Accidental Norwegian Bread
Published on Sat Apr 20 2019 07:59:52 GMT+0000 (Coordinated Universal Time)
Ingredients
Levain (makes 400 grams)
| Ingredient | Quantity | --- | --- | --- | | Starter (from counter) | 1 table spoon | Water | 200 | Wholemeal flour | 100 | White bread flour | 100
Dough (makes 2 loaves)
| Ingredient | Quantity (g) | Baker's Percentage (%) |
|---|---|---|
| Levain | 200 | 20 |
| Water | 750 + 50 | 80 |
| Wholemeal spelt flour | 333 | 33 |
| Wholemeal rye flour | 333 | 33 |
| Wholemeal flour | 333 | 33 |
| Salt | 20 | 2 |
Timings
| Step | Time |
|---|---|
| Levain rest | 9 hours |
| Autolyse | 1 hour and 15 mins |
| Bulk rise | 4 hours |
| Proof | 3 hours |
| Bake* | 40 mins |
*First 20 mins with lid, last 20 mins without. Start at 250 Cº and lower to 225 Cº after 30 mins.
Notes
- Levain did not float.
- Starter did not smell good, more like cheese, rather than the usual apple vinegar.
- Dough was very dry. Do these flours need more water than usual, or is it the lower gluten content?