Bread Blog

The brick (Hartog Volkoren)

October 21, 2018

The crust of the bread

The crumb of the bread

Ingredient Quantity (g) Baker’s Percentage (%)
Dried Active Yeast 3 0.6
Water 370 74
Wholemeal flour 500 100
Salt 10 2

Timings

Step Time
Mixer 10 mins
Initial rise 30 mins
Proof 30 mins
Bake 45 mins

Notes

  1. Pre-heated oven to 220Cº during proof. When bread is in oven, lower to 200Cº.
  2. Yeast did not activate, flat bread.
  3. Edible when toasted.
Kyle Mathews

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