Old Leaven Wholemeal & Rye
Published on Sun Jul 22 2018 11:04:07 GMT+0000 (Coordinated Universal Time)
| Ingredient | Quantity (g) | Baker's Percentage (%) |
|---|---|---|
| Levain | 200 | 20 |
| Water | 750 + 50 | 80 |
| Wholemeal flour | 750 | 75 |
| Wholemeal rye flour | 50 | 5 |
| White bread flour | 200 | 20 |
| Salt | 20 | 2 |
Timings
| Step | Time |
|---|---|
| Autolyse | 1hr |
| Bulk rise | 3hrs |
| Bench rest | 30mins |
| Proof in fridge | 12 hrs |
| Bake | 40mins |
Notes
- Leaven was made with 200g cold water and 160g wholemeal/white flour mix
- Leaven was left to ferment for 16 hours
- Crust was a bit burnt. Baked at 250 Cº for 20 mins, and then 225 Cº for 20 mins. Consider lowering the second half to 220 Cº.