The Whole Meal…

The Whole Meal…

Submitted by drogon on November 28, 2015 – 4:30am.

Some of my customers wanted a 100% wholemeal loaf – it’s not my own personal thing, but who am I to turn down business…

That’s a large (800g) loaf baked in a tin.

Organic wholemeal flour, water, salt and a pinch or organic yeast and left to slowly ferment overnight.

(Autolyzed for an hour, then kneaded in the spiral mixer with the salt & yeast added. Left overnight, scaled/shaped/proved in the morning and baked in a tin at 220°C for 30 minutes then 5 minutes out of the tin)

-Gordon