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Recipe · European · v1.17

R1-C1: Rye-wheat bread 60/40

The first rye-track lesson: a simple 60/40 rye-wheat control loaf on one rye starter, without malt, spices, or scald.

36 h 35 min Prep time
1 h 5 min Bake time
49 h 40 min Total time
1 pan loaf (~800–850 g) Yield
R1-C1: Rye-wheat bread 60/40
Open worksheet

Recipe

Current recipe

For baking now: the final working formula, ingredients, steps, and baking worksheet.

Baking worksheet

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

Lesson block: entering rye logic

R1-C1 moves the course from wheat gluten logic to rye logic. This is a 60/40 control loaf without malt, spices, or scald so starter strength and rye dough behavior stay visible.

Lesson question
Is the rye starter active enough, and can a high-rye dough rise cleanly without flavor enhancers.
Main variable
Rye starter near peak, a simple 60% rye / 40% wheat formula, and mixing to homogeneity rather than a windowpane.
Why this way
60/40 is easier to diagnose than 80% rye or Borodinsky: fewer variables, but the rye behavior is already clear.
Expected flavor
Clean rye flavor, moderate acidity, more grain density and satiety, without malt sweetness or coriander.

Theory

  • Rye dough structure is not built like a wheat gluten window; rye gums, acidity, and water retention matter more.
  • The starter provides gas and acidity, which helps control rye enzymes and crumb stability.
  • Mixing should create full homogeneity, but adding flour for hand comfort changes the formula.
  • Dough height and actual state matter more than elapsed time.

Checkpoints

  • Use starter at or near peak: dome, bubbles, clean rye-fruity aroma.
  • Record refreshment schedule and temperature near the jar.
  • After mixing, record texture and stickiness without correcting with extra flour.
  • Slice only after rest so hot rye crumb is not mistaken for a defect.

Sensory

Crust
color, thickness, crunch, score opening, bitterness, toastiness
Crumb
moisture, elasticity, gumminess, chew, pore size and distribution
Aroma
separate crust and crumb aroma: floury, yeasty, milky, rye, malty, spicy
Flavor
sweetness, salt, acidity, flouriness, depth, aftertaste
Score
0–10 plus one decision: repeat, increase fermentation, change flour, change bake, or close the lesson

What comes next

  1. If 60/40 is stable, move to 80% rye and scald.
  2. If the loaf is weak or sharply sour, fix starter and proofing before adding malt and spices.
  3. Borodinsky should come after starter, acidity, and rye crumb are understood.
Course-frame sources

R1-C1 is the first rye-track lesson: a simple 60/40 rye-wheat pan loaf without malt, spices, or scald.

What This Lesson Studies

The main topic is the shift from wheat dough logic to rye dough logic. This lesson asks whether the current rye starter can provide enough gas and acidity for a stable pan-loaf crumb with 60% rye flour.

Theory

Rye dough should not be judged like wheat dough. Gluten structure matters less; acidity, starch, pentosans, water binding, pan rise, internal temperature, and post-bake crumb rest matter more. Stickiness is not automatic evidence for adding flour, and dense crumb is not automatic evidence for adding water.

Full course map, currently in Russian: Bread Lab curriculum (in Russian).

What Holds Rye Crumb

In wheat bread, gluten can carry much of the gas structure. In rye bread, especially at 60% rye, the structure is more dependent on gelatinized starch, pentosans/arabinoxylans, acidity, and the pan. The dough can be sticky and paste-like even when hydration is correct.

That changes the diagnostic order:

SymptomFirst checkDo not assume immediately
Sticky doughRye share, water binding, mixing to homogeneity”It needs more wheat flour”
Dense crumbStarter activity, proofing, full bake, slicing time”It needs more water”
Knife stickinessInternal temperature and 12–24 h rest”It was definitely underproofed”
Collapsed topOverproofing or weak acidity balance”The formula is wrong”

Sourdough and Acidity

Rye sourdough is not only a gas source. Acidity helps control enzyme activity in rye dough and supports a cleaner crumb. A weak or exhausted starter can still smell sour, but it may not provide enough lift or a stable proof.

