Eric's Favourite Rye
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Eric's Favourite Rye%Kilos/Grams
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http://www.thefreshloaf.com/node/5076/eric039s-fav-rye#comment-25620
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Ingredients
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Levain
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Whole Rye Flour100.00%147
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Mature Rye Starter -100%36.00%53
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Water-75F100.00%147
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Total weight236.00%346
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DDT- 65-70F 8-12 hrs
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Enter desired final weight in yellow cell1200
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Final Dough
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Bread Flour100.0%422
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Levain82.0%346
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Sea Salt2.8%12
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Instant Yeast0.5%2
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Sugar0.5%2
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Caraway Seeds1.8%8
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Caramelized Sweet Onions35.0%148
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Water62.0%261
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Total weight284.6%1200
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DDT-75-78F BF-1 1.5 hrs with 2-3 S&F @ 80F
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Final Proof-76-80F for 1-1.5 hours
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Bake @ 450F for 10 minutes with initial steam
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reduce temp to 385F for 25-30 minutes. Internal temp
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of 210F. Cool on a rack for 5-6 hours before slicing.
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Overall FormulaKilos/Grams
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Total Flour100.00%595
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Bread Flour70.92%422
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Whole Rye Flour29.08%173
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Instant Yeast0.35%2
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Caraway Seeds1.28%8
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Caramelized Sweet Onions24.82%148
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Sugar0.35%2
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Sea Salt1.99%12
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Water73.05%434
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Total weight201.8439716%1200
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Total Prefermented Flour29.08%173
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