65 Percent Rye with no Acidified Flour

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Preparation info

  • Difficulty

    Easy

  • Dough Yield: About

    17

    loaves at 2 lb each

Appears in

Bread

By Jeffrey Hamelman

Published 2004

  • About
U.S. Metric Home BAKERS %
Medium Rye Flour 13 lb 6.5 kg 1 lb 4.8 oz ( cups) 65 %
Bread Flour 7 lb 3.5 kg 11.2 oz ( cups) 35 %
Water 14.4 lb 7.2 kg 1 lb, 7 oz (2⅞ cups) 72 %
Salt .36 lb .18 kg .6 oz (1 T) 1.8 %
Yeast .2 lb, fresh .1 kg, fresh .1 oz, instant dry (1 tsp) 1 %
Total Yield 34.96 lb 17.48 kg 3 lb, 7.7 oz 174.8 %

Method

  1. 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.
  2. BULK FERMENTATION: 45 minutes.
  3. DIVIDING AND SHAPING: Divide the dough into 2-pound pieces; shape round or oblong.
  4. FINAL FERMENTATION: About 60 to 75 minutes at 80°F.
  5. BAKING: With normal steam, 460°F for 15 minutes, then lower the oven temperature to 440°F and bake for 30 to 40 minutes. Eating quality will be dubious at best with this bread, for reasons explained at the beginning of this series of three breads.