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Jeffrey Hamelman

65 Percent Rye with no Acidified Flour

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Preparation info
  • Dough Yield: About

    17

    loaves at 2 lb each
    • Difficulty

      Easy

Appears in
top 1000Bread: A Baker's Book of Techniques and Recipes
Bread

By Jeffrey Hamelman

Published 2004

  • About

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

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