Grandma's Bread #15 & #16 - extrapolated

So I plugged in my weights & quantities from #14 to try to figure out baker's percentages for Grandma's bread #14. Here's what I ended up with (using the Expanded Pizza Dough Calculator on pizzamaking.com):

#15: single loaf based on #14 weights

MAKES 1 LOAF
Flour (100%): 342.88 g
Water (53%): 181.73 g
ADY (1%): 3.43 g | 0.91 tsp
Salt (2%): 6.86 g | 1.23 tsp
Honey (30%): 102.86 g | 0.31 cups
Buttermilk, fresh (85%): 291.45 g | 1.19 cups
Rye Flour (36%): 123.44 g
Total (307%): 1052.64 g | 37.13 oz | 2.32 lbs

Looking at the numbers, it seems funny. #14 and #15 dough is clearly wet, possibly over-hydrated, although wet + sticky dough is pretty normal for rye breads, which don't have much of a gluten structure. Also, according to Rose Levy Beranbaum, buttermilk is about 90% water and 1.75% fat, so the buttermilk by itself brings the hydration to ~76.5% alone (of bread flour only, or ~62.5% of total flours), without the water! This means we need to add ~3.5% water to get overall hydration to about 80%, which is pretty slack. So let's try an academic exercise:

1. Reduce water to 4%, which will make overall hydration ~80% of bread flour (or ~66.5% of flours overall); pretty slack, but less slack than breads up to and including #14!
   
2. Reduce rye to 25% (less stickiness, same flavor?)

So here is #16, the academic exercise :)

MAKES 1 LOAF
Flour (100%): 427.03 g
Rye Flour (25%): 106.76 g | 3.77 oz | 0.24 lbs | 15.43 tbsp | 0.96 cups
Buttermilk, fresh (85%): 362.98 g | 12.8 oz | 0.8 lbs | 23.7 tbsp | 1.48 cups
Water (3.5%): 14.95 g
ADY (1%): 4.27 g | 1.13 tsp
Salt (2%): 8.54 g | 1.53 tsp
Honey (30%): 128.11 g | 0.38 cups
Total (246.5%): 1052.64 g | 37.13 oz | 2.32 lbs

I would recommend making both of these, following same general directions as #14, and see what happens!

Directions

1. Heat buttermilk & water to 100 degrees.
2. Dissolve ADY and honey in buttermilk mixture; let sit for 5 minutes.
3. To mixing bowl, add flours, whisk to combine. Add buttermilk mixture. Mix on Kitchenaid #2 for 2 minutes. Should clear sides of bowl.
   
4. Let rest for 20 minutes.
   
5. NOW ADD SALT. Knead on #2 for 7 minutes.
   
6. Put in tub, cover and let rise for ~2 hrs, then into fridge.
7. Went into fridge at 615pm, out 945am next morning (15.5 hours total)
8. Rise at room temp for 2 hours
9. Preheat oven to 450F, bake 40 minutes with 1 cup hot water
   

NOTES on #16:

• I only added 70g honey (ran out), made up the rest of the weight with white sugar
• Even in mixing, hydration looks a lot more normal. In mixer, dough clears sides of bowl, but doesn't clear bottom (about coffee-cup size); out on lightly-floured board, very easily handleable
• Texture was MUCH tighter than #14, still a bit damp and soft, despite 1 hour rest. Crust was also thicker, not in a nice way.
• Better rise and oven spring than #14 though. My guess is that the yeast is OK, but it needs less buttermilk and more water, as well as overall higher hydration.