Hartog Volkoren
Published on Wed May 09 2018 21:09:18 GMT+0000 (Coordinated Universal Time)
| Ingredient | Quantity (g) | Baker's Percentage (%) |
|---|---|---|
| Water | 330 | 66 |
| Wholemeal flour | 500 | 100 |
| Instant Yeast | 7 | 1.4 |
| Salt | 10 | 2 |
Timings
| Step | Time |
|---|---|
| First rise | 1hrs |
| Proof | 1hrs |
| Bake* | 40mins |
*Heat oven to 220 ºC and lower to 200 ºC when bread enters oven.
Notes
- Nothing special—a bit plain.
- Investigate proofing and baking as if sourdough.