Baking worksheet
R1-C3: 100% rye-flour pan loaf (Vollkornbrot)
The sheet checks a 100% rye-flour pan loaf on sourdough opara. Three refreshments bring the culture to peak, the opara is assembled overnight, mixing and baking happen in the morning, and the slice waits at least 12 hours.
Technical summary
- Course code
- R1-C3 — 100% rye-flour pan loaf Vollkornbrot-style; the densest crumb in the course
- Hypothesis
- A mature sourdough opara with 40% prefermented flour and a mandatory 12+ hour rest turn 100% rye-flour bread from a brick into an edible dense crumb with clean acidity
- Main variable
- opara acidity and crumb stabilization after baking
- Formula
- whole rye flour 500 g, water 400 g (80% hydration), salt 10 g; sourdough opara 200 g flour + 200 g water + 20 g inoculum
- Starter
- 3 refreshments: 5+10+10 → 5+15+15 → 20+85+85; from ~190 g final active starter, 15–20 g goes to the refrigerator as a reserve and 20 g goes into the opara as inoculum
- Opara
- 200 g rye flour + 200 g water + 20 g active starter; 10–14 hours at 24–27 °C to a dome and a milky-sour smell
- Mix
- thick paste, not wheat dough; K-beater on Min 1–2 minutes to homogeneity, no windowpane to look for
- Proof
- 24–28 °C until 1.5–1.8x rise; expect 1.5–3 hours, decide by the dough's look
- Bake
- 250 °C 10 min with steam → 200 °C 30 min → 170 °C 30 min to 98–99 °C internal
- Slice
- never before 12 hours after baking, ideally 24 hours; the rye crumb needs stabilization
- Sensory
- acidity, rye aroma, density, knife stickiness, moisture, aftertaste
Levain build
- Starter for the levain
- 20 g ripe starter
- Build
- 20 g + 200 g flour + 200 g water → levain 420 g
- Refreshes
- 5+10+10 (1:2:2) → 5+15+15 (1:3:3) → 20+85+85 (≈1:4:4)
- Reserve to fridge
- 18 g
- Ready when
- 10–14 h at 24–27 °C until domed
R1-C3: Vollkornbrot working sheet
Pick a starting style. The schedule and timers will update.
Enter the date and time of the first refreshment; the sheet will recalculate refreshments 2 and 3, the opara build, mixing, baking, and slicing.
- Timer to next step: 8 h–12 h Base: 24 °C. Baseline is 23 °C. Dough readiness still decides the bake.
Take the rye-flour starter out of the refrigerator. Mix 5 g starter inoculum, 10 g water, and 10 g whole rye flour. Base ratio for long fridge storage: 1:2:2. Hold at ~24 °C.
Step ingredients
- Starter inoculum
- 5 g rye-flour starter
- Water
- 10 g
- Rye flour
- 10 g
- Yield
- about 25 g
- Target
- Starter wakes up, shows rise and a clean smell without sharp vinegar.
- Check
- Record the exact time of the first refreshment for journal export.
- Evidence
- Side photo of the jar, time, temperature near the jar.
- Timer to next step: 10 h–14 h Base: 23 °C. Baseline is 23 °C. Dough readiness still decides the bake.
When the first stage gives confident rise, bubbles, and a clean smell, do refreshment 2 at 1:3:3. If the starter is not ready, hold to a clear peak and record the delay.
Step ingredients
- Starter from refreshment 1
- 5 g
- Water
- 15 g
- Rye flour
- 15 g
- Yield
- about 35 g
- Target
- Confident rise after the first refreshment; the next step needs predictable activity.
- Check
- Do not move on by clock alone if the starter has clearly not woken up.
- Evidence
- Time, temperature.
- Timer to next step: 8 h–12 h Base: 23 °C. Baseline is 23 °C. Dough readiness still decides the bake.
When refreshment 2 gives a confident peak, do the final refreshment 20+85+85. If refreshment 2 shifted, shift this step as well.
