Bread Blog
Hartog Volkoren with an Open Crumb
November 23, 2020
| Ingredient | Quantity (g) | Baker’s Percentage (%) |
|---|---|---|
| Water | 350 | 70 |
| Wholemeal flour | 500 | 100 |
| Dried active yeast | 3 (half a sachet) | 0.6 |
| Salt (for dough) | 7 | 1 |
| Seed mix | 75 | 15 |
Timings
| Step | Time |
|---|---|
| Bulk rise 1 | 30 mins |
| Bulk rise 2 | 60 mins |
| Proof | 60 mins |
| Bake @ 210 ºC | 45 mins |
Notes
- One of the best crumbs from a Hartog break. Two bulk rises and longer proofing may be the key.
- Crust was a little bit burnt. I had just baked dinner in that oven beforehand, so likely that the oven was hotter than the thermostat said
Written by Daniel Apt, who likes design, code and bread.
You should follow him on Twitter