The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Today's bake, rye, ww, white mix

sam's picture
sam

Today's bake, rye, ww, white mix

Hello,

Here is today's bake.  It is 60% white bread flour, 20% rye, 20% sifted whole wheat sourdough.   The whole wheat was milled at home, but the rye was a store-bought type (I cannot recall which brand).   I used the same overall recipe + procedure as my other recent breads.  25% for the leaven at 125% hydration, 46% for the flour soaker at 80% hydration.  Overall dough hydration was 68%, with 2% salt.  I used no baker's yeast.  The levain and soaker were chilled overnight, and finished ripening at room temp in the morning.   Mixed, bulk fermented for 3 hours, with a couple of S&Fs.   Final ferment was quick again, only needed 40 mins.   Baked on a stone w/steam for the first 15 mins.

The top part of the crust looks a little weird, but overall I am happy.  Tastes good to me.

 

 

 

 

 

 

Happy baking!