Bread Blog

Old Wholemeal Sourdough

April 05, 2018

The crust of the seeded wholemeal sourdough bread

The crumb of the seeded wholemeal sourdough bread

Ingredient Quantity (g) Baker’s Percentage (%)
Levain 300 20
Water 1100 73
Wholemeal flour 1050 70
White bread flour 450 30
Salt 30 2


Step Time
Bulk rise 4hrs
Bench rest 30mins
Proof 4–5hrs
Bake 40mins


  1. Starter had not been fed for a week, and then fed one day prior to making levain.
  2. Dough felt lumpy while folding.
  3. Scale was funny, so measurements might be inaccurate.
  4. Crumb is more closed, however still tasted good, like “normal Dutch bread.”

Kyle Mathews

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