That's my packed lunches sorted for the next week then

That's my packed lunches sorted for the next week thenNice open crumb!

 


Hi Folks, this is my first post so it'll probably turn out all wonky

I'm not a precise baker, I used measure everything out to be but I just do it by eye and feel now. (just lazy!)

the recipe was;

A decent dollop of  starter at peak activity,

a fair bit of water

and enough flour ((dove's hill organic strong white) to make a thick batter for the sponge.

waited til it went bubbly (only about 6 hours today, it's been warm in the house)

then added enough flour to make a quite wet dough and about 4 teaspoons of salt (it's a big loaf)

mixed it up and left it an hour

a decent kneed followed by a few stretches and folds over the course of the evening,

Formed a boule, plonked it into my biggest banetton and put it in the fridge for a slow rise overnight. (covered)

took it out this morning and let it warm up for about 3 hours and baked it 10 mins on 220 and another 20 at 180 on a stone in a fan oven

Just had a slice with a bit of butter and it's just lovely!

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