Bread Blog

White Sourdough with a Splash of Rye

April 08, 2020

The final bake

The slice from the round loaf

The slice from the bread tin loaf

Ingredient Quantity (g) Baker’s Percentage (%)
Water 1,125 + 75 80
White strong flour 950 95
Wholemeal rye flour 50 5
Yeast 11 11
Salt 30 2


Step Time
Autolyse 20mins
Bulk rise 4hrs
Bench rest 30mins
Proof 4 hrs
Bake 40mins


  1. Too much yeast, fermentation was too quick.
  2. Not enough rye, wanted it darker.
  3. Made very nice crispy white bread.
  4. Took the one in the bread tin out after 30 minutes. Once oven had switched off, put it back in the oven for another 20 mins.

Kyle Mathews

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