Mixed Hartog (50/50)
Published on Sat Aug 24 2024 22:38:27 GMT+0000 (Coordinated Universal Time)
| Ingredient | Quantity (g) | Baker's Percentage (%) |
|---|---|---|
| Water | 420 | 70 |
| Wholemeal flour | 300 | 50 |
| White flour | 300 | 50 |
| Dried active yeast | 4 (half a sachet) | 0.6 |
| Salt (for dough) | 9 | 1 |
| Seed mix | 100 | 16.67 |
Timings
| Step | Time |
|---|---|
| Bulk rise 1 | 30 mins |
| Bulk rise 2 | 60 mins |
| Proof | 60 mins |
| Bake @ 210 ºC | 45 mins |
Notes
- Based on the Hartog Open Crumb bread, but this one uses a 50/50 flour mix.
- Not as airy as Hartog Open Crumb bread. I did all the rising and proofing under a damp towel, but not one I used boiling water one… maybe it's that.