Bread Blog

First Country Rye (Tartine)

February 24, 2018

First Country Rye crust

First Country Rye crumb

First Country Rye crumb (again)

Ingredient Quantity (g) Baker’s Percentage (%)
Water 800 80
Wholemeal rye flour 180 18
White bread flour 820 82
Salt 20 2
Levain 200 20

Timings

Step Time
Bulk rise 4.5hrs
Bench rest 30mins
Proof 4hrs
Bake 40mins

Notes

  1. Weighing scale’s measurements kept changing—unsure if measurements are accurate
  2. Dough was very salty
  3. Large holes on the top
  4. Unedible
Kyle Mathews

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