Slow fermented wheat and rye sourdough bread
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
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.