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This only changes the recipe here. The calculator stays the same.Overview
Rye levain is a naturally leavened preferment built with rye flour. It ferments energetically, deepens earthy and mildly tangy flavour, and is especially useful in rye breads and mixed-grain loaves where you want acidity, aroma, and stronger fermentation character.
Rye Flour
Water
Wild Yeast CultureTotal Weight:
250 g
Final Dough
Rye FlourWaterWild Yeast CultureDough management
Build preferments, mix, develop, rest and ferment the dough.
Mix
Duration5 minTemperature24 °CTime guideline: 10-20 minutes by hand, 5-10 minutes by mixer.
Temperature guideline: Room temperature ( 68-75°F or 20-24°C ).
Combine the ingredients (flour, water, yeast, salt, and any additions) to form the dough.
Rest
Duration12 hTemperature26 °CTime guideline: Varies; typically 5-30 minutes .
Temperature guideline: Room temperature ( 68-75°F or 20-24°C ).
Various short periods where the dough is allowed to relax, occurring at different stages in the process, such as after kneading, before shaping, or during bench rest. These rest periods allow the gluten network to relax, making the dough easier to work with and preventing it from becoming too tight.