Russian Rye 1939 (Juergens Take, editable)
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Russian Rye
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Expected Dough Weight2000Please enter1100
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Overall Hydration (%)75Adjust as you wishReasonable range 75% to 90%85
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Hydration of Preferment (%)100Adjust as you wishReasonable range 80% to 120%85
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Mature Sour in Preferment (%)10Adjust as you wishReasonable range 5% to 20%10
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Surplus Rye Sour (%)10For stock keeping and to account for loss due to fermentation etc10% works well10
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Factor11.33144476
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Bakers %Weight
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Rye Sour
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Rye Flour31386.4
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Water31386.4
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Mature Sour3.138.6
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Yield65.1811.4
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Dough
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Rye Flour69781.9
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Water44498.6
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Salt1.517.0
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Rye Sour62702.5
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Yield176.52,000.0
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Straight Formula
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Rye Flour1001,133.1
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Water75849.9
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Salt1.517.0
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Yield176.52,000.0
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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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