Bread Blog
“Clean the Pantry” Bread
April 26, 2019
Ingredients
Levain (makes 480 grams)
| Ingredient | Quantity | |
|---|---|---|
| Starter (from counter) | 1 table spoon | |
| Water | 240 | |
| Wholemeal flour | 120 | |
| White bread flour | 120 |
Dough (makes 3 loaves)
| Ingredient | Quantity (g) | Baker’s Percentage (%) |
|---|---|---|
| Levain | 300 | 20 |
| Water | 1075 + 50 | 75 |
| Wholemeal spelt flour | 480 | 33 |
| White bread flour | 300 | 33 |
| Brown flour | 552 | 33 |
| Wholemeal flour | 368 | 33 |
| Salt | 30 | 2 |
Timings
| Step | Time |
|---|---|
| Levain rest | 8 hours |
| Autolyse | 1 hour |
| Bulk rise | 4 hours |
| Bench rest | 1 hour |
| Proof | 2.5–4 hours |
| Bake* | 40 mins |
*First 20 mins with lid, last 20 mins without. Stay at 250 Cº.
Notes
- Levain did not float.
- Starter did not smell good, more like cheese, rather than the usual apple vinegar.
- Dough was very dry. Do these flours need more water than usual, or is it the lower gluten content?
Written by Daniel Apt, who likes design, code and bread.
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