My submission to the rye CB can be found here:http://www.thefreshloaf.com/node/66523/community-bake-ny-jewish-bakerydeli-style-rye-breads#comment-475582 gavinc's BlogLog in or register to post comments Total Flours Total Dough Weight 680Pre-fermented40.0% Total FormulaSourdough Final DoughIngredients%grams%grams Ingredients grams Total Flour100395100158 Total Flour237 Bread Flour60%237 Bread Flour237 Whole-rye flour40%158100%158 Whole-rye flour0 Water 68%26983%131 Water 138 IDY 0.4%1.6 IDY 1.6 Salt 1.8%7.1 Salt 7.1 Caraway Seeds1.75%6.9 Caraway Seeds6.9 Seed (removed from final)1.90%85%8 Sourdough289 Totals 172%680188%297 680 Process – 40 Percent Caraway Rye PrefermentsRye Sourdough MixingType of mixerby hand First FermentationLength of time14-16 hrs Temperature21C Final DoughDDT26 - 27C MixingType of mixerhand Mix style speed Stretch & fold5 mins Bulk Fermentation length of time1 hours number of folds0 timing for folds0 dough temp26 - 27C ShapingOblongDivide 680g Pre-shapeboule Resting time10 mins Shape oblong Proofing devicecouche seam down Proof & BakeFinal Proof time50-60 mins26-27C Oven typeMiele with steam Steam 5 mins prior & first 10 minutes Total bake35-40 mins Temperature238C15 mins 227C20-25 mins Log in or register to post comments Thanks for posting the detailed formula Gavin. I don't own Hammelman's Bread book so this is great to have this, I've bookmarked it for future baking.Benny Log in or register to post comments
Total Flours Total Dough Weight 680Pre-fermented40.0% Total FormulaSourdough Final DoughIngredients%grams%grams Ingredients grams Total Flour100395100158 Total Flour237 Bread Flour60%237 Bread Flour237 Whole-rye flour40%158100%158 Whole-rye flour0 Water 68%26983%131 Water 138 IDY 0.4%1.6 IDY 1.6 Salt 1.8%7.1 Salt 7.1 Caraway Seeds1.75%6.9 Caraway Seeds6.9 Seed (removed from final)1.90%85%8 Sourdough289 Totals 172%680188%297 680 Process – 40 Percent Caraway Rye PrefermentsRye Sourdough MixingType of mixerby hand First FermentationLength of time14-16 hrs Temperature21C Final DoughDDT26 - 27C MixingType of mixerhand Mix style speed Stretch & fold5 mins Bulk Fermentation length of time1 hours number of folds0 timing for folds0 dough temp26 - 27C ShapingOblongDivide 680g Pre-shapeboule Resting time10 mins Shape oblong Proofing devicecouche seam down Proof & BakeFinal Proof time50-60 mins26-27C Oven typeMiele with steam Steam 5 mins prior & first 10 minutes Total bake35-40 mins Temperature238C15 mins 227C20-25 mins Log in or register to post comments
Thanks for posting the detailed formula Gavin. I don't own Hammelman's Bread book so this is great to have this, I've bookmarked it for future baking.Benny Log in or register to post comments
Total Flours
Total Dough Weight
680
Pre-fermented
40.0%
Total Formula
Sourdough
Final Dough
Ingredients
%
grams
%
grams
Ingredients
grams
Total Flour
100
395
100
158
Total Flour
237
Bread Flour
60%
237
Bread Flour
237
Whole-rye flour
40%
158
100%
158
Whole-rye flour
0
Water
68%
269
83%
131
Water
138
IDY
0.4%
1.6
IDY
1.6
Salt
1.8%
7.1
Salt
7.1
Caraway Seeds
1.75%
6.9
Caraway Seeds
6.9
Seed (removed from final)
1.90%
8
5%
8
Sourdough
289
Totals
172%
680
188%
297
680
Process – 40 Percent Caraway Rye
Preferments
Rye Sourdough
Mixing
Type of mixer
by hand
First Fermentation
Length of time
14-16 hrs
Temperature
21C
Final Dough
DDT
26 - 27C
Mixing
Type of mixer
hand
Mix style
speed
Stretch & fold
5 mins
Bulk Fermentation
length of time
1 hours
number of folds
0
timing for folds
0
dough temp
26 - 27C
Shaping
Oblong
Divide
680g
Pre-shape
boule
Resting time
10 mins
Shape
oblong
Proofing device
couche seam down
Proof & Bake
Final Proof time
50-60 mins
26-27C
Oven type
Miele with steam
Steam
5 mins prior
& first 10 minutes
Total bake
35-40 mins
Temperature
238C
15 mins
227C
20-25 mins
Thanks for posting the detailed formula Gavin. I don't own Hammelman's Bread book so this is great to have this, I've bookmarked it for future baking.
Benny