. . . . sometime ago know, and have just found the photos on my camera so thought I'd chime in. I gave it 48hrs witht the preferment doing its thing, the liquid remained on the top and didn't "sink" to the bottom, so I decided I'd start the loaf. I used a combo of AP, rye and WM flours, left it to bulk ferment outside overnight (temps about 10C) and then proofed and baked the following lunchtime. So all up from feed to finish it was about 72 hours. The bread had a really good sour flavour, relatively closed crumb, and stayed fresh for ages!
Or Sign up with us.
by Graham, Maedi & You!
80 people online - 25,425 posts and counting!
© 2015 Artisan Baker