Saturday Sourdough
A new book by Vanessa Kimbell inspires a re-assessment of sourdough bread
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sourdough
Nettle Season Once More – Nettle Bread revisited!
In spring time breadmaking can take on a seasonal note by using common nettles as an ingredient. Here’s how to go about it!
Nettle Season Once More – Nettle Bread revisited! Read More »
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.
Saturday Bread
Pleasantly heavy sourdough loaves. Maybe slightly overbaked. MMMmm . Look here for a re-assessment of sourdough!