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Here is the basic recipe:

The measures are in baker’s %

Levain:

95 bread flour

5 medium rye flour

50 water

80 starter

Mix and leave 12 hours at room temperature

 

To make the dough:

40 bread flour

60 whole wheat flour

76.6 water

0.16 instant yeast

2.53 salt

40 levain

 

Method:

  1. mix
  2. ferment for 2 hours
  3. preshape
  4. rest for 30 min
  5. shape
  6. proof for 1 to 1 1/2 hours
  7. bake for 35 min at 235C – adjust depending on altitude

 

 

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