Wholemeal Sourdough with a Splash of Rye (Again)
Published on Sun Jul 01 2018 21:24:40 GMT+0000 (Coordinated Universal Time)
| Ingredient | Quantity (g) | Baker's Percentage (%) |
|---|---|---|
| Levain | 300 | 20 |
| Water | 1,125 + 75 | 80 |
| Wholemeal flour | 980 | 65.33 |
| Wholemeal rye flour | 70 | 4.67 |
| White bread flour | 450 | 30 |
| Salt | 25 | 1.67 |
Timings
| Step | Time |
|---|---|
| Autolyse | 1hr |
| Bulk rise | 3hrs |
| Bench rest | 30mins |
| Proof in fridge | 8 hrs |
| Bake | 40mins |
Notes
- Leaven did not float after an 6 hour rest, just started baking with it. Crumb still came out fine.
- Leaven might have simply been too dry/dense, as opposed to not being active enough.
- It's super warm these days (28 Cº), so timings went faster