I am Apt

Second Country Rye (Tartine)

Published on Sat Mar 03 2018 18:31:11 GMT+0000 (Coordinated Universal Time)

The crust of the bread

The crumb of the bread

The crumb of the bread (another)

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


Step Time
Bulk rise 4hrs
Bench rest 30mins
Proof 3hrs
Bake 40mins


  1. Much better than my first Country Rye, no saltiness/doughiness.
  2. Still large holes on the top
  3. Square scoring works best for this loaf