January 11, 2015 - 2:33am
Spring oven breaker bread
This winter I have made lots of kilos of panettone in bakery, so I had to refresh an specially made solid sourdough almost everyday and I had to discard a part of that ferment everytime I had to feed it. I decided to freeze this sourdough leftover and use it later.
This bread is made with 300 gr of defrozen stiff sourdough, 300 gr of stoneground wheat flour, 200 ml water, 9 gr salt and 0,2 gr instant yeast.