Step ingredients
- Starter from refreshment 2
- 20 g
- Water
- 85 g
- Rye flour
- 85 g
- Yield
- about 190 g: 15–20 g reserve to the refrigerator, 20 g inoculum to the opara, the rest to discard or pancakes
- Target
- Active rye-flour starter at or near peak plus a reserve for the future.
- Check
- Before building the opara, first move 15–20 g of active starter to a clean jar and put it in the refrigerator; weigh exactly 20 g inoculum into the opara. Do not mix the whole jar in.
- Evidence
- Peak time, temperature.
- Timer to next step: 10 h–14 h
Before building the opara, separately set aside 15–20 g of mature starter into a clean jar and put it in the refrigerator — this is the mother-starter reserve for future bakes. The rest goes into the opara. Mix 200 g whole rye flour, 200 g water, and 20 g active starter from refreshment 3. Cover and hold at 24–27 °C to a dome and a milky-sour smell.
Step ingredients
- Whole rye flour
- 200 g
- Water
- 200 g
- Active rye-flour starter (from refreshment 3)
- 20 g from what remains after the reserve
- Yield
- about 420 g sourdough opara
- Target
- Opara has risen 1.8–2.5x, bubbles throughout, sour rye smell without sharp vinegar.
- Check
- If the kitchen is cool, hold closer to 27 °C. If the opara has clearly overripened and collapsed sharply, you can use it, but the crumb will be more sour.
- Evidence
- Time, temperature.
- Timer to next step: 5 min
Put all the opara (about 420 g) into the Kenwood bowl, add 200 g water and 10 g salt, stir. Add 300 g whole rye flour. Mix with K-beater on Min for 1–2 minutes only to full homogeneity, not the hook and not to a windowpane.
Step ingredients
- Sourdough opara
- all of it, about 420 g
- Water
- 200 g
- Whole rye flour
- 300 g
- Salt
- 10 g
- Dough yield
- about 930 g
- Target
- Thick sticky paste without dry pockets; dough temperature after mixing 26–28 °C.
- Check
- Do not look for a windowpane and do not add flour because of stickiness. On Kenwood the goal is the same: only homogeneity, no long kneading.
- Evidence
- Dough temperature after mixing, texture photo.
- Timer to next step: 5 min
Grease the pan, transfer the dough, smooth with a wet spoon or wet fingers.
Step ingredients
- Dough after mixing
- all of it, about 930 g
- Pan grease
- thin layer, not part of the formula
- Target
- Even surface, clear starting height.
- Check
- Mark the dough height in the pan and the dough mass.
- Evidence
- Side photo, height mark, mass.
- 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 to 1.5–1.8x rise. For 100% rye flour the rise is usually slower than in 60/40.
Step ingredients
- Dough in the pan
- all of it, about 930 g
- New ingredients
- none added
- Target
- Top slightly domes, fine cracks or bursting bubbles appear.
- Check
- Record state, not only time; for 100% rye flour a strong dome is not mandatory.
- Evidence
- Kitchen temperature, height.
- Timer to next step: 10 min
Place the pan on the rack, add steam at the start. Bake 10 minutes at 250 °C.
Step ingredients
- Dough after proof
- all of it in the pan
- Steam
- water for steam; not part of the dough formula
- Target
- Initial heat and moist surface.
- Check
- When the timer rings: remove steam and drop to 200 °C.
- Evidence
- Timer, oven mode.
- Timer to next step: 30 min
Bake 30 minutes at 200 °C without extra steam. 100% rye flour needs a longer main heating.
Step ingredients
- New ingredients
- none added
- Target
- Main heating of the loaf and shape setting.
- Check
- When the timer rings: drop to 170 °C.
- Evidence
- Timer, crust state.
- Timer to next step: 30 min
After dropping to 170 °C set a 30-minute timer. At the end of the timer do the first probe check.
Step ingredients
- New ingredients
- none added
- Target
- Understand how much remains until 98 °C in the crumb center.
