Back into baking: a Hartog volkoren with seeds
Published on Mon May 06 2024 10:33:28 GMT+0000 (Coordinated Universal Time)
Ingredients
| Ingredient | Quantity (g) | Baker's Percentage (%) |
|---|---|---|
| Water | 360 | 72 |
| Wholemeal flour | 500 | 100 |
| Seed mix | 150 | 30 |
| Oats for covering | 15 | 3 |
| Salt | 5 | 1 |
| Instant yeast | 7 | 1.4 |
Timings
| Step | Time |
|---|---|
| Mix in mixer | 10 mins |
| Bulk rise | 45 mins |
| Proof | 30 mins |
| Heat to 220Cº, bake at 200Cº | 40 mins |
Notes
- Crumb fell apart. Still very nice and very good after toasting.
- Should look at the open crumb one I baked, which had better results. Possible improvements are:
- Longer bulks rise in two stages
- Less seeds