Rye Loaf 750g.

Bill44's picture

The starter for this loaf is at 100% hydration and the flour in the starter is 1/3 rye and 2/3 white bakers flour.

For 1 x 750g Loaf.

The Dough

Ingredient Metric Imperial Baker's Percentage
Starter 188 grams 6.64 oz 51.51%
Water 199 grams 7.02 oz 54.52%
White bakers flour 243 grams 8.58 oz 66.58%
Rye flour 122 grams 4.31 oz 33.42%
Olive oil 11 grams 0.39 oz 3.01%
Molasses 11 grams 0.39 oz 3.01%
Salt 7 grams 0.25 oz 1.92%
Carroway seeds (Optional) 4 grams 0.14 oz 1.10%
Total Flour Weight:
365 grams

Percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the starter is not counted. This recipe was originally in grams and has been automatically converted to other measures.

  1. Mix thoroughly in a bowl, cover with a cloth and let stand 10 minutes.
  2. Scrape out onto a floured surface and knead for 5 - 6 minutes, yes it will be sticky.
  3. Scrape the dough off the bench and place in an oiled bowl, cover the bowl with gladwrap and let proove for about 3 1/2 hours. You can do a few stretch and folds in this time.
  4. Shape your loaf and let proof for about 3 hours, the correct amount of time will be dependant on the temperature and your judgement.
  5. Bake at 210C for 45 minutes.
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