The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

65% stoneground wheat 35% medium rye

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Abelbreadgallery's picture
Abelbreadgallery

65% stoneground wheat 35% medium rye

Our favorite bread. 65% stoneground wheat flour T80 (Moulin de Colagne, France) + 35% medium rye flour (Adler, Germany). About 80% water, 20% sourdough and 0,3% instant yeast. About 3 hours of bulk fermentation with some stretchs and folds in between, and about 1 hour of final proof.

Thats all!

Abel, Barcelona.

hanseata's picture
hanseata

Can you treat us to a crumb shot, too?

Happy baking,

Karin

dmsnyder's picture
dmsnyder

I can hear the crunch of the crust. I'd like to see the crumb too.

David

Abelbreadgallery's picture
Abelbreadgallery

lepainSamidien's picture
lepainSamidien

A rather masterful scoring job . . . looks like the work of a true professional. Hope it tastes even better than it looks!

S

Bröterich's picture
Bröterich

Hi Abel:

This looks fantastic. Could you be a bit more specific how you make this bread, i.e. break it down in simple steps that I can follow?

Thanks in advance.

BTW, I really like your rye sourdough/ whole wheat bread and also the rye ciabatta.

Thanks

Tom

Abelbreadgallery's picture
Abelbreadgallery

Yes, of course.

In the mixer, add all flours, salt, yeast, sourdough, and 60% of the water. Add the rest of the water little by little during the kneading process. Knead 5 min at first speed, and then 5 min a second speed, more or less. Transfer the dough to a floured container. About 3 hours of bulk fermentation at room temperature, with some stretchs and folds in between. Divide in pieces according to the desired size. Preshape, let it rest 20 min and shape. Final roof about 1 hour