Wholemeal Sourdough Plus
Published on Sat Mar 10 2018 21:40:04 GMT+0000 (Coordinated Universal Time)
| Ingredient | Quantity (g) | Baker's Percentage (%) |
|---|---|---|
| Water | 1150 + 50 | 80 |
| Wholemeal flour | 1050 | 65 |
| Wholemeal Rye flour | 75 | 5 |
| White bread flour | 450 | 30 |
| Salt | 30 | 2 |
| Levain | 300 | 20 |
Timings
| Step | Time |
|---|---|
| Autolyse | 1hr |
| Bulk rise | 4hrs |
| Bench rest | 30mins |
| Proof in fridge | 9hrs |
| Bake | 40mins |
Notes
- (Wholemeal) Rye flour seems to cause large bubbles.