I am Apt

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

Timings

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

Notes

  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