@asourstory: Let’s answer some questions that always come with these. 🤗 What’s the hydration of these? 83% What flours do you use? 50% @la_farms stoneground wheat flour 37% @lowerland_organic_farm Kalahari white bread flour (mix of hard red, soft white and rye) 10% @lowerland_organic_farm Kalahari whole wheat flour (same grainmix as before) 3% @lowerland_organic_farm sifted river rye How is your leaven made? 50% rye levain fed 1:6:5 (seed, water, flour) 50% wheat levain 1:9:10 (seed, water, flour) How long was bulk? 2.5h (it’s summer here!) What is the yellow stuff in your bannetons? Polenta What is the weight of these? 850-860g How long do they rest? 30min in between pre and final shaping and 15min after Do you put them in the fridge? Yes I stitch them and then they go in the fridge overnight for 12-16h If you got more shoot them in the comments! 🤓 - - - #cottagebakery #sourdoughshaping #doughtherapy #sourdough #opencrumb #breadtok

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Thursday 25 January 2024 18:12:59 GMT