Quick Hartog Volkoren
Published on Sun Jan 27 2019 11:29:04 GMT+0000 (Coordinated Universal Time)
| Ingredient | Quantity (g) | Baker's Percentage (%) |
|---|---|---|
| Water | 330 | 66 |
| Wholemeal flour | 500 | 100 |
| Dried Active Yeast | 7 | 1.4 |
| Salt | 10 | 2 |
Timings
| Step | Time |
|---|---|
| Mixer | 10 mins |
| Bulk rise | 30 mins |
| Proof | 45 mins |
| Bake* | 35 mins |
*Heat oven to 220 ºC and lower to 200 ºC when bread enters oven.
Notes
- Bigger loaf, because of longer proof.
- Crumb fell apart while slicing (even after few days). Underkneaded / not enough gluten?
- Very dense, despite longer proof. Look at hand-kneading dough instead.