Bread Blog

79% Wholemeal

August 05, 2018

The crust of two breads

Two slices of bread, showing the inside crumb

Ingredient Quantity (g) Baker’s Percentage (%)
Levain 180 18
Water 750 + 50 80
Wholemeal flour 750 74
Wholemeal rye flour 50 5
White bread flour 210 21
Salt 20 2

Timings

Step Time
Autolyse 45mins
Bulk rise 3hrs
Bench rest 30mins
Proof in fridge 7 hrs
Bake 40mins

Notes

  1. The baked bread feels a bit moist. Potentially due to lowering temperature to 225–220 Cº after 20 mins?
Kyle Mathews

Written by Daniel Apt, who likes design, code and bread.
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