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…