5% Freshly Milled Rye Country Loaf
KAF Sir Galahad (AP) 95%
Fresh Milled Rye Flour 5%
Levain (25% of the flour is Whole Wheat, 100% hydration) 25%
Using the "Tartine" method, I refreshed a mature starter with 90 degrees F water, and inocculated it 20%. After 2.5 hours mixed the levain, 85 degrees F water and flours. Autolyse for 30 minutes, then added the salt. The dough temperature ended up at 81 degrees F. Two stretch and folds each hour for the first 2 hours, let sit until 25-30% rise. Pre-shaped and benched for 30 minutes. Shaped, placed in baskets and counter proofed for 1.5 hours. Then onto a 39 degree F retard for 17 hours.
The crust was thick and chewy, the crumb was soft and slightly sour. Why only 5% rye you might ask, because my kids are always on the look out for "brown bread" and won't touch it. So I figured I will slowly increase the amount as time goes by.