Use the starter near peak: domed or just beginning to recede, with side bubbles and a clean rye-fruity aroma. A sharp vinegar note, heavy alcohol, or a long collapse means the timing should be recorded as a process fault, not hidden in the final result.

Pan Proofing

R1-C1 is a pan loaf because rye paste needs support. Proofing is ready when the dough has risen about 1.6–1.8x, the surface looks alive, and small cracks or broken bubbles appear. Time is only an estimate because starter strength and kitchen temperature move the schedule.

Underproofing gives a tight heavy loaf with limited expansion. Overproofing gives a weak top, large ruptures, sour heaviness, and possible collapse. If the dough reaches the target height early, bake early.

Why Not Slice Immediately

Rye crumb keeps setting after the loaf leaves the oven. A hot slice can look gummy even when the loaf is baked correctly. The learning conclusion should come after 12–24 h, with notes on knife stickiness, moisture, acidity, density, and aftertaste.

Theory Sources

Home Adaptation

R1-C1 is a home-scale rye control loaf. It needs a pan, scale, probe thermometer, starter jar, and a 12–24 h crumb rest. A pH meter can help later, but the first lesson can run on starter timing, aroma, peak, pan rise, surface signs, internal temperature, and rested crumb.

The main home rule is not to fix sticky rye dough by adding flour automatically. First diagnose gas, acidity, pan rise, and full baking.

Control Questions

  1. Was the starter at or near peak before mixing?
  2. Did it smell cleanly sour and rye-like, not rotten or sharply alcoholic?
  3. Did the dough rise in the pan and show a live surface before baking?
  4. Did the centre reach about 98 °C?
  5. Was the loaf sliced after a 12–24 h rest, not straight from the oven?
  6. Does the crumb point to starter, proofing, temperature, or formula as the next issue?

Sensory Card

After a 12–24 h rest, record acidity, rye aroma, moisture, knife stickiness, density, crumbliness, salt, and aftertaste.

Lesson Conclusion

The goal is controlled data, not the most complex rye bread. If R1-C1 is stable, continue to R1-C2; if not, fix starter strength, acidity, temperature, and proofing first.

Ingredients

Component Grams Baker's %
Active rye starter, 100% hydration 170 g 34%
Rye flour in final dough 215 g 43%
Wheat flour in final dough 200 g 40%
Water in final dough 305 g 61%
Salt 10 g 2%

Preferments, scalds, and old dough are shown as prepared components; their composition is listed in the row details and worksheet.

Ingredient details

Active rye starter, 100% hydration

Formula contribution
contains 85 g rye flour and 85 g water
State
use at peak: dome, side bubbles, clean rye-fruity aroma
If refrigerated 3–4 days
1–2 refreshments may be enough
If refrigerated 7–10 days or more
use 1:2:2 → 1:3:3 → 20+85+85; use 170 g in the dough and keep 15–20 g as reserve

Rye flour in final dough

Total rye flour
300 g including starter flour, 60% of total flour

Wheat flour in final dough

Author's brand
MukaMuka 13.5% protein (mukamuka.ru)
Alternatives
Aleyna Vivapol 12-13%, Makfa premium

Water in final dough

Total water
390 g including starter water, 78% hydration
Temperature
room temperature; record final dough temperature
Author's brand
Tap water through Barrier Iron x2 filter
Alternatives
any filtered or bottled drinking water

Salt

If coarse
dissolve in water or grind finer
Author's brand
Pink Himalayan salt
Alternatives
sea or table salt (avoid iodized)

Conditions and equipment

Conditions

Recipe role
60/40 control bake before more complex rye breads
Course position
R1-C1 — transition from wheat logic to rye logic
Purpose
rye starter control without malt, spices, or scald
Main variable
starter activity and peak timing before mixing
Proof target
about 1.6–1.8x rise
Done temperature
98 °C internal
Dough mass
about 900 g

