Rye & Barley Mash Bread
 Share
The version of the browser you are using is no longer supported. Please upgrade to a supported browser.Dismiss

 
$
%
123
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
|
 
Still loading...
AEF
1
Rye & Barley Mash Bread%Kilos/Grams
2
Input desired loaf weight in yellow cell.Input desired %'s in green cells.Do not alter white cells.
3
Ingredients
4
5
Sour
6
Whole Rye Flour100.00%100
7
Mature Rye Starter-100%14.00%14
8
Water-78F125.00%125
9
Total weight239.00%240
10
ripen for 14-18hrs at 70F/21.1C
11
12
Rye & Barley Mash
13
Rye Meal 100.00%54
14
Whole Barley Grain100.00%54
15
Water-boiling130.00%70
16
Mature Rye Starter-100%10.00%5
17
Sea Salt3.00%2
18
Total weight343.00%185
19
ripen for 4-5 days at room temperature
20
21
Altus
22
Leftover Rye Bread100.00%43
23
Hot Water200.00%86
24
Total weight300.00%129
25
soak overnight, extract the water and reserve for final mix
26
27
Final Dough1200
28
Bread Flour-strong20.0%74
29
Dark Rye Flour60.0%221
30
Bob's Redmill Barley Flour20.0%74
31
Altus35.0%129
32
Leaven65.0%240
33
Water63.0%232
34
Rye & Barley Mash50.0%185
35
Honey10.0%37
36
Sea Salt2.2%8
37
Total weight325.2%1200
38
39
Overall FormulaKilos/Grams
40
Total Flour100.00%469
41
Bread Flour15.72%74
42
Bob's Redmill Barley Flour15.72%74
43
Rye Flour68.55%322
44
Rye Meal 11.46%54
45
Whole Barley Grain11.46%54
46
Altus9.17%43
47
Mature Rye Starter-100%4.14%19
48
Honey7.86%37
49
Sea Salt2.07%10
50
Water109.50%514
51
Total weight255.67%1200
52
Total Pre-fermented Flour22.88%107.38
53
DDT 82F/27.7C
Loading...
 
 
 
Sheet1
Sheet2
Sheet3