The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Recipe challenge

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Anonymous baker (not verified)

Recipe challenge

The flour I have in stock...

  • Bread flour
  • Rye 
  • Malted wholegrain/seeds mix 
  • Some whole-wheat
  • Einkorn
  • Durum 

The recipe...

To come up with a recipe to fit my midweek schedule. Should be literally a no knead - just mix! Bulk ferment for about 8 hours through the night. Pour into a loaf pan and refrigerated in the morning then baked that evening about 15 hours later. 

Let the challenge begin...