Bread Blog

FWSY Overnight Blonde

October 29, 2018

The crust of the bread

The crumb of the bread

Ingredient Quantity (g) Baker’s Percentage (%)
Levain 216 20
Water 684 80
Wholemeal flour 26 60
Wholemeal rye flour 50 5
White bread flour 804 30
Salt 22 2

Timings

Step Time
Autolyse 30 mins
Bulk rise 14 hours
Proof 4 hours
Bake 40 mins

Notes

  1. Bread was very soft. Over-proofed?
  2. Great crumb!
Kyle Mathews

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