Bread Blog
Young(er) Leaven Wholemeal & Rye
July 29, 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 | 9 hrs |
| Bake | 40mins |
Notes
- Leaven was 6 hours old.
- Wholemeal flour was a lot rougher than usual. I used Essential Waitrose Wholemeal Flour.
Written by Daniel Apt, who likes design, code and bread.
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