End of packet sourdough..
Make up a couple of boulles for a lunch today and to give away at a raffle. A mix of my usual white and wholemeal plus some shipton mill 5-seed flour left over in a packet, plus a handful of sunflower and pumpkin seeds for good measure.
12 hour ferment, 2 hour prove in a round banneton, then into the oven at 280C for 11 minutes with steam, reduced to about 220 for another 22 minutes. Forgot to take a pic once it was cut at the lunch event, but it was yummy 🙂
Source: Fresh Loaf