50- Czech Rye Bread with 3 Stage Sour
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50% Czech Rye Bread with 3 Stage Sour%Kilos/Grams
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Ingredients
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Freshening
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Dark Rye Flour100.00%2.36
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Mature Rye Starter -100%50.00%1.18
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Water-75F150.00%3.54
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Total weight300.00%7.07
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% of full Sour3.24%
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DDT- 77-79F 5-6 hrs
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Basic Sour
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Light/ Medium Rye Flour100%29.48
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Water76%22.41
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Freshening Sour24%7.08
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Total weight200.00%58.97
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% of full Sour27.02%
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DDT 73-80F 15-hrs
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Full Sour
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Light/ Medium Rye Flour100.00%79.62
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Water100.00%79.62
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Basic Sour74.10%59.00
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Total weight274.10%218.25
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DDT 85F 3-4hrs
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Scald
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Dark Rye Flour100.00%29
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Water-boiling200.00%58
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Total 300.00%87
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Enter desired final weight in yellow cell1000
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Final Dough
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Bread Flour63.00%275
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Light/Medium Rye Flour37.00%162
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Sour50.00%218
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Rye Scald20.00%87
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Sea Salt2.80%12
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Water55.00%240
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Caraway-toasted-ground1.30%6
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Total weight229.10%1000
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DDT—80-84F BF-90-120 minutes
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Final Proof—80-F 45-55 minutes
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Overall FormulaKilos/Grams
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Total Flour100.00%578
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Bread Flour47.61%275
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Light/Medium Rye Flour46.85%271
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Dark Rye Flour5.55%32
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Caraway-toasted-ground0.98%6
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Sea Salt2.12%12
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Water70.01%404
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Total weight173.1109101%1000
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Total Prefermented Flour19.40%112.05
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Procedure for 50% Czech Sour Rye
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