Rustic Rye

Makes 12 slices  

Calories: 130 

Carbs: 28 g  

Fiber: 1 g  

Protein: 5 g  

Cost: $0.17

74%

T85: 50

RYE: 35

F: 340

W: 316

64-HOURS

2.66 Days

1. SPONGE (DAY 1 FIRST FEEDING) [@ 9 PM 12-HOURS] 

   1. • 4 g STARTER

      • 8 g DOUBLE BUBBLE flour 

      • 8 g water

2. SPONGE (DAY 2 SECOND FEEDING) [@ 9 AM 12-HOURS] 

   1. • 15 g AP flour

      • 10 g water

3. SPONGE (Day 2 THIRD FEEDING) [@ 9 PM 12-HOURS] 

   1. • 25 T85 flour 

      • 20 g water

4. MIX and AUTOLYSE in PROOF BOX for 1-hour [@ 9 AM 1-HOUR]

   1. • 35 g rye

      • 25 T85 flour 

      • 315 g AP flour 

      • 265 g water

      • 10 g sugar

5. ADD and SOUR HOOK PROCESS [@ 10 AM 1-HOUR]

   1. • 11 g water

      • 11 g salt

6. PROOF BOX 2-hours [@ 11 AM 2-HOURS]

7. BRAN COVER (10 g) then BASKET and BENCH REST 30-minutes [@ 1 PM  30-MINUTES]

8. REFRIGERATE 20-hours [1:30 PM 19.5-HOURS]

9. STEAM BAKE at 450-degrees for 30-minutes [@ 9 AM  30-MINUTES]

10. BAKE at 450-degrees for 12-minutes [15-MINUTES]

11. COOL [@10 AM  3-HOURS]