CITRUS VOLKORNBROT Courtesy of King Arthur Baking Co. ingredients Metric Baker's % Whole Rye Flour 3.835kg 100% Water 3.260kg 85% Rye Chops 0.767kg 20% Salt 0.081kg 2.1% Yeast 0.088kg 2.3% Honey 0.230kg 6% Fresh Ground Coriander 0.029kg .75% Candied Orange Peel 0.710kg 18.5% Total Yield 9.000kg 234.7% Rye Sour Whole Rye Flour 1.534kg 100% Water 1.273kg 83% Culture .077kg 5% Total Yield 2.808kg 188% Rye Chops Soaker Water .844kg 110% Rye Chops .767kg 100% Total Yield 1.611kg 210% Final Dough Metric Whole Rye Flour 2.301kg Water 1.143kg Salt 0.081kg Yeast 0.088kg Honey 0.230kg Fresh Ground Coriander 0.029kg Candied Orange Peel 0.710kg Rye Sour 2.808kg Rye Soaker 1.611kg Total Yield 9.000kg method Preferments Set rye sour, adjusting water and culture to match ambient environment. Mix If flour and air temps are 72°F range, use 100°F water. Mix 8 minutes on 1st in a planetary mixer with paddle. Desired dough temperature 82°F-84°F Bulk 10-15 minutes. Prepare pans with oil and rye flour. Shaping Divide to 1.5k. Shape and score. Proof Proof box until 1/2 " from top of pan, 15-20 minutes. Baking 45 minutes 200°C, 1L steam in rotating convection. 20 minutes at 160°C with open vent. De-pan and cool. Slice next day. bake time: 65 minutes serving size: 12 36 Bake Magazine Digital Special Report 4 | Volume 3 | bakemag.comhttp://www.bakemag.com