Bread Blog
Hartog Mini-Sourdough
January 12, 2019
| Ingredient | Quantity (g) | Baker’s Percentage (%) |
|---|---|---|
| Water | 350 | 70 |
| Wholemeal flour | 500 | 100 |
| Instant Yeast | 3 | 0.6 |
| Mature Starter | 5 | 1 |
| Salt | 10 | 2 |
Timings
| Step | Time |
|---|---|
| Mixer | 10 mins |
| Bulk rise | 1 hour |
| Proof | 45 mins |
| Bake * | 40mins |
*Heat oven to 220 ºC and lower to 200 ºC when bread enters oven.
Written by Daniel Apt, who likes design, code and bread.
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