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Seeded White Sourdogh Bread

Easy and tasty

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Ingredients

500 g Seeded White Organic Flour

320 g water

100 g active 70 % hydration starter

14 g sea salt

Method

Mix together all ingredients and leave for 30 min. Fold 4 times every 30 min. Leave for 10 hours to rise. Fold and shape the dough and put in a proofing bascket for 12 hours in the fridge.

Preheate the oven with a small bowl of water. Place the dough on baking tray and bake 15 min at 240°C, 40 min at 180°C.

Wait a few hours to cool.

Added by: Galina Avramova


Tags: Bread White Seeds

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A Handful of Flour

“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.

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