⚖️
Weigh the ingredients
- 400 g Bread flour · 80%
- 100 g Whole wheat · 20%
- 350 g Water · 70%
- 5.0 g Starter · 1%
- 10 g Salt · 2%
- 2.5 g Dry yeast · 0.5%
Dough: 868 g
🥣
Mix all the ingredients
- 400 g Bread flour · 80%
- 100 g Whole wheat · 20%
- 350 g Water · 70%
- 5.0 g Starter · 1%
- 10 g Salt · 2%
- 2.5 g Dry yeast · 0.5%
💤
Fermentolyse
⏱️ 2 h
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🫧
Bulk
- 24°C
- 1× stretch and fold
⏱️ 4 h
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⏳
Proof
⏱️ 1 h
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🔥
Bake
- 250°C
⏱️ 20 min
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♨️
Keep baking
- 230°C
⏱️ 20 min
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🎉
Done!
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