The brick (Hartog Volkoren)
Published on Sun Oct 21 2018 09:00:43 GMT+0000 (Coordinated Universal Time)
| Ingredient | Quantity (g) | Baker's Percentage (%) |
|---|---|---|
| Dried Active Yeast | 3 | 0.6 |
| Water | 370 | 74 |
| Wholemeal flour | 500 | 100 |
| Salt | 10 | 2 |
Timings
| Step | Time |
|---|---|
| Mixer | 10 mins |
| Initial rise | 30 mins |
| Proof | 30 mins |
| Bake | 45 mins |
Notes
- Pre-heated oven to 220Cº during proof. When bread is in oven, lower to 200Cº.
- Yeast did not activate, flat bread.
- Edible when toasted.