Recipes

100% Rye Sourdough Recipe

Ingredients

Weight/
Volume
Ingredients
DAY 1 - CHEF REFRESHMENT
119 g Laucke Rye Wholemeal T180 Flour
119 g Seed Chef
178 g Water at 25°C
DAY 2 LEAVEN
452 g Laucke Rye Wholemeal T180 Flour
226 g Chef
542 g Water at 25°
DOUGH
2,375 g Laucke Rye Wholemeal T180 Flour
1,188 g Leaven
2,256 g Water
78 g Salt

Method

  1. DAY 1: Prepare Chef:

    Refresh a maintained Rye Chef by weighing ingredients into a clean appropriately sized container or bucket, and mix/whip by hand for 2 minutes or until amalgamated.

  2. Scrape sides clean, affix lid and leave in ambient temperature of 25°C for 2 hours before placing in a retarder set at 10°C for 22 hours.

  3. DAY 2: Prepare Leaven:

    Using active Chef prepared the day prior, create Leaven by weighing ingredients into a clean planetary mixer bowl and mix on 1st speed with beater/paddle for 1 minute or until amalgamated, scraping down bowl where required.

  4. Place into a clean, lightly oiled, appropriately sized, plastic rectangular container.

  5. Affix lid and leave in ambient temperature of 25°C for 2 hours before placing in a retarder set at 10°C for 16 hours.

  6. Feed remaining Chef according to 'Chef Refreshment Recipe' with quantity suitable for following days use.

  7. DAY 3: Create Dough:

    Determine Water Temperature:

    Using correctly tempered water is essential to achieve desired dough temperature of 25°C.

  8. Take and record the temperatures of the Room, Flour, Leaven and allow 16°C for heat generated by friction during the mixing process.

  9. Subtract the 4 recorded temperatures from the base temperature of 100°C (i.e.: desired dough temperature x 4), to determine the water temperature required for the dough to finish mixing at 25°C.Eg. 100°C, - 23°C, - 22°C, - 14°C, - 16°C = 25°C. Therefore the water would need to be tempered to 25°C for creating a dough in the recorded environment of this example.

  10. Weigh Ingredients:

    Weigh tempered water into the Leaven and pour into spiral mixer then add flour and salt.

  11. Mixing Time Guide:

    Mix for 2 minutes on low speed.

  12. With wetted hands and scraper, scrape down the bowl and reconfigure dough.

  13. Mix for another 2 minutes on low speed, then reconfigure dough.

  14. Mix for a final 2 minutes on high speed. Do Not Over Mix.

  15. Dough will resemble a stiff cake batter.

  16. Take and record dough temperature. N.B Amend friction temperature if required for future water calculations ie. if dough finished at 27°C will need to increase friction temperature allowance to 18°C.

  17. Bulk Proof:

    Place dough into a clean, lightly oiled, appropriately sized, plastic rectangular container, affix lid and bulk proof for 1 hour in ambient temperature of 25°C.

  18. Remove lid and give the dough 3 folds, left - ⅔ over to right, right - over to left and finally, top - down to bottom.

  19. Affix lid and proof for a further 1 hour.

  20. Divide, Final Shape:

    Divide dough into required amounts, and place on a covering of rye flour on the bench. 

  21. Immediately shape loaves into tin sizes. To do this, lift loaf from rye flour and; place on a lightly dusted (rye flour) bench with floured side down.

  22. Gently lift, and roll up from top - down to bottom to resemble a thick sausage.

  23. Pick up loaf and place onto another area still dusted with flour and drag back.

  24. Gently pat out length ways and give a pastry fold i.e. left - ⅔ over to right, right - over to left, creating 3 even layers.

  25. Pick up loaf again, and place onto another area still dusted with flour and drag back.

  26. Pat loaf from the centre up, then the centre down. Pick up and drag back again with flour.

  27. Repeat the process, from rolling up into a thick sausage, a further 3 times.

  28. Place loaves seam down, into appropriate, lightly oiled tins.

  29. Sprinkle a generous amount of rye flour over the loaves top.

  30. Final Proof:

    Loaves may be dry proofed in bakery ambience (26°C ± 2°C), in a covered rack, for 3 - 4 hours, or, until fully proofed; or retarded at 10°C for 14-18 hours.  N.B. Loaf is fully proofed when; loaf is near level with the top of the tin and just before it begins to sink in the centre. Loaf will display a cracking patter through the flour.

  31. Load and Bake:

    Load loaves immediately into preheated oven, and bake directly on stone or ceramic tile floor where possible and steam for 3-5 seconds. 

  32. Bake at 240°C for 60 minutes for small tins, and 80 minutes for large tins. Damper/vent will need to be opened for final 15 minutes of baking for small tins and the final 35 minutes of baking for large tins to bake out with minimal further colouring.

  • Sourdough Breads
  • Bake for 60 - 80 minutes
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