80% Sourdough Rye Bread/ Paine de Secara cu Maia

Sourdough Rye Bread is one of the tastiest type of bread. Step 1: Freshening: 3g matured culture 100% hydration, 12g water, 9g rye flour. Step 2: Basic Sour: Freshening + 68g water, 91g rye flour Step 3: Full Sour: Basic Sour + 244g water, 244g rye flour Step 4: Final Dough: Full Sour + 383g water, 181g high gluten flour, 383 rye flour, 17g salt Small adjustments in water quantities may be necessary, depending on the absorption rate of the rye flour. Desired dough temperature is 82F to 84F (27C-28C) Due to the high degree of souring that has occurred during the 3 development phases, very little bulk fermentation is required before dividing the dough. My inspiration was Jeffrey Hamelman's book, which I am so thankful for. Painea de secara cu maia naturala este una dintre cele mai gustoase tipuri de paine. Faza 1: Freshning: 3g maia 100% hidratare, 12g apa, 9g faina de secara. Faza 2: Basic Sour: Freshning + 68g apa, 91g faina de secara. Faza 3: Full Sour: Basic Sour + 244g apa, 244g faina de secara. Faza 4: Final Dough: Full Sour + 383g apa, 181g faina cu continut mare de gluten ( in jur de 14% proteine), 383 faina de secara, 17 g sare. Mici modificari in cantitatile de apa ar putea fi necesare, depinzand de rata de absorbtie a fainei de secara. Temperatura ideala pentru intregul proces este in jur de 27C-28C. Datorita gradului mare de acreala care s-a dezvoltat in timpul primelor trei faze, paine va avea nevoie de un timp foarte scurt pentru fermentare inainte de divizare. Inspiratia mea a fost cartea lui Jaffrey Hamelman, caruia ii multumesc :)