🍞

Pan Bread

🤩

October 1, 2026

Profile picture of Hendrik Baked by Hendrik

1,690 g

Dough

3 h 30 min

Duration

65%

Hydration

Ingredients

  • Bread flour 800 g 80%
  • Whole wheat 200 g 20%
  • Water 650 g 65%
  • Salt 20 g 2%
  • Fresh yeast 20 g 2%

Method

  1. Mix all the ingredients

  2. 2 h Bulk · 22°C · 1× stretch and fold · until doubled

  3. Shape

  4. 30 min Proof

  5. 1 h Bake · 200°C

Bake it step by step

With a timer for every step, free with an account.

🤓 View baking parameters

Hydration

65%

Bulk Ferment

2h

Proof

0.5h 🌡️

Bulk rise

100%

Bake Temp

200°C

Bake Time

60 min

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