One for us. One for the offspring. One for friends.
2kgm flour + rye based leaven (roughly 500 ml of batter) + 1 litre water + 3/4 cup Olive Oil + 2 tablespoons salt.
The new bread tins worked real good. Raised in the tins and baked in 'em for 25 minutes at 220C. Bread removed and then baked further at 165-170C for 45/50 minutes. Last 15 minutes without baking sheets.
14 hours rising after the last fold.
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