Mac. or iOS users can also download the .bun file to use on BreadStorm software.
-prepare the two pre-ferments 12 hours previous to dough mixing, leave both overnight at room temp.
- the rye sourdough starting temperature should be 25 to 28c.
-the poolish starting temperture should be between 18c and 21c.
Place all ingredients except the salt* and yeast* in mixing bowl, mix briefly in low gear, then allow to autolyse for 20 minutes.
( *also at this point, the yeast and salt should be scaled into small cups and wetted with a very small portion of the water)
After the autolyse period, add the yeast mixture into the bowl, mix for a few revolutions, then add the salt.
In the old diosna mixer, I've gone with 3 minutes in first gear and 4 in second
Desired dough temp. 23c
-bulk rest, 70 minutes, with a good stretch and fold at the 40 min. mark.
-divide and lightly round, give a 10 min. intermediate proof (my loaves started out at 650g)
-mold to desired final form and expect a final proof in the 50 minute range
I've peeled the loaves into a 230c oven went with a total bake time of 55 minutes. I released the steam after 10 min. and turned the dial down to 210c.