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Baking worksheet

R1-C1: Rye-wheat bread 60/40

The three-refresh chain is now fixed: refresh 1 on May 19 at 07:30, refresh 2 on May 19 at 19:30, and refresh 3 on May 20 at 07:30. Planned windows: mix on May 20 at 17:30, bake on the evening of May 20, and slice on the morning or evening of May 21. Before mixing, keep 15–20 g starter as reserve and use exactly 170 g in the dough. The key controls are starter readiness, temperature, pan rise, and crumb after a 12–24 h rest.

Full recipe

Technical summary

Course code
R1-C1 — first control lesson in the rye track
Lesson theory
rye acidity, pentosans, sticky dough, pan proofing, and 12–24 h crumb rest
Process theory
rye structure is controlled more by acidity, starch, pentosans, pan support, full baking, and crumb rest than by gluten development
Use case
default first choice when the goal is diagnosing dough behavior with a high proportion of rye flour before more complex formulas
Total formula
500 g flour: 300 g rye flour, 200 g wheat flour; 390 g water; 78% hydration; 10 g salt
Starter
170 g active rye starter at 100% hydration from a 20+85+85 final refresh; use 170 g in the dough and keep 15–20 g refrigerated as reserve
Working formula
mix: 170 g starter, 215 g rye flour, 200 g wheat flour, 305 g water, and 10 g salt
Mix
after the final starter peak: starter + water + salt, then rye and wheat flours; dissolve coarse salt first
Mixing method
Kenwood KVC85.004SI with K-beater on Min for 2–3 min only to homogeneity; do not use the hook, no windowpane test, no extra flour because of stickiness
Pan
grease, load dough, smooth with a wet spoon, mark height; current pan is Emile Henry Petit Moule Cake
Proof
24–28 °C to 1.6–1.8x; 1.5–3 h is only an estimate, decide by dough state
Bake
successful Emile Henry profile: 250 °C 10 min with steam → 200 °C 25 min → 170 °C 25 min to first probe check; remove at 98–99 °C internal
Slice
wait at least 12 h, ideally 24 h; rye crumb needs time to stabilize
R1-C1 #1 fact
morning slice crumb was not sticky, flavor was excellent, score about 7/10
Sensory
acidity, rye aroma, moisture, knife stickiness, density, crumbliness, and aftertaste

R1-C1 worksheet: 19–21 May

Schedule mode

Pick a starting style. The schedule and timers will update.

Enter the actual first refresh date and time; the worksheet recalculates refreshes 2 and 3, mix, bake, and slicing.

  1. Timer to next step: 8 h–12 h Base: 23 °C. Baseline is 23 °C. Dough readiness still decides the bake.

    Record the actual first refresh time and starter state after it. Base long-fridge schedule: 1:2:2.

    Step ingredients

    Starter inoculation
    5 g mature rye starter
    Water
    10 g
    Rye flour
    10 g
    Yield
    about 25 g; if refresh 1 is already done, record actual grams
    Target
    Starter is waking up: visible rise and clean aroma without sharp vinegar.
    Check
    Enter the exact first refresh time so it lands in the journal export.
    Evidence
    Time, temperature near the jar.
  2. Timer to next step: 8 h–12 h Base: 23 °C. Baseline is 23 °C. Dough readiness still decides the bake.

    Refresh at 1:3:3 only when the first stage shows clear rise, bubbles, and clean aroma. If growth is weak, wait for a clear peak and record the delay.

    Step ingredients

    Starter from refresh 1
    5 g
    Water
    15 g
    Rye flour
    15 g
    Yield
    about 35 g
    Target
    Predictable activity before the final refresh.
    Check
    Do not move by the clock only if the starter is not active.
    Evidence
    Time, temperature, peak or near-peak state.
  3. Timer to next step: 6 h–10 h Base: 23 °C. Baseline is 23 °C. Dough readiness still decides the bake.

    Final refresh at 20+85+85 after refresh 2 gives a clear peak. If refresh 2 shifts, shift this step too.

