Desem Rye Malted Sourdough

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This recipe makes 4 lbs of dough. The night before baking, make up a preferment by adding together:

v 1 cup vigorous Desem starter � 9 oz at 100% hydration

v 2 � �cups water � 20 oz

v 2 cup rye Flour �7.2oz

v 1 cup whole wheat Flour � 4.2 � oz

v �� cup cracked Malted Rye Berries* � 2.7 oz (available at local brewery store/health food store)

v �� cup regular cracked wheat � 2.7 oz

*If you can�t obtain the Malted Rye Berries, substitute regular cracked wheat.

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Preferment�������	Volume	Standard	Metric	Bakers %
Sourdough Starter 100% hydration	1 cup	9 oz	255 g	42.3 %
Water	2 � �cups	20 oz	567 g	93.9 %
Rye flour	2 cups	7.2 oz	204 g	33.8 %
Whole Wheat flour	1 cup	4.2 oz	119 g	19.7 %
Cracked Wheat	1 cup	5.4 oz	153 g	25.4 %
Total Weight	2 lb 13.8 oz	2 lb 13.8 oz	1298 g	215.0%
Hydration	1 lb 8.5 oz	1 lb 8.5 oz	694 g	115.0%

Mix the ingredients well, cover the bowl and allow the preferment to set overnight at room temperature.

Next morning pour the preferment into your dough mixer and then add:

v 2 Tablespoons oil � 1 oz

v 1 Tablespoons Malt syrup � .8 oz

v 3 �2/3 ��cups Bread Flour � 16.5 oz

v 4 teaspoons salt � .8 oz

Ingredient	Volume��������� 2 Rolls	Standard�������� 2 Rolls	Metric���������� 2 Rolls	Bakers %
Preferment	All	All	All	121.2 %
Oil	1 TBSP	1 oz	28 g	2.6 %
Malt Syrup	1 TBSP	.8 oz	22 g	2.1 %
Bread Flour	3� 2/3 ���cups	1 lb 0.5 oz	467 g	43.6 %
Salt (add after autolyse)	3 � �teasp	.7 oz	19.8 g	1.9 %
Total Dough Weight	4 lb 0.8 oz	4 lb 0.8 oz	1837 g	171.4 %
Total Flour Weight	2 lb 5.8 oz	2 lb 5.8 oz	1071 g	100.0 %
Total Water Weight (hydration)	1 lb 8.7 oz	1 lb 8.7 oz	701 g	65.4 %

Mix all ingredients except salt together just until incorporated and then allow the dough to rest for 20 minutes (autolyse).

After autolysis, add salt and then mix dough on low speed for about 3 minutes. Bulk ferment (first rise) for 4 - 6 hours until dough has doubled.

After bulk fermentation, pour the dough onto a lightly floured (Rye flour) surface and knead enough to gather into a ball. Divide the dough and shape into the general shape you wish and then allow the dough to rest for 5 � 10 minutes (bench rest).

Next shape loaves into their final shapes and put them into the lined or floured proofing baskets, pans, or couche. Allow the dough to final proof for about 2 hours (until not quite doubled but soft when you press in a finger). Then slash, spray, and bake, on top of a baking stone, in a preheated 450F/232.2C degree oven for 20 minutes using the Roasting Pan Method for steaming. After the first 20 minutes, turn down the oven to 400F/204.4C degrees and continue baking for about 20 - 25 more minutes, turning halfway for even browning. Cool.