Hartog Volkoren with an Open Crumb
Published on Mon Nov 23 2020 00:00:00 GMT+0000 (Coordinated Universal Time)
| Ingredient | Quantity (g) | Baker's Percentage (%) |
|---|---|---|
| Water | 350 | 70 |
| Wholemeal flour | 500 | 100 |
| Dried active yeast | 3 (half a sachet) | 0.6 |
| Salt (for dough) | 7 | 1 |
| Seed mix | 75 | 15 |
Timings
| Step | Time |
|---|---|
| Bulk rise 1 | 30 mins |
| Bulk rise 2 | 60 mins |
| Proof | 60 mins |
| Bake @ 210 ºC | 45 mins |
Notes
- One of the best crumbs from a Hartog break. Two bulk rises and longer proofing may be the key.
- Crust was a little bit burnt. I had just baked dinner in that oven beforehand, so likely that the oven was hotter than the thermostat said