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Loaf - Wholewheat & Rye (Sourdough Seeded)

Wholewheat & Rye
(Sourdough Seeded)

This guideline sets out all the ingredient weights & percentages necessary to create a Wholewheat & Rye Seeded Sourdough Loaf

Overview
Multiple flours are used in this recipe originally sourced online.  Adjusted pro rata to 1000g of flour & modified +/- 3g, for ease of reading. The 1000g flour (TDW 1,933g) recipe is displayed on the left, & the Revised Total Weight (RTW 870g) is on the right. As you can see all percentages remain static only the weights change. The RTW can be set for any weight. The yield can also be adjusted. Adjusting the weight of any ingredient will automatically update all percentages.
 

The PDF layout shows

  • Recipe & Baker Reference

  • Total weight, Yield, & Portion weight

  • Bakers percentages

  • Revised weight, Yield, & Portion g

  • Recipe Notes

  • Workflow Times & Temperatures

  • Extra Baking notes

  • Bakeware used

  • Hyperlink & Star rating

Percentages are shown for

  • All Flour

  • Sourdough & Preferments levains

  • Soaker

  • Main recipe

  • Prefermented flour

  • Hydrations

  • Flour type distribution

  • All Ingredients

  • Overall Total

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Recipe Notes
Notes contained in the example, duplicated below are an aide-memoire, not the full method. You can change these and any of the above in the sheet.

Mix levain ingredients & rest at room temp. Mix seeds & water & keep with levain.
In a mixing bowl, mix the flour & 450g water (Hold back 45g). Cover (Autolyse) for one hour.
Add salt, ripe levain & soaked seeds, and mix through.
Drizzle in held-back 45g water. (Slowly as not all may be needed).
Perform 4 stretches & folds at 30-minute intervals, Start 1st folding 30 mins into bulk.
Remove the dough, & place it onto a lightly floured work surface. divide into portions & shape into rounds, & rest for 30 minutes.
Final shape the dough for the proofing basket & proof overnight in the fridge.
Preheat the oven with the bakeware (Dutch Oven) inside.
(See Workflow time and temperature & Extra baking notes)
 
Baking Notes
Score bread before adding it to the Dutch Oven.
Place the dough in the Dutch Oven, cover it with the lid & place it in the oven. Bake for 20 minutes. Remove the lid and continue to bake for 30 minutes longer.
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Source details are from various locations; However, the initial inspiration for the bake is from but not limited to Leo, Eric and Jenni
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This recipe forms part of the sheet. You can use the pdf as a workable sample to check out the sheet's capabilities. For more information jump Here

 

Top Tip

Add recipe baking times to Recipe Notes Section If the time & temperature section is not used. E.g. After 20 minutes remove the lid & bake for a further 30 minutes. Reduced temp to 200c when the lid is removed. Internal temp required 210c

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