to the mixing bowl. In a spiral mixer, mix for 4 minutes on first speed and about 1 minute on second. When the dough is tugged, you should be able to feel a bit of gluten strength from the 35 percent white flour, but the overall dough strength will not be much. Desired dough temperature: 80°F.
  3. BULK FERMENTATION: 45 minutes.
  4. DIVIDING AND SHAPING: Divide the dough into 2-pound pieces; shape round or oblong.
  5. FINAL FERMENTATION: About 60 to 75 minutes at 80°F.
  6. 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.