Bread Blog

Country Bread (80% white)

September 03, 2018

The crust of the bread

The crumb of the bread

Ingredient Quantity (g) Baker’s Percentage (%)
Levain 200 20
Water 780 + 50 80
Wholemeal flour 200 20
White bread flour 800 80
Salt 20 2


Step Time
Bulk rise 4hrs
Bench rest 30mins
Proof 5hrs
Bake 40mins


  1. Dough felt really dry
  2. Amazing slashes/ears — Seems consistent with other country breads
  3. Starter fed two days before bake, after 10 days of non-feeding.
  4. Levain did not float, but has led to very light/non-sour smell—great!
  5. Look at resting levain with a towel overnight…

Kyle Mathews

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