| Ingredients | Baker's % | Metric | Lbs | Ozs. |
| Rye Flour | 100 | 1.665 kg | 3 | 11 |
| Water | 55 | 0.915 | 2 | 1.5 |
| Starter | 100 | 1.665 | 3 | 11 |
| Total Weight | 4.245 kg | 9 | 7.5 |
Instructions: Mix ingredients until incorporated. Allow to ferment at 75-80°F for 12 hours. Levain is mature when surface begins to dome at the top.
| Ingredients | Baker's % | Metric | Lbs. | Ozs. |
| Flour | 25 | 1.125 kg | 2 | 7.7 |
| Rye flour | 75 | 3.380 kg | 7 | 7.2 |
| Water | 80 | 3.605 kg | 7 | 15 |
| Yeast (fresh) | 0.7 | 32 g | 1.1 | |
| Salt | 3 | 135 g | 4.8 | |
| Honey | 7.5 | 340 g | 12 | |
| Levain | 75 | 3.380 kg | 7 | 7.2 |
| Total Approx. Wt. | 12 kg | 28 | 7.2 |
Instructions: Prepare dough according to article
The process begins with the elaboration of the levain. The starter used in this formula comes from a stiff culture maintained with regular bread flour (50% hydration), fed every 8 hours and allowed to ferment at room temperature (75-80°F). With this process, there is no need for the baker to maintain a rye culture.
Mix levain ingredients until incorporated. It is not necessary to develop the gluten structure of the levain. After mixing, transfer the levain to a plastic holding tub and allow it to ferment at 75-80°F for 12 hours. Stiff levain is fully mature and ready to use when its surface starts to dome slightly on the top and begins to recede. Return the levain to the mixer and add the final dough ingredients.
To mix the final dough, incorporate flour, rye flour, water, honey and levain at first speed for three to four minutes. The dough consistency should be a little soft. When the desired dough consistency is achieved, add the yeast and salt. Incorporate until the dough sticks to the bowl. Continue mixing at first speed for another four to five minutes to begin developing the gluten structure. Then, mix at second speed until the dough strengthens. Be careful not to over mix the dough. Mix until the dough is smooth and still sticks to the side of the bowl. Final dough temperature should be 79-80°F.
This is a modified improved mix method. Because the rye flour is lower in protein quantity and quality, it is better to mix longer at first speed than at second speed in order to preserve the gluten structure. At first speed, the energy provided to the dough by the hook of the mixer is gentler and less damaging to the gluten of the rye flour.
Transfer the dough to a plastic holding tub. It is easier to transfer the dough if you wet your hands. Allow the dough to ferment at room temperature for one hour.
After one hour, divide dough into 1 kg (2.2 lbs.) pieces. Shape the pieces into tight balls and place them, seam up, in dusted baskets. Allow the loaves to proof for one hour at room temperature.
After the final proof, flip the dough from the baskets to the oven loading belt. The dough must be handled very gently at this stage. Score the loaves using a criss cross cut. For a different look, leave the dough unscored. Some cracks will form during baking, creating a rustic looking bread. Fill the oven with steam before loading loaves.
Bake the loaves at about 460°F for 10 minutes, then decrease the temperature to 440°F. When the loaves have a good color, after about 25 minutes, open the deck door or vent and finish baking, about another 20 to 25 minutes. The bread should have a relatively thick crust. The baking time and temperature will vary depending on the type of oven and the size of the loaves.
Yields one dozen 2.2 Ibs. loaves (1 kg).