Everyday breads

Country Bread

Name: Country Bread
Prep time: 20 min
Yield: 17180 g
Ingredients: 8000 g Light wholemeal flour T80; 2000 g Rye flour T130; 6800 g Water; 180 g Fine salt; 100 g Fresh yeast; 100 g Wildflower honey

Ingredients

Target weight (g)

Edit the total weight or any ingredient weight to recalculate the whole recipe

Light wholemeal flour T80g

Rye flour T130g

Waterg

Fine saltg

Fresh yeastg

Wildflower honeyg

Total17180 g

Preparation steps

1
Mix speed 1 for 5 min, speed 2 for 5-6 min. Base temp 54°C.
2
Bulk ferment in tub for 1h30 with fold at 45 min.
3
Divide into 500 g or 1 kg pieces, shape into tight rounds.
4
Bench rest 15 min under cloth.
5
Shape into boules or bâtards, place in floured (rye) bannetons.
6
Final proof 1h-1h15 or retard 12-18h cold (3°C).
7
Flour, score in cross or chevron pattern.
8
Bake at 240°C with steam, 35-45 min depending on size.

Nutritional values

Per 100g

Calories

199.8 kcal

Protein

6.2 g

Carbs

40.8 g

Sugars

1.4 g

Fat

0.8 g

Saturated fat

0.1 g

Fibre

3.3 g

Salt

1.0 g

Allergens

Gluten

Other recipes in the same category

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