
A white, rye and spelt loaf with a poppy seeds topping
Slow fermented wheat and rye sourdough bread
Ingredients
Method
Day 1 - evening Mix following ingredients and cover with cling foil.
Day 2 - morning (after 12 hrs)Save some starter for next time.
Mix in large bowl:
Let it rest for approx 8 hours (covered)
Day 2 - evening
knead dough for 15 minutes
Put it into proving basket and let it rise in the fridge overnight.
Day 3 - morning
Pour 300ml of boiling water into the oven to make some steam immediately after the bread.
Added by: Miroslav Krist
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At what stage do we add the salt please?
Franku 24 May 2020
ReplyDay 2. Save some starter for next time. Then add the salt and remaining ingredients. Mix in large bowl.
Mr Miroslav Krist 26 May 2020