{
  "format": "forklet-production/1",
  "recipe": {
    "title": "Rye sourdough, 70% rye",
    "url": "https://forklet.co/r/LhhvttS3",
    "version": 2,
    "tier": "precise"
  },
  "scale": "× 2 · 4 loaves · about 3.5 kg",
  "yield": "4 loaves · about 3.5 kg",
  "generated_at": "2026-09-29T23:41:53.813Z",
  "components": [
    {
      "key": "dough",
      "name": "Dough",
      "lines": [
        {
          "key": "rye",
          "display": "whole rye flour",
          "grams": 1400,
          "sheet": "1.400 kg",
          "tolerance_g": null,
          "tolerance": null
        },
        {
          "key": "wheat",
          "display": "bread flour",
          "grams": 600,
          "sheet": "600.0 g",
          "tolerance_g": null,
          "tolerance": null
        },
        {
          "key": "water",
          "display": "water at 35 °C",
          "grams": 1640,
          "sheet": "1.640 kg",
          "tolerance_g": null,
          "tolerance": null
        },
        {
          "key": "levain",
          "display": "ripe rye levain (100% hydration)",
          "grams": 400,
          "sheet": "400.0 g",
          "tolerance_g": null,
          "tolerance": null
        },
        {
          "key": "salt",
          "display": "fine salt",
          "grams": 36,
          "sheet": "36.0 g",
          "tolerance_g": null,
          "tolerance": null
        },
        {
          "key": "caraway",
          "display": "caraway seeds",
          "grams": 12,
          "sheet": "12.0 g",
          "tolerance_g": null,
          "tolerance": null
        }
      ],
      "steps": [
        {
          "key": "mix",
          "text": "Mix everything into a sticky paste; rye needs no kneading, only thorough mixing.",
          "critical": false,
          "temperature": null,
          "duration": "5 min",
          "process": null,
          "checks": []
        },
        {
          "key": "bulk",
          "text": "Cover and ferment somewhere warm, about 27 °C.",
          "critical": false,
          "temperature": null,
          "duration": "90 to 120 min",
          "process": null,
          "checks": []
        },
        {
          "key": "shape",
          "text": "With wet hands, divide into 4 and press into greased tins.",
          "critical": false,
          "temperature": null,
          "duration": "10 min",
          "process": null,
          "checks": []
        },
        {
          "key": "proof",
          "text": "Proof until cracks open across the top.",
          "critical": false,
          "temperature": null,
          "duration": "60 to 90 min",
          "process": null,
          "checks": []
        },
        {
          "key": "bake",
          "text": "Bake at 250 °C for 10 min, then at 210 °C to 98 °C.",
          "critical": false,
          "temperature": "250 °C",
          "duration": "55 min to 1 h",
          "process": null,
          "checks": []
        },
        {
          "key": "rest",
          "text": "Cool in the tins for 10 minutes, then on a rack. Rest a full day before slicing.",
          "critical": false,
          "temperature": null,
          "duration": "24 h",
          "process": null,
          "checks": []
        }
      ]
    }
  ]
}