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Wholemeal Sourdough with a Splash of Rye (Again)

Published on Sun Jul 01 2018 21:24:40 GMT+0000 (Coordinated Universal Time)

Two cut slices of the “Wholemeal Sourdough with a Splash of Rye (Again)” bread

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


Step Time
Autolyse 1hr
Bulk rise 3hrs
Bench rest 30mins
Proof in fridge 8 hrs
Bake 40mins


  1. Leaven did not float after an 6 hour rest, just started baking with it. Crumb still came out fine.
  2. Leaven might have simply been too dry/dense, as opposed to not being active enough.
  3. It's super warm these days (28 Cº), so timings went faster