Old Wholemeal Sourdough
Published on Thu Apr 05 2018 00:00:00 GMT+0000 (Coordinated Universal Time)
| Ingredient | Quantity (g) | Baker's Percentage (%) |
|---|---|---|
| Levain | 300 | 20 |
| Water | 1100 | 73 |
| Wholemeal flour | 1050 | 70 |
| White bread flour | 450 | 30 |
| Salt | 30 | 2 |
Timings
| Step | Time |
|---|---|
| Bulk rise | 4hrs |
| Bench rest | 30mins |
| Proof | 4–5hrs |
| Bake | 40mins |
Notes
- Starter had not been fed for a week, and then fed one day prior to making levain.
- Dough felt lumpy while folding.
- Scale was funny, so measurements might be inaccurate.
- Crumb is more closed, however still tasted good, like “normal Dutch bread.”