Hartog Volkoren with an Open Crumb
Published on Sat Jan 18 2025 13:08:26 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 | 90 | 15 |
Timings
| Step | Time |
|---|---|
| Bulk rise 1 | 40 mins |
| Bulk rise 2 | 60 mins |
| Proof | 90 mins |
| Bake @ 200 ºC | 45 mins |
Notes
- Good texture and decent flavour!
- Not as good as the original Hartog open crumb.