A great crusty loaf with aerated chewy crumb.
Thanks to Shipton Mill for the original recipe. I'm a newcomer to sourdough and have had some very mixed results. This was fantastic and produced a great crusty loaf with aerated chewy crumb.
I wasnt sure from the recipe whether 250g leaven meant starter or sponge so I made a sponge. I also added a few tips that Id read in Tartine and Andrew Whitely's Bread Matters + I've got much stricter with temperature and weight measurement.
Thanks also to Dave and Simon at The HandMade Bakery in Slaithwaite for the great Artisan Bakery course which has turned me into a bit of a bread geek!
Added by: Twiddler
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