White Sourdough with a Splash of Rye
Published on Wed Apr 08 2020 00:00:00 GMT+0000 (Coordinated Universal Time)
| Ingredient | Quantity (g) | Baker's Percentage (%) |
|---|---|---|
| Water | 1,125 + 75 | 80 |
| White strong flour | 950 | 95 |
| Wholemeal rye flour | 50 | 5 |
| Yeast | 11 | 11 |
| Salt | 30 | 2 |
Timings
| Step | Time |
|---|---|
| Autolyse | 20mins |
| Bulk rise | 4hrs |
| Bench rest | 30mins |
| Proof | 4 hrs |
| Bake | 40mins |
Notes
- Too much yeast, fermentation was too quick.
- Not enough rye, wanted it darker.
- Made very nice crispy white bread.
- Took the one in the bread tin out after 30 minutes. Once oven had switched off, put it back in the oven for another 20 mins.