Rye bread at 66%: the recipe

At a glance

• Method: Preferment, without autolyse
• Preferment: Sourdough starter — 39% of the flour
• Mixing: Stand mixer

• Number of pieces: 2
• Weight per piece: 680 g
• Preferment weight: 570 g
• Dough weight: 792 g
• Total dough weight: 1360 g

Want to change the number of pieces, their weight or anything else? The calculator redoes the quantities. Open the calculator

Ingredients

Quantities for 2 pieces of 680 g, kitchen at 21 °C

Want to change the ingredients or use your own flour? The calculator redoes quantities and timing. Open the calculator

Method

1. Lievito madre: make it and let it ferment (at room temperature) (14 hours)

   • Weigh the ingredients
   • Use water at 30 °C
   • Mix the flour, water and starter until you get a smooth batter
   • Transfer to a container, covered but not airtight
2. Weigh the ingredients and knead (30 min)

   • Make a mix with 1 ice cube and 304 g of water at room temperature (to get it to 20 °C)
3. End of mixing, start of bulk rise (at room temperature) (38 min)
4. Reinforcement fold 1 of 1
5. Divide/shape: weigh and form the pieces (5 min)

   Divide the dough into 1.5-pound (.68-kg) pieces; shape round or oval.
6. Start of proofing (at room temperature) (55 min)

   About 50 to 60 minutes at 26 °C.
7. Ready to cook

Want to change when you start or when you bake? The calculator gives you the schedule with exact times. Open the calculator

Baking

1. • conventional oven, with steam
   • Overall temperature: 240 °C
   • Time: 15 minutes
   • Normal steam
2. • conventional oven, without steam
   • Overall temperature: 225 °C
   • Time: 35 minutes
   • Lower the temperature and finish the bake.

The calculator adapts baking times to the weight of your pieces. Open the calculator

Preparation notes

After baking

Let cool on a rack for up to 24 hours before slicing: The bread keeps maturing and the crumb benefits from it.