Second Country Rye (Tartine)
Published on Sat Mar 03 2018 18:31:11 GMT+0000 (Coordinated Universal Time)
| Ingredient | Quantity (g) | Baker's Percentage (%) |
|---|---|---|
| Levain | 200 | 20 |
| Water | 800 | 80 |
| Wholemeal rye flour | 170 | 17 |
| White bread flour | 830 | 83 |
| Salt | 20 | 2 |
Timings
| Step | Time |
|---|---|
| Bulk rise | 4hrs |
| Bench rest | 30mins |
| Proof | 3hrs |
| Bake | 40mins |
Notes
- Much better than my first Country Rye, no saltiness/doughiness.
- Still large holes on the top
- Square scoring works best for this loaf