Basic Settings
Number of loaves1
Loaf size700 g
Hydration
75%
Starter (% of flour)20%
Salt (% of flour)2.0%
Temperature
Room temperature
°C
Target dough temperature
°C
Water temperature (DDT)
°C
Flour Selection
🤍 White bread flour70%
🟤 Wholegrain wheat flour15%
🍫 Rye flour10%
🌰 Cracked rye
5%
Total
100%
💧
Total dough weight
—
grams
Flour
—
grams
Water
—
grams
Starter
—
grams
Recipe 1 loaf
Timeline
Step 1
Feed starter
The evening before
Step 2
Soak cracked rye
—
Step 3
Mix dough
30 min
Step 4
Autolyse
30–60 min
Step 5
Bulk fermentation
4–5 hrs
Step 5b
Folds
4 sets, every 30 min
Step 6
Shape & basket
30 min
Step 7
Cold proof
8–16 hrs fridge
Step 8
Bake
250°C, 45 min