Rye & Barley Mash Bread - revised
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AEF
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Rye & Barley Mash Bread - revised%Kilos/Grams
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Input desired loaf weight in yellow cell.Input desired %'s in green cells.Do not alter white cells.
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Ingredients
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Sour
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Whole Rye Flour100.00%98
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Mature Rye Starter-100%14.00%14
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Water-78F125.00%123
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Total weight239.00%235
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ripen for 14-18hrs at 70F/21.1C
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Rye & Barley Mash
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Rye Meal 100.00%53
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Whole Barley Grain100.00%53
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Water-boiling130.00%69
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Mature Rye Starter-100%10.00%5
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Sea Salt3.00%2
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Total weight343.00%181
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ripen for 4-5 days at room temperature
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Altus
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Leftover Rye Bread100.00%42
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Hot Water200.00%84
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Total weight300.00%127
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soak overnight, extract the water and reserve for final mix
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Final Dough1250
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Bread Flour-strong20.0%72
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Dark Rye Flour60.0%217
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Bob's Redmill Barley Flour20.0%72
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Altus35.0%127
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Leaven65.0%235
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Water79.0%286
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Rye & Barley Mash50.0%181
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Chocolate Malt4.0%14
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Honey10.0%36
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Sea Salt2.2%8
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Total weight345.2%1250
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Overall FormulaKilos/Grams
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Total Flour100.00%461
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Bread Flour15.72%72
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Bob's Redmill Barley Flour15.72%72
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Rye Flour68.55%316
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Rye Meal 11.46%53
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Whole Barley Grain11.46%53
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Altus9.17%42
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Mature Rye Starter-100%4.14%19
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Chocolate Barley Malt3.14%14
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Honey7.86%36
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Sea Salt2.07%10
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Water122.08%562
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Total weight271.39%1250
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Total Pre-fermented Flour22.88%105.38
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DDT 82F/27.7C
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