Bread Blog
Mid-November Lunch Bread
November 13, 2018
Ingredients
Levain (makes 400 grams)
| Ingredient | Quantity | |
|---|---|---|
| Starter (from fridge) | 1 table spoon | |
| Water | 200 | |
| Wholemeal flour | 100 | |
| White bread flour | 100 |
Dough (makes 3 loaves)
| Ingredient | Quantity (g) | Baker’s Percentage (%) |
|---|---|---|
| Levain | 300 | 20 |
| Water | 1,125 | 75 |
| Wholemeal flour | 300 | 20 |
| White bread flour | 1,200 | 80 |
| Salt | 30 | 2 |
Timings
| Step | Time |
|---|---|
| Autolyse | 35 mins |
| Bulk rise | 14 hours |
| Proof | 8–9 hours |
| Bake | 40 mins |
Notes
- Levain did not float
- Good crust
- Crumb could be better. Maybe, caused by the non-floating levain?
Written by Daniel Apt, who likes design, code and bread.
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