“This made excellent sourdoug with a great oven spring.
Made with:
12.5% Merchants Mill Organic Stoneground Rye
12.5% Merchants Mill Organic Strong Wholemeal
75% Molino Bongermino Lievitati Type 00 - Long Ferment
3 stretch and folds at .5 hour intervals, 1.5 hours prove. 15 minutes resting, 15 minutes in proving baskets. Overnight in fridge. Baked in cast iron pots at 230 for 20 minutes then 20 minutes with lids removed”
