79% Wholemeal
Published on Sun Aug 05 2018 10:16:52 GMT+0000 (Coordinated Universal Time)
| Ingredient | Quantity (g) | Baker's Percentage (%) |
|---|---|---|
| Levain | 180 | 18 |
| Water | 750 + 50 | 80 |
| Wholemeal flour | 750 | 74 |
| Wholemeal rye flour | 50 | 5 |
| White bread flour | 210 | 21 |
| Salt | 20 | 2 |
Timings
| Step | Time |
|---|---|
| Autolyse | 45mins |
| Bulk rise | 3hrs |
| Bench rest | 30mins |
| Proof in fridge | 7 hrs |
| Bake | 40mins |
Notes
- The baked bread feels a bit moist. Potentially due to lowering temperature to 225–220 Cº after 20 mins?