- Check
- If already 98 °C — go to removal. If less than 98 °C — add 5-minute steps.
- Evidence
- Probe and timer.
- Timer to next step: 5 min
If after the first check the inside is below 98 °C, set a 5-minute timer and check again. Repeat until 98–99 °C.
Step ingredients
- New ingredients
- none added
- Target
- 98–99 °C in the crumb center.
- Check
- If the top darkens before doneness, cover with foil. When the center reaches 98 °C, remove the bread from the oven.
- Evidence
- Probe, timer.
- Timer to next step: 12 h–24 h
Cool on a rack 2–3 hours uncovered, then wrap in cotton/linen. Slice after 12 hours as the earliest, ideally 24 hours. For 100% rye flour the rest is not optional — it is part of the recipe.
Step ingredients
- Finished loaf
- whole loaf after the rest
- New ingredients
- none added
- Target
- Crumb dense, moist but not gummy; the knife does not stick.
- Check
- Describe acidity, knife stickiness, density, flavor. If the early slice was sticky, repeat at 24 hours.
- Evidence
- Tasting note, slice photo.
Enter the date and time of the first refreshment; the sheet will recalculate refreshments 2 and 3, the opara build, mixing, baking, and slicing.
- Timer to next step: 8 h–12 h Base: 24 °C. Baseline is 23 °C. Dough readiness still decides the bake.
Take the rye-flour starter out of the refrigerator. Mix 5 g starter inoculum, 10 g water, and 10 g whole rye flour. Base ratio for long fridge storage: 1:2:2. Hold at ~24 °C.
Step ingredients
- Starter inoculum
- 5 g rye-flour starter
- Water
- 10 g
- Rye flour
- 10 g
- Yield
- about 25 g
- Target
- Starter wakes up, shows rise and a clean smell without sharp vinegar.
- Check
- Record the exact time of the first refreshment for journal export.
- Evidence
- Side photo of the jar, time, temperature near the jar.
- Timer to next step: 10 h–14 h Base: 23 °C. Baseline is 23 °C. Dough readiness still decides the bake.
When the first stage gives confident rise, bubbles, and a clean smell, do refreshment 2 at 1:3:3. If the starter is not ready, hold to a clear peak and record the delay.
Step ingredients
- Starter from refreshment 1
- 5 g
- Water
- 15 g
- Rye flour
- 15 g
- Yield
- about 35 g
- Target
- Confident rise after the first refreshment; the next step needs predictable activity.
- Check
- Do not move on by clock alone if the starter has clearly not woken up.
- Evidence
- Time, temperature.
- Timer to next step: 8 h–12 h Base: 23 °C. Baseline is 23 °C. Dough readiness still decides the bake.
When refreshment 2 gives a confident peak, do the final refreshment 20+85+85. If refreshment 2 shifted, shift this step as well.
Step ingredients
- Starter from refreshment 2
- 20 g
- Water
- 85 g
- Rye flour
- 85 g
- Yield
- about 190 g: 15–20 g reserve to the refrigerator, 20 g inoculum to the opara, the rest to discard or pancakes
- Target
- Active rye-flour starter at or near peak plus a reserve for the future.
- Check
- Before building the opara, first move 15–20 g of active starter to a clean jar and put it in the refrigerator; weigh exactly 20 g inoculum into the opara. Do not mix the whole jar in.
- Evidence
- Peak time, temperature.
- Timer to next step: 10 h–14 h
Before building the opara, separately set aside 15–20 g of mature starter into a clean jar and put it in the refrigerator — this is the mother-starter reserve for future bakes. The rest goes into the opara. Mix 200 g whole rye flour, 200 g water, and 20 g active starter from refreshment 3. Cover and hold at 24–27 °C to a dome and a milky-sour smell.
Step ingredients
- Whole rye flour
- 200 g
- Water
- 200 g
- Active rye-flour starter (from refreshment 3)
- 20 g from what remains after the reserve
- Yield
- about 420 g sourdough opara
- Target
- Opara has risen 1.8–2.5x, bubbles throughout, sour rye smell without sharp vinegar.
