Because we was told to
Dark golden soft crust ! Fine and large air pockets also well risen , with a fine sour taste
Taste & flavour
Make pate with cold water and flour then add the same amount we took out !
We use Wessex strong bread flour 2.35kg 2 large ladies of our starter 1.3kg warm water 100g salt
Knead for 30 minutes And prove for 5 hours
Knock it back then shape it into 4 loaves and rest for 10 Minutes, then we fold and shape again into proving basckets. We then prove it again in the fridge for 12 hours !
In the morning take it out for an hour before baking , then bake 25 mins, 230 Celsius on combo steam @ 90%. After 25 mins we turn it down 180 hot air 70% moisture for 15 mins ! Done
Large white sourdough bread loaf