A birthday loaf for a family member from New Zealand. I liked how the banneton rings added to the Maori feel. First effort and room for improvement but fun. Give it a try
1000g Strong Canadian Blend Wholemeal Flour
Mix and autolyse for 1hr
Then 150g of my active starter
Stretch and fold until 'window paneing' - 4 this time
Bulk rise of 25-30% then shaped and transferred to bannetons over night
In the morning - remove from fridge and dust with rice flour to give contrast of colour when baked.
Score with lame - I did one deep cut for the hair to allow a good rise and then a series of shallower cuts for the detail
Spray with water and then baked in inverted cast iron pot at 260degC for 20 mins
Remove lid and bake for further 20mins at 220degC
Cool for 1hr before eating
Added by: Nick Webborn
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The Shipton Millers