I've been adjusting this recipe on and off, and adding a rye levain really added some amazing flavour while still maintaining a nicely open crumb for such a high percentage whole grain loaf
Formula: 40g whole rye (7.5%), 135g strong white flour (25%), 175g whole wheat (32.5%), 190 whole spelt (35%) 496 water (92%) 10g salt (1.8%) 4g starter
Levain: 4 g starter, 40g rye, 40g water, made 12 hours prior to mixing final dough
Method: Autolyse 436g water and remaining flours for 2 hours, mix in rye levain via rubaud method, wait 30 minutes add salt with 20g water (dough felt too stiff so added more water), wait 30 minutes and laminate, 4x coil folds 45 mins apart, bulk to about 60% increase took 5:30 at about 75f, shape and cold proof 16 hours, bake at 450f 25 minutes covered 25 minutes uncovered
by Calamander9
4 Comments
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It looks so good
Wow! Such a beauty and I’m sure it tastes divine. I have a very similar ratio with the same levain and flour combo, but my comfort zone of hydration is 78%. Gonna up my hydration to see if I can do the same
How does it feel to love my dream? 😂
Can’t get anything above 20% rye to come out as anything but a pancake.