Fast rising sourdough bread – Take 2
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.
- 40% rye meal
- 35% whole-wheat flour
- 25% strong white flour