The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Changing flour ratio in Tartine country bread

Ronfrank's picture

Changing flour ratio in Tartine country bread

I am new here but have been baking bread the past couple years using a no-knead sour dough method. I have been mostly satisfied except for not having much of an open crumb. I just tried a standard recipe for Tartine country bread (with adaption for refrigerated bulk fermentation) and the results were exactly what I was looking for. I would like to increase the whole wheat from 10% to 30-50% (and maybe add rye and/or seeds) and am wondering if there are other modifications that need to be considered in making those modifications to the recipe?

Thanks, Ron

lesbru's picture

Chad Robertson gives 800gm water to 700 wholemeal, 300 breadflour. Also 800 water to 170 rye, 830 breadflour. Same method as basic loaf.