I am Apt

Hartog Volkoren with an Open Crumb

Published on Mon Nov 23 2020 00:00:00 GMT+0000 (Coordinated Universal Time)

The crumb

The crust

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


Step Time
Bulk rise 1 30 mins
Bulk rise 2 60 mins
Proof 60 mins
Bake @ 210 ÂșC 45 mins


  1. One of the best crumbs from a Hartog break. Two bulk rises and longer proofing may be the key.
  2. 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