Master Baker, Chef Yukichi Matsubara
Rye Sour Starter
1st Day
100 g Rye Flour
100 g Water
2nd to 7th Day
100 g Rye Flour
100 g Water
10 g Starter Dough from the day before
Main Dough
900 g California Raisins
500 g Bread Flour
250 g Rye Flour
20 g Salt
20 g Fresh Yeast
550 g Water
As desired Pumpkin Seeds (Without shells)
Starter Method 1st to 7th Day
1
Mix all the ingredients in a sterilised bowl.
2
Set aside in room temperature for 15 hours.
Method
3
Mixing - L5" 9 California Raisins
4
Temperature - 28°C
5
Floor Time - 10" (30°C 80%)
6
Division - 200 g
7
Bench Time - 10"
8
Shaping - One loaf with pumpkin seeds
9
Proofing Time - 40" (30°C 80%)
10
Baking - Top 220°C Bottom 200°C with steam
11
Baking Time - 25"
Ingredients
Rye Sour Starter
1st Day
100 g Rye Flour
100 g Water
2nd to 7th Day
100 g Rye Flour
100 g Water
10 g Starter Dough from the day before
Main Dough
900 g California Raisins
500 g Bread Flour
250 g Rye Flour
20 g Salt
20 g Fresh Yeast
550 g Water
As desired Pumpkin Seeds (Without shells)
Directions
Starter Method 1st to 7th Day
1
Mix all the ingredients in a sterilised bowl.
2
Set aside in room temperature for 15 hours.
Method
3
Mixing - L5" 9 California Raisins
4
Temperature - 28°C
5
Floor Time - 10" (30°C 80%)
6
Division - 200 g
7
Bench Time - 10"
8
Shaping - One loaf with pumpkin seeds
9
Proofing Time - 40" (30°C 80%)
10
Baking - Top 220°C Bottom 200°C with steam
11
Baking Time - 25"