Experimenting with small loaf sizes and long fermentation. These two had the levain fermenting for 15 hours, and a bulk fermentation in the fridge for about 9 hours, before proving in the bannetons for an additional 2.5 hours.
Pretty loaves, but I haven't tasted them yet. Sainsbury's own brand strong white bread flour.
Monday, 15 August 2011
Small white sourdough
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