Equipment

Mixing tool
Kenwood KVC85.004SI, K-beater on Min; hook not used
Pan
Emile Henry Petit Moule Cake; if cold from the fridge, account for ceramic heat inertia
Probe
required for 98 °C internal check

Nutrition: 60/40 rye-wheat bread

Bread nutrition facts

Per 100 g of bread

200 kcal

protein 6.2 g · fat 1.1 g · carbs 40.6 g

Per slice (50 g)

100 kcal

protein 3.1 g · fat 0.6 g · carbs 20.3 g

Automatic calculation from USDA + Skurikhin database for the baked loaf after evaporation. Numbers are approximate: 1) the database covers ingredients, not finished dough; 2) bake water loss is assumed at 10% — actual loss depends on crust, time, and pan. Add 5–10% in calorie trackers if needed.

The 60/40 loaf is more nutritionally useful than a white control loaf: more rye, sourdough acidity, and likely more satiety. It is still a starchy, salted bread.

Digestion
Rye flour and sourdough acidity usually make a denser, more filling bread. Fibre and acidity may moderate starch digestion, but response depends on serving size and the person.
Helpful or harmful
As an everyday bread it is generally stronger than white bread: more grain flavour, rye, and fermentation. The risk is oversized portions or very salty/fatty toppings.
Amount
Use 1–2 slices, about 40–90 g. Slice thinner than white bread and follow satiety.
Best pairings
Works with soup, fish, eggs, cottage cheese, cheese, legumes, vegetables, and herbs. Sweet spreads are usually unnecessary.

How to eat

  • Let the loaf mature before slicing; rye crumb is easier to assess and eat after rest.
  • If rye causes bloating, check serving size, starter maturity, and FODMAP tolerance rather than assuming only gluten is responsible.

Limits

  • Contains wheat/rye gluten.
  • For IBS or FODMAP sensitivity, tolerance depends on flour, fermentation time, and serving size.
Sources

Instructions

  1. Prepare starter

    Use active 100% rye starter at peak. If needed, refresh through 1:2:2 → 1:3:3 → 20+85+85.

  2. Mix liquids

    First keep 15–20 g active starter in a clean jar and refrigerate it. Working formula: combine 170 g starter, 305 g water, and 10 g salt.

  3. Mix dough

    Add 215 g rye flour and 200 g wheat flour. Mix 2–3 min to full homogeneity; stickiness is normal.

  4. Load pan

    Grease the pan, load the dough, smooth with a wet spoon, mark starting height, and record dough weight.

  5. Proof

    Proof at 24–28 °C until about 1.6–1.8x and small surface cracks or broken bubbles. Track state, not only time.

  6. Bake

    Timers for Emile Henry after refrigeration: 250 °C 10 min with steam, 200 °C 25 min, 170 °C 25 min to first probe check, then 170 °C in 5 min increments only if the center is below 98 °C.

  7. Rest

    Cool on a rack and wait at least 12 h before slicing, ideally 24 h. The rested crumb is required for conclusions.

A compact step map; notes and comments live in the worksheet.

R1-C1 worksheet: 19–21 May

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.

Schedule mode

Pick a starting style.

  1. Day 1, 07:30–19:30

    Refresh 1

    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.

    12 h timer for this step

  2. Day 1, 19:30 (Day 2 07:30)

    Refresh 2

    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.

    12 h timer for this step

  3. Day 2, 07:30–17:30

    Refresh 3

    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.

    10 h timer for this step

  4. Day 2, 17:30–17:35

    Mix

    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. Day 2, 17:35–17:40

    Load pan

    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. Day 2, 17:40–20:05

    Proof

    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.

    2 h 25 min timer for this step

  7. Day 2, 20:05–20:15

    Oven 250 °C + steam

    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. Day 2, 20:15–20:40

    Oven 200 °C

    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.

