Bread Blog

Quick Hartog Volkoren

January 24, 2019

The crust of the bread

The crumb of the bread

Ingredient Quantity (g) Baker’s Percentage (%)
Water 315 70
Wholemeal flour 500 100
Dried Active Yeast 3 0.6
Mature Starter 5 1
Salt 10 2

Timings

Step Time
Mixer 10 mins
Bulk rise 30 mins
Proof 30 mins
Bake * 40mins

*Heat oven to 220 ºC and lower to 200 ºC when bread enters oven.

Notes

  1. An improvement to the previous Hartog Volkoren bread
Kyle Mathews

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