Country Bread (80% white)
Published on Mon Sep 03 2018 06:51:28 GMT+0000 (Coordinated Universal Time)


Ingredient |
Quantity (g) |
Baker's Percentage (%) |
Levain |
200 |
20 |
Water |
780 + 50 |
80 |
Wholemeal flour |
200 |
20 |
White bread flour |
800 |
80 |
Salt |
20 |
2 |
Timings
Step |
Time |
Bulk rise |
4hrs |
Bench rest |
30mins |
Proof |
5hrs |
Bake |
40mins |
Notes
- Dough felt really dry
- Amazing slashes/ears — Seems consistent with other country breads
- Starter fed two days before bake, after 10 days of non-feeding.
- Levain did not float, but has led to very light/non-sour smell—great!
- Look at resting levain with a towel overnight…