|
The starter (approx. 430 g from the previous
process) was refed with 50 g flour and water
each and fermented for 2 hours to reactivate
it and get enough starter (468 g ) for 1000
g bread.
The bread is a 50/50 full grain
fine rye/wheat
bread flour mix. The rye I milled
myself
from organic grain, the wheat
flour was KA
bread mixture.
Then I figured with a 40 % final
dough/starter
ratio and wanting a 1000 g loaf,
I would
need 1150 g of dough, approximately.
I fed
the dough weight, dough hydration,
starter
hydration and salt percent into
my SD calc web page which did most of the calculating,
this specific calculation is done and can
be seen in a separate window by clicking
here.
From the total flour (696 gr),
I took 50
% = 348 gr for the wheat flour
portion and
substracted the starter rye flour
contents
of 234 gr from 50 % to get the
additional
rye flour weight required: 114
gr.
I used a Kitchenaid mixer with
dough hook
for mixing/kneading and put 1
tb of oil in
the plastic bowls used for rising
the dough
to prevent potential sticking
of the dough
to the bowl.
The oven was preheated to maximal
temperature
- 550 F (287 C) and after 10
minutes lowered
to 425 F (218 C). Currently,
there are 1/2"
clay tiles (19" x 11")
in the oven
on two shelves to store heat.
There was a bowl with water in
the oven since
switching it on and I sprayed
water with
a spray bottle repeatedly during
the first
8 minutes. |
| In short: |
| Starter 100 % hydr |
468 gr |
| Water |
226 gr |
| Rye flour |
114 gr |
| Wheat flour |
348 gr |
| Salt |
14 gr |
| Total |
1170 gr |
|
|
;)