ye olde bread blogge

bread, coffee and tidbits

Fast rising sourdough bread – Take 2

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The formula for this bread is similar to the preceeding fast rising sourdough bread (link to blog entry), except with about 25% of strong white flour instead of whole-wheat flour. It was baked as free standing loaf and the seeds were left out. I also used a thick coating of fine rye flour. Bulk fermentation was around 50 minutes, final fermentation 45 minutes at room temperature.

Flours

  • 40% rye meal
  • 35% whole-wheat flour
  • 25% strong white flour

Written by theinversecook

15 August 2008 at 21:51

Posted in Bread, food, pain, pane

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