- Check
- If the kitchen is cool, hold closer to 27 °C. If the opara has clearly overripened and collapsed sharply, you can use it, but the crumb will be more sour.
- Evidence
- Time, temperature.
- Timer to next step: 5 min
Put all the opara (about 420 g) into the Kenwood bowl, add 200 g water and 10 g salt, stir. Add 300 g whole rye flour. Mix with K-beater on Min for 1–2 minutes only to full homogeneity, not the hook and not to a windowpane.
Step ingredients
- Sourdough opara
- all of it, about 420 g
- Water
- 200 g
- Whole rye flour
- 300 g
- Salt
- 10 g
- Dough yield
- about 930 g
- Target
- Thick sticky paste without dry pockets; dough temperature after mixing 26–28 °C.
- Check
- Do not look for a windowpane and do not add flour because of stickiness. On Kenwood the goal is the same: only homogeneity, no long kneading.
- Evidence
- Dough temperature after mixing, texture photo.
- Timer to next step: 5 min
Grease the pan, transfer the dough, smooth with a wet spoon or wet fingers.
Step ingredients
- Dough after mixing
- all of it, about 930 g
- Pan grease
- thin layer, not part of the formula
- Target
- Even surface, clear starting height.
- Check
- Mark the dough height in the pan and the dough mass.
- Evidence
- Side photo, height mark, mass.
- 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 to 1.5–1.8x rise. For 100% rye flour the rise is usually slower than in 60/40.
Step ingredients
- Dough in the pan
- all of it, about 930 g
- New ingredients
- none added
- Target
- Top slightly domes, fine cracks or bursting bubbles appear.
- Check
- Record state, not only time; for 100% rye flour a strong dome is not mandatory.
- Evidence
- Kitchen temperature, height.
- Timer to next step: 10 min
Place the pan on the rack, add steam at the start. Bake 10 minutes at 250 °C.
Step ingredients
- Dough after proof
- all of it in the pan
- Steam
- water for steam; not part of the dough formula
- Target
- Initial heat and moist surface.
- Check
- When the timer rings: remove steam and drop to 200 °C.
- Evidence
- Timer, oven mode.
- Timer to next step: 30 min
Bake 30 minutes at 200 °C without extra steam. 100% rye flour needs a longer main heating.
Step ingredients
- New ingredients
- none added
- Target
- Main heating of the loaf and shape setting.
- Check
- When the timer rings: drop to 170 °C.
- Evidence
- Timer, crust state.
- Timer to next step: 30 min
After dropping to 170 °C set a 30-minute timer. At the end of the timer do the first probe check.
Step ingredients
- New ingredients
- none added
- Target
- Understand how much remains until 98 °C in the crumb center.
- Check
- If already 98 °C — go to removal. If less than 98 °C — add 5-minute steps.
- Evidence
- Probe and timer.
- Timer to next step: 5 min
If after the first check the inside is below 98 °C, set a 5-minute timer and check again. Repeat until 98–99 °C.
Step ingredients
- New ingredients
- none added
- Target
- 98–99 °C in the crumb center.
- Check
- If the top darkens before doneness, cover with foil. When the center reaches 98 °C, remove the bread from the oven.
- Evidence
- Probe, timer.
- Timer to next step: 12 h–24 h
Cool on a rack 2–3 hours uncovered, then wrap in cotton/linen. Slice after 12 hours as the earliest, ideally 24 hours. For 100% rye flour the rest is not optional — it is part of the recipe.
Step ingredients
- Finished loaf
- whole loaf after the rest
- New ingredients
- none added
- Target
- Crumb dense, moist but not gummy; the knife does not stick.
- Check
- Describe acidity, knife stickiness, density, flavor. If the early slice was sticky, repeat at 24 hours.
- Evidence
- Tasting note, slice photo.
Journal export
After the bake, copy this text and send it to me so I can update the journal and conclusions.