WHOLE FLOUR BREAD WITH RYE

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michelebike on

Levain :

 

20 gr  Rye Starter

100 gr H20

100 gr flour ( 50% Wheat Flour tipo 2 + 50 % Whole Wheat flour )

 

Left at room temperature for 12 H  ( 23 ° )

 

Final Dough :

 

200 gr White Rye Flour

200 gr Wheta Flour tipo 2

500 gr Whole Wheat  flour

650 + 50 gr H20

18 gr Salt

5 gr Malt

 

Method

 

-         when levain is ready

-         take the 650gr H20 and mix the malt

-         mix water and levain together and rest for 15 min

-         add the salt and the 5o gr of  water and rest  for 1 H

-         2 H bulk fermentation every 30 min S & F

-         1 H Bulk fermentation with only 1 S& F

-         1 H rest

-         Preshape  and bench rest 20 min

-         shape and bannetto for 1 ½  2 H

-         Preheat the oven at 250 °

-         15 min with steam at 250°

-         25 min No steam at 250°

-         15 min at 200 ° with the oven door slightly open

 

For TWO loaves 

http://freebakery.blogspot.it/

 

Michele

nice bake!! did you made a loaf out of that whole formula? 

beautiful crust color and ear. hope you update with a crumb picture too

evon

This is some neat looking loaf, Michel.. beautiful crumb.

What is Tipo 2? and when you type whole flour, you meant whole rye or whole wheat.

-Khalid

Thanks Khalid

Tipo 2 is a Wheat Flour just before the Whole Wheat Flour:It's a kind of Flour not White but in the same time non like a Whole Wheat...

Toast

108 breads on Wed, 05/15/2013 - 07:15

Do you mean what KAF calls a white whole wheat?

Gorgeous bread, by the way. Definitely will put that recipe on my list.

baking with so much whole grains.  Has to be healthy and tasty!  The crumb is very open and the crust is boldly baked just the way we like it.

Happy baking.