Adapted from Jeff Hemelmann’s Bread, p. 160.
OVERALL FORMULA Weight Percentage
Bread flour 750 g. 75%
Whole-wheat flour 200 g. 20%
Rye flour 50 g. 5%
Water 680 g. 68%
Salt 18 g. 1.8%
TOTAL YIELD 1698 g. 169.8%
LEVAIN BUILD Weight
PRE-FERMENT FLOUR: 15.5% = 155 g.; bread flour: 93.5% = 145 g.; rye flour: 6.5% = 10 g.
Culture 45 g. (125% hydration: 20 g. bread flour, 25 g. water)
Bread flour 125 g.
Rye flour 10 g.
Water 68 g.
STIFF-TEXTURED LEVAIN: (60% hydration); Ferment for 12 hours.
FINAL DOUGH Weight
Add:
Bread flour 605 g.
Whole-wheat flour 200 g.
Rye flour 40 g.
Water 587 g.
Mix. Hydrate 30-60 minutes. Add:
Salt 18 g.
Levain Build.
MIX
BULK FERMENTATION: 2.5 hours.
FOLDING: twice @ 50 minute intervals.
DIVIDING: two loaves.
FINAL FERMENTATION: Approximately 2.5 hours @ 76degrees F
(retard up to 18 hours @ 42 degrees F).
BAKING: 440 degrees F, 40-45 minutes.
