Today's bake.
The Boule was from a 600g batch of sourdough. 500g of my regular bread flour and 100g of organic stone ground spelt. In the fridge since Monday.
I used just over 400g of dough in this loaf and the remainder Matt is using to make a pizza.
The baguettes were from a 500g batch of dough.
Baguettes were started in the CSO and transferred to the conventional oven after 10 minutes.
The Boule was baked on a stone in the conventional oven under a stainless steel bowl for the first 25 minutes. Finished uncovered.