    Step ingredients

    Starter from refresh 2
    20 g
    Water
    85 g
    Rye flour
    85 g
    Yield
    about 190 g: 170 g for the dough plus 15–20 g reserve after jar losses
    Target
    By the daytime mix, have 170 g of active 100% rye starter at or near peak plus reserve for future bakes.
    Check
    Before mixing, move 15–20 g active starter to a clean jar and refrigerate it. Do not mix the whole jar into the dough.
    Evidence
    Peak time, temperature.
  4. Timer to next step: 5 min Base: 27 °C. Baseline is 23 °C. Dough readiness still decides the bake.

    After keeping starter reserve, mix 170 g starter, 305 g water, 10 g salt, 215 g rye flour, and 200 g wheat flour with Kenwood KVC85.004SI and K-beater on Min for 2–3 min only to homogeneity; do not use the hook.

    Step ingredients

    Active 100% rye starter
    170 g from the final build; not the whole jar, 15–20 g has been kept as reserve
    Water
    305 g
    Rye flour
    215 g
    Wheat flour
    200 g
    Salt
    10 g
    Dough yield
    about 900 g
    Target
    Thick sticky dough with no dry spots; dough temperature after mixing 26–28 °C.
    Check
    Do not add flour because of stickiness.
    Evidence
    Dough temperature and texture.
  5. Timer to next step: 5 min

    Grease the pan, load the dough, smooth with a wet spoon.

    Step ingredients

    Mixed dough
    all of it, about 900 g
    Pan grease
    thin layer, not part of the formula
    Target
    Flat surface and measurable starting height.
    Check
    Smooth with water only; do not add flour to fix stickiness.
    Evidence
    Height mark, dough weight.
  6. Timer to next step: 1 h 30 min–3 h Base: 26 °C. Baseline is 23 °C. Dough readiness still decides the bake.

    Proof at 24–28 °C until about 1.6–1.8x.

    Step ingredients

    Dough in pan
    all of it, about 900 g
    New ingredients
    none
    Target
    Slight dome, small cracks or broken bubbles.
    Check
    Track state, not just time.
    Evidence
    Kitchen temperature, height/volume.
  7. Timer to next step: 10 min

    Load the pan on the rack. Add steam at the start. Bake 10 min at 250 °C.

    Step ingredients

    Proofed dough
    all dough in the pan
    Steam
    water for steam; not part of the dough formula
    Target
    Initial heat and moist surface without drying the top.
    Check
    When the timer rings, remove/vent steam and lower to 200 °C.
    Evidence
    Timer and oven setting.
  8. Timer to next step: 25 min

    Bake 25 min at 200 °C without more steam.

    Step ingredients

    New ingredients
    none
    Target
    Main loaf heating and structure setting.
    Check
    When the timer rings, lower to 170 °C. No probe check required yet.
    Evidence
    Timer and crust state.
  9. Timer to next step: 25 min

    After lowering to 170 °C, set a 25 min timer. At the end, take the first probe reading.

    Step ingredients

    New ingredients
    none
    Target
    See how far the crumb center is from 98 °C.
    Check
    If already 98 °C, remove the loaf. If below 98 °C, continue with 5 min increments.
    Evidence
    Probe and timer.
  10. Timer to next step: 5 min

    If the first probe check is below 98 °C, set a 5 min timer and probe again. Repeat until 98 °C. The successful May 1 bake did not need this finish step.

    Step ingredients

    New ingredients
    none
    Target
    98 °C in the crumb center.
    Check
    If the top darkens before doneness, tent with foil. When the center reaches 98 °C, remove the loaf.
    Evidence
    Probe, timer.
  11. Timer to next step: 12 h–24 h

    Rest before slicing, then evaluate.

    Step ingredients

    Finished loaf
    whole loaf after resting
    New ingredients
    none
    Target
    Dense but not gummy crumb; knife should not stick.
    Check
    Do not judge gumminess before the minimum 12 h rest.
    Evidence
    Tasting note.

Journal export

After the bake, copy this text and send it to me so I can update the journal and conclusions.