    25 min timer for this step

  9. Day 2, 20:40–21:05

    Oven 170 °C · first probe

    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.

    25 min timer for this step

  10. Day 2, 21:05–21:10

    Finish at 170 °C

    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. Day 3, 09:10–21:10

    Crumb

    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.

    12 h timer for this step

For readers who want to understand why the formula changed.

Why 60/40 is the next control worksheet

This loaf is a controlled check of dough behavior with a high proportion of rye flour, not a flavor-first formula.

Base version

After the loaf with 80% rye flour and Borodinsky, there are many variables: scald, malt, spices, storage, and the proportion of rye flour. 60/40 removes those and leaves starter, proofing, dough temperature, and crumb.

Confirmed hypotheses

Only conclusions backed by a bake record: time, temperature, steam, weight, proportions, or tasting notes.

01

60/40 confirmed that the rye starter is working

Hypothesis
If scald, malt, and spices are removed, a clean 60/40 control loaf will show whether the current rye starter can provide enough gas and acidity for a stable crumb.
How it was confirmed
The 1 May 2026 bake was not gummy: the center reached 99.8 °C, the 2 May morning slice had a non-sticky crumb with no raw band near the bottom, and flavor was about 7/10.
Conclusion
The R1-C1 control entry is passed; the next rye bake can move toward R1-C2 or a richer product version.
Verification facts
Formula
500 g total flour: 300 g rye and 200 g wheat; 390 g water; 78% hydration; 10 g salt
Starter
170 g active rye starter at 100% hydration; the current worksheet builds 20+85+85 and keeps reserve
Target proof
about 1.6–1.8x rise in the pan
Probe
99.8 °C internal at removal
Slice
2 May 2026 morning: crumb not sticky, no raw band at the bottom
Tasting
very good flavor, about 7/10

02

The 10/25/25 bake profile is enough for the current Emile Henry pan

Hypothesis
For this pan and dough mass, 30 min at 200 °C is not required if the bake uses 10 min at 250 °C with steam, 25 min at 200 °C, 25 min at 170 °C, and a probe check.
How it was confirmed
The actual 1 May 2026 bake used 250 °C 10 min with steam → 200 °C 25 min → 170 °C 25 min, reached 99.8 °C internal, and produced a stable crumb by morning.
Conclusion
Keep 10/25/25 as the worksheet profile; use extra 5 min increments only if the center is below 98 °C.
Verification facts
Pan
Emile Henry Petit Moule Cake; dough mass about 900 g
Steam
250 °C for 10 min with steam at the start
Main bake
200 °C for 25 min → 170 °C for 25 min
Control
remove at 98–99 °C internal; actual 1 May result was 99.8 °C

