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A small sourdough loaf, 400g bread flour, white whole wheat and rye. This had a 12 hour bulk ferment and an overnight in the fridge. Baked in a Corningware container, cold start, for about 40 minutes. It was great with soup, looking forward to sandwiches. The crust is considerably lighter than the pictures indicate.
A small sourdough loaf, 400g bread flour, white whole wheat and rye. This had a 12 hour bulk ferment and an overnight in the fridge. Baked in a Corningware container, cold start, for about 40 minutes. It was great with soup, looking forward to sandwiches.
