Quick Hartog Volkoren
Published on Thu Jan 24 2019 23:02:56 GMT+0000 (Coordinated Universal Time)
| Ingredient | Quantity (g) | Baker's Percentage (%) |
|---|---|---|
| Water | 315 | 70 |
| Wholemeal flour | 500 | 100 |
| Dried Active Yeast | 3 | 0.6 |
| Mature Starter | 5 | 1 |
| Salt | 10 | 2 |
Timings
| Step | Time |
|---|---|
| Mixer | 10 mins |
| Bulk rise | 30 mins |
| Proof | 30 mins |
| Bake* | 40mins |
*Heat oven to 220 ºC and lower to 200 ºC when bread enters oven.
Notes
- An improvement to the previous Hartog Volkoren bread