Tuesday, January 21, 2014

Mix Flour Miche; 25% Rye, 88% Hydrated

Here is yet another 100% Whole grain bread, this formula comes to me by may of Doug Rae of Evergrain bakery. This bread utilized a whole grain levain fed with whole white wheat flour. A twenty minute autolyse a short mix (only using first speed) three folds in twenty minute increments a typical low profile boule and moderate proofing and a full bake at 450 degrees. Since my last two breads have been similar to this one, I will let the pictures show the results, and leave the words to a minimum!!

The Bumping Levain

Bake On
-DW, The Rye King

No comments :

Post a Comment