Mid-week baking
Yesterday we had a couple of friends for dinner, we had a great time together. We also ate a lot of bread and the 2 loaves I made last Saturday…gone. Today I baked two more loaves then, using the recipe I posted a couple of days ago. The only difference is that I used a 30% of whole wheat flour, instead of 100% bread flour.
Ingredients
The poolish (9:00 pm – day one)
- 230 gr bread flour
- 230 ml water (room temperature)
- 30 gr rye starter
The dough (8:00 am – day two)
- 410 gr bread flour
- 270 fr whole wheat flour
- 360 ml warm water
- 15 gr salt
The process is the one described in my previous post.
I’m quite happy with the results.
