Friday Bread

2x 1.6kg loaves (large). Made with 50% strong stoneground whole wheat flour plus 50% strong white. Poolish from natural levain with wholemeal flour 6-7 hours to mature. Short mix. 2 hour bulk ferment with 2 folds at 40 minute intervals. 20 min bench rest before shaping into bannetons. Retarded overnight in fridge for 9 hours.

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