The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

WHOLE FLOUR BREAD WITH RYE

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michelebike's picture
michelebike

WHOLE FLOUR BREAD WITH RYE

Levain :

 

20 gr  Rye Starter

100 gr H20

100 gr flour ( 50% Wheat Flour tipo 2 + 50 % Whole Wheat flour )

 

Left at room temperature for 12 H  ( 23 ° )

 

Final Dough :

 

200 gr White Rye Flour

200 gr Wheta Flour tipo 2

500 gr Whole Wheat  flour

650 + 50 gr H20

18 gr Salt

5 gr Malt

 

Method

 

-         when levain is ready

-         take the 650gr H20 and mix the malt

-         mix water and levain together and rest for 15 min

-         add the salt and the 5o gr of  water and rest  for 1 H

-         2 H bulk fermentation every 30 min S & F

-         1 H Bulk fermentation with only 1 S& F

-         1 H rest

-         Preshape  and bench rest 20 min

-         shape and bannetto for 1 ½  2 H

-         Preheat the oven at 250 °

-         15 min with steam at 250°

-         25 min No steam at 250°

-         15 min at 200 ° with the oven door slightly open

 

For TWO loaves 

http://freebakery.blogspot.it/

 

Michele

Comments

evonlim's picture
evonlim

nice bake!! did you made a loaf out of that whole formula? 

beautiful crust color and ear. hope you update with a crumb picture too

evon

michelebike's picture
michelebike

Many thanks Evon ......Yes one loaf....

evonlim's picture
evonlim

huge loaf! usualy with that amount of flour i make 3 medium loaves. 

 

michelebike's picture
michelebike

You are right ....with the recipe I have wrote I have made TWO loaves......sorry .....:)

evonlim's picture
evonlim

lol.. my oven would not fit a huge loaf like that!! what do you eat with this lovely bread..? 

michelebike's picture
michelebike

eggplant in olive oil with garlic homemade and goat cheese seasoned......amazing.........:)

 

michelebike's picture
michelebike

evonlim's picture
evonlim

tempting !! just lovely.. let me stare just for a little while longer!! thanks so much

evon

Mebake's picture
Mebake

This is some neat looking loaf, Michel.. beautiful crumb.

What is Tipo 2? and when you type whole flour, you meant whole rye or whole wheat.

-Khalid

michelebike's picture
michelebike

Thanks Khalid

Tipo 2 is a Wheat Flour just before the Whole Wheat Flour:It's a kind of Flour not White but in the same time non like a Whole Wheat...

Alpana's picture
Alpana

Such neat scoring always impresses me! Very nice crumb & bread.

108 breads's picture
108 breads

Do you mean what KAF calls a white whole wheat?

Gorgeous bread, by the way. Definitely will put that recipe on my list.

michelebike's picture
michelebike

Many thanks

Yes could be right.....I'm  Italian and I use nornally flour from this "magic " place ....

http://www.mulinomarino.it/

 

 

 

dabrownman's picture
dabrownman

baking with so much whole grains.  Has to be healthy and tasty!  The crumb is very open and the crust is boldly baked just the way we like it.

Happy baking.

isand66's picture
isand66

Beautiful looking loaf.

michelebike's picture
michelebike

Thanks,

I always look your great loaves too.......

Michele