Russian Rye 1939 (Juergens Take)
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Russian Rye
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Expected Dough Weight2500Please enter
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Surplus Rye Sour (%)10For stock keeping and to account for loss due to fermentation etc
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Bakers %Weight
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Rye Sour
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Rye Flour31483.0
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Water31483.0
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Mature Sour346.7
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Yield651,012.7
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Dough
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Rye Flour69977.3
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Water44623.2
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Salt1.521.2
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Rye Sour62878.2
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Yield176.52,500.0
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Sour: Keep at 28C for about 14 hours
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Dough: Mix so that everything is well integrated. No kneading necessary.
Bulk fermentation: ca. 2 hours at 28C
Shape with wet hands.
Final rest: about 1 hour.
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Based on http://www.thefreshloaf.com/node/15577/pure-sourdough-rye-year-1939#comment-203777
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I use Wholegrain Rye (Shipton) for this, but mixes of light and wholegrain are possible.
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550g of dough for a 500g loaf.
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Bake hot, with falling oven.
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