Bread ahead: 75% wholemeal pan loaf
Published on Sat May 25 2024 19:14:21 GMT+0000 (Coordinated Universal Time)
Ingredients
Pre-ferment
| Ingredient | Quantity (g) |
|---|---|
| Wholemeal flour | 250 |
| Water | 200 |
| Instant yeast | 2 |
Loaf
| Ingredient | Quantity (g) |
|---|---|
| Pre-ferment | 450 |
| Water | 250 |
| Wholemeal flour | 183 |
| White flour | 177 |
| Salt | 10 |
All ingredients combined
If you want to understand the baker percentages, breaking out pre-ferment is clearer
| Ingredient | Quantity (g) | Baker's Percentage (%) |
|---|---|---|
| Water | 450 | 90 |
| Wholemeal flour | 383 | 76 |
| White flour | 177 | 24 |
| Instant yeast | 2 | 0.4 |
| Salt | 10 | 2 |
Timings
| Step | Time |
|---|---|
| Make pre-ferment | 5 mins |
| Pre-ferment rest at room tempereature | 2 hours |
| Pre-ferment rest in fridge | 15 hours |
| Knead | 5 mins |
| Bulk rise | 1.5 hours |
| Bench rest | 45 mins |
| Proof | 1.5 hours |
| Bake at 235Cº | 35 mins |
Notes
- Great crumb!
- Flavour was a bit bland. Bulk rise can happen in fridge, which might give more flavour
- Good everyday loaf
- Looks more like a Hartog bread than the actual Hartog recipe I follow. I wonder if Hartog book simplifies the process to make it less daunting than long ferments (and pre-ferments) as used here!