Durum/Rye Loaf
Recipe SourceHere's how Thom rated their bake:
What didn't?
Levain was too hot during prep, so inactivated. Solved by adding more starter, which added some time.
Baked: December 13th, 2025
Posted: December 15th, 2025
Ingredient
Weight
Bakers %
Bread Flour
235g
47%
Whole Durum Flour
125g
25%
Whole Rye Flour
125g
25%
Vital Wheat Gluten Flour
15g
3%
Water
375g
75%
Whole Grain Levain
100g
20%
Salt
9g
2%
Hydration
Bake gallery
