Rye bread at 80% with soaker: the recipe

At a glance

• Method: Preferment, without autolyse
• Preferment: Sourdough starter — 41% of the flour
• Mixing: Stand mixer

• Number of pieces: 2
• Weight per piece: 1000 g
• Preferment weight: 707 g
• Dough weight: 1280 g
• Total dough weight: 2000 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 1000 g, kitchen at 21 °C

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Method

1. Prepare the grains (see notes)
2. 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
3. Weigh the ingredients and knead (30 min)

   • Use water at 21 °C

   • Add the built starter (holding back the maintenance portion — see note), then the soaked rye last.
   • The soaked rye absorbs water unevenly: If the dough looks too dry, don't hesitate to add more water.
4. End of mixing, start of bulk rise (at room temperature) (30 min)
5. Reinforcement fold 1 of 1
6. Divide/shape: weigh and form the pieces (5 min)

   Divide the dough into 1-kg pieces; shape round.
7. Start of proofing (at room temperature) (55 min)

   About 50 to 60 minutes at 28 °C, a bit longer if you're not using commercial yeast.
8. Ready to cook

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Baking

1. • conventional oven, with steam
   • Overall temperature: 245 °C
   • Time: 15 minutes
   • Normal steam
2. • conventional oven, without steam
   • Overall temperature: 220 °C
   • Time: 45 minutes
   • Lower the temperature and finish the bake.

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

Preparation notes

Soaking the rye

1. Pour the boiling water over the rye flour of the soaker and mix it together with a stout wooden spoon or, in a stand mixer, with the paddle. Cover with plastic right away to keep the water from evaporating.
2. Make it at the same time as the starter build, at room temperature, and keep it that way until mixing the final dough.

After baking

Let the loaves cool, then wrap them in baker's linen and let them stand for 24 hours before slicing: The crumb settles.