Iteration analysis

01 60/40 is cleaner for diagnosis
What went wrong
In complex rye-flour formulas, dense or sticky crumb can be caused by starter activity, water, scald, malt, spices, storage, or the proportion of rye flour.
Observation
In a loaf with 80% rye flour and in Borodinsky, dense crumb can have many causes. In 60/40 the system is simpler.
Hypothesis
A clean 60/40 bake will show whether the rye starter is producing enough gas and acidity.
Decision and why
Run the next rye bake as a simple 60/40 control.
What changed
A dedicated recipe page with a baking worksheet and data checklist is added.
Result
Before the first bake, the page now gives both the recipe and the measurement protocol.
Conclusion
Bake, measure, record facts, then decide what to change.
Options considered
  • Continue with the loaf with 80% rye flour: closer to the target product, but with more variables.
  • Continue with Borodinsky: more public interest, but harder diagnosis.
  • Bake 60/40 as a control, then return to the more complex rye breads.
Evidence
Control
rye starter without scald, malt, or spices; default first choice is 60/40
Measured
starter peak, dough temperature, rise in pan, surface cracks, 98 °C internal, 12–24 h crumb
02 Success criteria are defined before baking
What went wrong
Without pre-defined criteria, it is easy to turn a taste impression into a technical conclusion.
Observation
For the first 60/40 bake, perfect flavor is less important than non-gummy crumb, clear acidity, controlled proof, and repeatable data.
Hypothesis
Criteria written before the bake will prevent premature water or flour changes.
Decision and why
Success means dense but not gummy crumb, non-sticky knife after 12–24 h, noticeable but not harsh acidity, no collapsed top, and repeatable pan/height data.
Conclusion
After the first bake, the page can be updated with facts instead of assumptions.
Evidence
Control
probe reading, height mark, tasting note
03 R1-C1 #1 confirmed a working rye starter
Finished rye-wheat 60/40 loaf from the side
The finished loaf holds its shape; side cracks did not prevent the crumb from stabilizing.
Finished rye-wheat 60/40 loaf from above
The top did not collapse; the crust is even and dark enough.
Slice of rye-wheat 60/40 bread
Main slice: pore structure is even for 60% rye flour.
Close-up of rye-wheat 60/40 crumb
Close-up of the crumb: no signs of gumminess.
What went wrong
Before the bake, the starter looked weak on the surface and the worksheet was conservative because of the cold Emile Henry ceramic pan.
Observation
The actual bake used 250 °C for 10 min with steam, 200 °C for 25 min, and 170 °C for 25 min. The center then reached 99.8 °C. The morning slice showed a non-sticky crumb with no raw band near the bottom; flavor was scored about 7/10.
Hypothesis
For this pan and this dough mass, 30 min at 200 °C is not needed if the bake continues with 25 min at 170 °C and a probe check.
Decision and why
Shorten the worksheet to 10/25/25 with mandatory probe verification. Keep 5 min extensions only as a fallback if the center is below 98 °C.
Result
The control loaf worked not only as a diagnostic bake, but also as a good eating loaf.
Conclusion
R1-C1 can be considered passed. The next rye bake can move to R1-C2 or to a product branch with more rye, scald, or spices.
Evidence
Bake
1 May 2026: 250 °C 10 min with steam → 200 °C 25 min → 170 °C 25 min
Temperature
99.8 °C internal at removal
Slice
2 May 2026 morning: crumb not sticky
Tasting
excellent flavor, about 7/10

