Loaf Bread
20% Rye / 30% Graham Flour Bread

Created By:

Date : 2003-04-11

Introduction

Ingredients

Overall formulation:
600 grams white flour (King Arthur Unbleached All Purpose) - 50%
480 grams graham flour (King Arthur) - 30%
120 grams rye flour (King Arthur Pumpernickle Flour) - 20%
860 grams water
20 grams salt (Real Salt)


White Flour Leaven
300 grams white flour
300 grams water


Dough
600 grams white flour leaven
560 grams water
300 grams white flour
480 grams graham flour
120 grams rye flour
20 grams salt

Equipment

Scale
Large mixing bowl
Sturdy mixing spoon

Instructions

In a large bowl add the water (reserve about 90 grams) and then mix the leaven in. Mix until uniform.

Add all of the rye flour and mix that in well.

Add the graham flour half at a time and mix that in.

Add the white flour, retire your spoon and knead for about 5 minutes. After kneading for 5 minutes, let the dough rest for 20 minutes (autolyse).

Add half of the reserved water and knead for 5 minutes. Add the rest of the water and add the salt. Knead for 5 more minutes. After a total of 10 minutes of kneading, stop and let the dough develop, covered, in the bowl for 3 hours, turning it each hour.

Divide the dough (two or three pieces depending on desired loaf size) and round each piece and place on a little flour on the bench.

After 20 minutes shape the loaves and put them to proof. They will proof for about 3 hours.

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