Overnight Wholemeal with Rye
Published on Sun Mar 29 2020 00:00:00 GMT+0000 (Coordinated Universal Time)
| Ingredient | Quantity (g) | Baker's Percentage (%) |
|---|---|---|
| Water | 800 | 80 |
| White strong flour | 600 | 60 |
| Wholemeal strong flour | 300 | 30 |
| Wholemeal rye flour | 100 | 10 |
| Dried yeast | 3 | 0.3 |
| Salt (for dough) | 20 | 2 |
Timings
| Step | Time |
|---|---|
| Autolyse | 30 mins |
| Turn every 30 mins | 4.5 hours |
| Proof | 12 hours |
| Bake @ 250 ºC (30 mins with lid) | 50 mins |
Notes
- Shape of the loaves could still improve. Had tried it with creases on the top, but still did not expand as expected.
- Taste and texture was great!