Version history

  • v1.17May 25, 2026
    Problem
    R1-C1 was described as a rye-starter-only control loaf, but the ingredient list and worksheet still carried an optional yeast fallback.
    Change
    Removed yeast from the active formula, recipeMath, mix step, and short instructions; set dough mass to 900 g.
    Result
    R1-C1 now has one canonical formula: 170 g starter, 215 g rye flour, 200 g wheat flour, 305 g water, and 10 g salt.
    Conclusion
    Yeast insurance belongs in a separate variation or deviation note, not inside the clean sourdough control lesson.
  • v1.16May 24, 2026
    Problem
    The final 5-minute bake-check step ended at 21:10, but cookTime and the first slicing window still counted baking only through 21:05.
    Change
    Set cookTime to 1 h 5 min, totalTime to 49 h 40 min, and moved the first crumb assessment window to 09:10–21:10.
    Result
    The recipe metadata, worksheet, and first valid slicing window now all count the same bake finish.
    Conclusion
    Rye worksheet totals must include probe-check extensions when they are part of the published bake.
  • v1.15May 20, 2026
    Problem
    The current 170 g starter worksheet could still lead to mixing the whole final starter build into the dough, leaving no mother starter for the next bake.
    Change
    The final refresh now builds 20+85+85. The dough still uses 170 g active starter, while 15–20 g is kept in a clean jar and refrigerated before mixing.
    Result
    The bread formula stays at 170 g starter, 215 g rye flour, 200 g wheat flour, 305 g water, and 10 g salt. Only the starter build gains production reserve.
    Conclusion
    Starter-based worksheets should explicitly preserve culture before mixing, not rely on the baker remembering it.
  • v1.14May 20, 2026
    Problem
    After unifying R1-C1 around 170 g final starter, one research fact still referred to the old 150 g starter, and timing metadata was shorter than the three-refresh worksheet.
    Change
    The starter fact now matches 170 g from the final 20+75+75 build; prepTime, cookTime, and totalTime match the May 19–21 worksheet through the first proper 12-hour slicing window.
    Result
    R1-C1 now shows one number set: 170 g starter, 215 g rye flour, 200 g wheat flour, 305 g water, and 10 g salt.
    Conclusion
    A later 24-hour slice remains acceptable, but totalTime now matches the first correct slicing point.
  • v1.13May 20, 2026
    Problem
    The top formula still used the older 150 g starter while the worksheet already followed the full 20+75+75 = 170 g final build.
    Change
    Recipe ingredients, hints, final refreshment, mix step, and short instructions now use one scenario: 170 g starter, 215 g rye flour, 200 g wheat flour, 305 g water, and 10 g salt.
    Result
    The total formula is unchanged: 500 g total flour, 300 g rye, 200 g wheat, 390 g water, and 78% hydration. Only flour and water distribution changed between starter and final dough.
    Conclusion
    The worksheet no longer shows two competing number sets.
  • v1.12May 19, 2026
    Problem
    The top worksheet control made it look as if the recipe had only one refresh, although the R1-C1 working schedule uses three refreshments: 1:2:2 → 1:3:3 → 1:4:4.
    Change
    Renamed the start control to refresh chain start (1 of 3), made the summary explicitly list refreshes 1, 2, and 3, and updated the shared forecast to show refresh 2, refresh 3, mix, bake, and slicing.
    Result
    With the May 19 07:30 start, the worksheet visibly shows refresh 2 on May 19 at 19:30, refresh 3 on May 20 at 07:30, and mix on May 20 at 17:30.
    Conclusion
    The calculator sets the start of the whole chain; it does not reduce the recipe to one refresh.
  • v1.11May 19, 2026
    Problem
    Refresh 1 for R1-C1 has already started on May 19 at 07:30, and the worksheet should lead from that real start while still making alternative start scenarios easy to compare.
    Change
    Changed the worksheet default start to May 19, 07:30 and recalculated every planned stage through the May 20 evening bake and May 21 slicing window. The shared worksheet now has quick starts for now, today at 12:00, and today at 22:00 with a mix/bake/slice forecast.
    Result
    With the current start, mix is planned for May 20 at 17:30, bake for May 20 20:05–21:10, and slicing for May 21 09:10–21:10.
    Conclusion
    The worksheet remains step-by-step, but the start can now be selected before baking to see whether the loaf lands in a morning or evening window.
  • v1.10May 19, 2026
    Problem
    The R1-C1 worksheet differed from the newer bread worksheets: it had no top date/time calculator and still used relative step labels.
    Change
    Added timeCalculator plus concrete planned times and timeOffsetMinutes/timeEndOffsetMinutes for every stage from refreshments through slicing.
    Result
    The 60/40 rye-wheat worksheet now recalculates from the actual start like the current S1-C3, S1-C4, and Borodinsky worksheets.
