detmolder_3-stage_80_percent_rye.md

Detmolder 3-Stage 80% Rye Sourdough

Day 1

12:00 — Freshening Build

Combine:

• 5g 120% hydration rye starter
• 12ml water

Disperse evenly, then add:

• 8g medium rye flour

Ferment for 6 hours at 77ºF (25ºC).

18:00 — Basic Sour Build

Combine:

• 25g freshening build (above)
• 75ml water

Disperse evenly, then add:

• 100g medium rye flour

Ferment for 17 hours at 79ºF (26ºC).

Day 2

11:00 — Full Sour Build

Combine:

• 200g basic sour build (above)
• 270ml water

Disperse evenly, then add:

• 270g medium rye flour

Ferment for 4 hours at 85ºF (29ºC).

15:00 — Dough

Combine:

• 740g full sour build (above)
• 422ml water
• 422g medium rye flour
• 200g bread flour
• 18g salt
• 8g instant dry yeast

Bulk ferment for 10 minutes.

Divide into two loaves. Flour well and place in bannetons. Immediately retard one of the loaves in the refrigerator.

Preheat oven and stone to 480ºF (250C).

Allow the other loaf to proof 1 hour at 85ºF (29ºC).

~16:15 — Baking

Dock loaf ready for baking.

Bake:

• 10 minutes @ 480ºF (250ºC), steaming in beginning
• 50 minutes @ 410ºF (210ºC) 

Remove loaf and cool on rack. Increase oven heat to 480ºF (250C). Remove second loaf from fridge and dock. Wait 15 minutes for stone to heat up and bake second loaf according to same temperatures and times above.

When loaves are fully cooled, wrap in linen and wait at least 24 hours before slicing.