This bread’s given name is a classic example of not really telling the whole story, because it has a substantial proportion of high gluten (bakers/very strong) flour in it as well: 50% high-gluten flour, 25% rye, and 25% whole-wheat. Without the high gluten flour it would look and feel quite different. The rye is all made into the pre-ferment and the white flour and the whole-wheat flour are added when you mix the dough.
I have been somewhat remiss in my Mellow Baking lately but decided to rev up the levain this week and tackle the Olive Levain. Continue reading
Having finally found the right flour I made two lots of bread on the same day with it to celebrate!
First I mixed up Celia’s yummy ciabatta style bread which uses fridge cold water and a mixture of bread flour and rimacinata. This chilly dough naturally takes a long time to prove in the English climate, almost like retarding the dough in the fridge overnight.
Zeb Bakes 