The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Dec. 16th Rye/Whole Wheat

man_who_eats_bread's picture

Dec. 16th Rye/Whole Wheat

I took the Tartine Country Rye recipe and added whole wheat.


  • 300g bread flour
  • 115g whole wheat
  • 85g rye flour
  • 400g water
  • 100g mature levain 
  • 10g salt

After combining (yesterday afternoon) and a few turns in the bucket, that dough sat in the fridge overnight. This morning I went to shape it and had a hard time working with it. Just that little bit of Rye really made it sticky. But the good news is that my starter did just fine!

It was tough to get it to hold it's shape, but the dough seemed fully proofed, so I did what I could. I scored an X, but as you can see, I got a basically random split in the crust that I actually like a bit better. The size of the loaf was smaller than I'd hoped--I had to reshape at the very end so I lost some gas

But the flavor is pretty good, the crust is very nicely crispy-crunchy. And the crumb isn't so bad...

Big takeaway this weekend: Rye is tricky! I've got to get a copy of The Rye Baker and work through this tub of rye flour...