Bread Blog
Old Leaven Wholemeal & Rye
July 22, 2018
| Ingredient | Quantity (g) | Baker’s Percentage (%) |
|---|---|---|
| Levain | 200 | 20 |
| Water | 750 + 50 | 80 |
| Wholemeal flour | 750 | 75 |
| Wholemeal rye flour | 50 | 5 |
| White bread flour | 200 | 20 |
| Salt | 20 | 2 |
Timings
| Step | Time |
|---|---|
| Autolyse | 1hr |
| Bulk rise | 3hrs |
| Bench rest | 30mins |
| Proof in fridge | 12 hrs |
| Bake | 40mins |
Notes
- Leaven was made with 200g cold water and 160g wholemeal/white flour mix
- Leaven was left to ferment for 16 hours
- Crust was a bit burnt. Baked at 250 Cº for 20 mins, and then 225 Cº for 20 mins. Consider lowering the second half to 220 Cº.
Written by Daniel Apt, who likes design, code and bread.
You should follow him on Twitter