    Conclusion
    Starter and proofing decisions still depend on state, but the working schedule no longer needs manual recalculation.
  • v1.9May 8, 2026
    Problem
    The current worksheet still showed the old 30 minute middle bake while the confirmed result and research note use 25 minutes.
    Change
    Aligned the active English worksheet with the successful 10/25/25 Emile Henry bake profile.
    Result
    The English page now matches the Russian current recipe and its 1 May evidence.
    Conclusion
    Use 10/25/25 as the working bake profile, with 5 minute extensions only if the center is below 98 °C.
  • v1.8May 2, 2026
    Problem
    The English rye-control page needed the expanded theory standard used by the newer lessons.
    Change
    Added process theory, sourdough/acidity logic, proofing diagnostics, slicing timing, and theory sources.
    Result
    R1-C1 now explains why rye dough is sticky and why rested crumb is required before conclusions.
    Conclusion
    Use this lesson to separate starter, proofing, bake, and formula issues before changing water or flour.
  • v1.7May 1, 2026
    Problem
    Cumulative ranges are inconvenient in the kitchen because each stage is run on a separate timer.
    Change
    Rewrote the bake plan as separate timers: 10 min, 30 min, 25 min to first probe check, then 5 min increments.
    Result
    Each stage can now be entered directly into a kitchen timer without calculating cumulative time.
    Conclusion
    The worksheet should show stage durations first; total bake time remains only a reference.
  • v1.6May 1, 2026
    Problem
    The worksheet still kept the oven schedule inside one text step instead of showing phase-by-phase timing.
    Change
    Split baking into separate checklist steps by oven phase.
    Result
    The kitchen worksheet now shows the oven timeline without reading a long paragraph.
    Conclusion
    For the current Emile Henry bake, work by separate stage timers and confirm doneness with the probe.
  • v1.5May 1, 2026
    Problem
    The diary check showed that the Emile Henry Petit Moule Cake ceramic pan was not explicitly accounted for, especially when the dough and pan were refrigerated.
    Change
    Added a separate Emile Henry/cold ceramic bake branch: after 250 °C for 10 min and 200 °C for 30 min, the first probe check comes after a 25 min timer at 170 °C.
    Result
    The worksheet now matches prior practice, where the ceramic pan often needed about 15 extra minutes at the end.
    Conclusion
    For this pan, the timer is a plan only; remove the loaf by 98 °C internal.
  • v1.4May 1, 2026
    Problem
    The bake schedule was too vague in the final phase: 170 °C to 98 °C internal without a time range.
    Change
    Updated the summary, bake step, and quick checklist to 250 °C 10 min with steam, 200 °C 30 min, then a 170 °C phase to 98 °C internal.
    Result
    The worksheet now has separate oven phases instead of one vague final line.
    Conclusion
    The probe still decides doneness, but the kitchen timing is now specific enough to follow during the bake.
  • v1.3May 1, 2026
    Problem
    The worksheet uses a 20+80+80 final refresh, but the actual bake used a 20+75+75 build.
    Change
    Added the 170 g starter variant: use 215 g rye flour and 305 g water in the final dough.
    Result
    The worksheet can use the whole 170 g starter build without waste.
    Conclusion
    The total formula stays the same: 500 g flour and 390 g water; only the distribution between starter and final dough changes.
  • v1.2April 30, 2026
    Problem
    The modern-method review found that the rye control lesson needed a clearer home adaptation and diagnostic questions.
    Change
    Added home controls for starter maturity, acidity, pan rise, internal temperature, and post-bake crumb rest.
    Result
    R1-C1 now works as a home entry point into rye logic, with pH optional rather than required.
    Conclusion
    The lesson should separate starter weakness, underproofing, underbaking, and formula issues.
  • v1.1April 30, 2026
    Problem
    The English page lagged behind the course structure and still used one-off April dates.
    Change
    Added R1-C1 course framing, rye theory, sensory checks, and relative timing.
    Result
    The English page now matches the Russian lesson structure.
    Conclusion
    Use this as a rye starter and proofing control before more complex rye breads.
  • v1.0April 27, 2026
    Change
    Base 60/40 control formula for diagnosing rye starter and proofing.
    Conclusion
    The first bake is a control point, not a product optimization.

Questions

Why is this the next control loaf?

It removes malt, spices, and scald, making starter activity, acidity, proofing, and crumb easier to diagnose.

What if the crumb is gummy?

First diagnose starter activity, proofing, and internal temperature instead of automatically adding flour.

What if the flavor is bland?

Check starter maturity and post-bake bread maturation time.