The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

traditional bread

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Fraenkisches Bauernbrot - Farmer's Barley Rye From Franconia

July 10, 2010 - 2:46pm -- hanseata
Forums: 

SOAKER:

200 g rye flour

134 g barley flour (or meal)

   6 g salt

250 g water

 

STARTER:

  93 g whole wheat mother starter (75% hydration, as in "Whole Grain Breads")

215 g whole wheat flour

 66 g barley flour (or meal)

206 g water, room temperature or lukewarm (depending on outside temperature)

 

FINAL DOUGH:

all soaker and starter

135 g whole wheat flour

 12 g salt

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