A "new" recipe
I have, at last, started doing some different baking. I have been laid low with work demands and anaemia but, having got the "all clear" from suspected big "C" the iron supplements are working and I have been doing some more baking -
This is 89% Shipton Mill #4 white flour; 10% wholewheat & 1% diastatic malt. 600g total flour of which 225g was pre-fermented using 50g of 100% hydration sourdough starter, 70% hydration and 8g salt.
I baked it to get a light thin crust and tender crumb. Objective achieved, went very well with crab salad :-)