Hybrid sourdough/commercial yeast
Recipe SourceHere's how Thom rated their bake:
What went well?
Decent loaf overall.
What didn't?
Probably nix the dry yeast. Lower the rye malt to 3%.
Baked: March 31st, 2024
Posted: April 9th, 2024
Other notes
Using dry yeast was an interesting experience. Rise was super quick (2 hours until proofing). Was harder to build structure in the dough, which may also have been due to the malted rye addition. Flavor was definitely less sour than normal.
Ingredient
Weight
Bakers %
Phil's Bread Blend Whole Grain Flour
250g
50%
Malted Rye Flour
25g
5%
Bread Flour
225g
45%
Whole Grain Levain
100g
20%
Water
375g
75%
Dry Yeast
3g
1%
Salt
10g
2%
Hydration
Bake gallery
