Bread Blog

Second Country Rye (Tartine)

March 03, 2018

The crust of the bread

The crumb of the bread

The crumb of the bread (another)

Ingredient Quantity (g) Baker’s Percentage (%)
Levain 200 20
Water 800 80
Wholemeal rye flour 170 17
White bread flour 830 83
Salt 20 2


Step Time
Bulk rise 4hrs
Bench rest 30mins
Proof 3hrs
Bake 40mins


  1. Much better than my first Country Rye, no saltiness/doughiness.
  2. Still large holes on the top
  3. Square scoring works best for this loaf

Kyle Mathews

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