38 minutes ago, Cyberider said:Sounds good! I'd like to try it the next time I bake if you'd care to share the formula.
Always glad to share. I may alter this later but right now I'm pretty happy with it. The yeasted starter actually has less than 1/16 t of yeast but I use a template I've made and haven't changed it yet. Just a very small amount sprinkled over the water.
If you scroll up this page on some of my responses to @PatrickTyou'll get an idea of my process. I only do two stretch and folds for the rye bread, since there's less gluten there to develop. I'll be happy to answer any questions and feel free to point out any errors I've made. I post this as a picture. I'm not sure I can post a spread sheet.
Adjust water temperature so dough after mixing is 76°. Usually start at 69°-70°.
Mix 3 min using Bosch mixer or 9 min in bread machine. Ferment covered on board for about 1 hour, turning (stretch and fols) at 30 minutes. Ferment in bulk in ‘fridge, folding to degas at 4 or 5 hours. Leave 12 to 18 hours. If baking that day, ferment about 90 minutes, folding once half way thru,, before scaling and shaping.
Take out of fridge and allow to come to room temp for about 1 or 2 hours, no need to pre shape.
Pre-heat the oven to 425°.
Flatten dough, shape. Place in pan and cover with plastic wrap, allowing to rise to about 1/2" of top then remove the plastic, cover with lid and let sit for another 10 minutes. Total proof time is about 30 to 40 minutes.
When the loaf is proofed, bake 25 minutes then remove lid and bake another 10 minutes. Take out of pan and bake to a total of 55 minutes. Internal temp should be about 194
Remove from the oven and cool on a rack. Note: I'm at 7,800 feet above sea level, your final dough temp may vary.
Dave
