Tasty and very airy
200 g Traditional Organic White (704)
50 g Stoneground Organic Wholemeal (706)
50 g Canadian Strong White Bread Flour (112)
256 g water in the autolyse
81 g active 100% hydration starter
9 g sea salt
20 g black and white sesame
1.5 h autolyse, 30 min later starter added, in 30 min - salt, slap and fold for 15 min, in 30 min - lamination, 2 s&f every 60 min, final bulk - 2 h, shaping, 20 h in the fridge at 4°C, baked in a preheated cast iron for 20 min covered at 250°C, 20 min opened at 230°C.
Added by: Nikola Iliev
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.