I am getting a lot of mileage out of RyeBread's 50-50 formula! (adapted for clas)
I used freshly milled grain (87%) and (13%) bread flour as acc. to recipe.
Step 1 is a 6hr ferment with clas + diy (12-24 hr if using a rye starter): whole rye in this step is 37.5% of total flour (includes 1.8% rye from clas); salt-00.36%; diy-0.07% (baker's %). Clas is only added at this step-only 1.8% compared to 8-12% in wheat loaves!!!
Step 2 - make main dough- Bamberg chocolate rye malt-3.6%, replaces some of the whole rye flour in this step. The color it gives is so deep and clear! Dough is developed over 24 min - Zojirushi Knead; salt and diy added after 8min; add sugared orange zest- 4.3%, last 4 min of knead.
[Step 1 and 2 at 30C]
Overall hydration is 76%; total diy - 00.21%.
Final Rise 1.5 hr. [On this bake, the dough in loaf pan went into the refrig. overnight after 40 min into final rise... no overnight baking tonight!]
Morning-dough leave 2-3hr at room temp; bake in Zojirushi - 10 min preheat and 55 min bake. 205F ending temp.
I forgot to put the dough seam side up after final shape - will try for nice rye bread cracks next time!
Goes great with roast beef and mustard!! Foodgeek link https://fgbc.dk/3aie
