Bread Blog
Wholemeal Classique
August 12, 2018
| Ingredient | Quantity (g) | Baker’s Percentage (%) |
|---|---|---|
| Leaven | 240 | 16 |
| Water | 1100 + 100 | 80 |
| Wholemeal flour | 1135 | 75.67 |
| White flour | 300 | 20 |
| Wholemeal rye flour | 65 | 4.33 |
| Salt | 24 | 1.6 |
Timings
| Step | Time |
|---|---|
| Autolyse | 1hr |
| Bulk rise | 3hrs |
| Bench rest | 30mins |
| Proof | 3 |
| Bake | 40mins |
Notes
Written by Daniel Apt, who likes design, code and bread.
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