I am Apt

Quick Hartog Volkoren

Published on Sun Jan 27 2019 11:29:04 GMT+0000 (Coordinated Universal Time)

The crust of the bread

The crumb of the bread

Ingredient Quantity (g) Baker's Percentage (%)
Water 330 66
Wholemeal flour 500 100
Dried Active Yeast 7 1.4
Salt 10 2


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.


  1. Bigger loaf, because of longer proof.
  2. Crumb fell apart while slicing (even after few days). Underkneaded / not enough gluten?
  3. Very dense, despite longer proof. Look at hand-kneading dough instead.