Bread

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Bainbridge

Chilly morning but perfect for a bit of baking

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Thrustvector in reply to @Bainbridge

That's a great-looking loaf; what flour/method?

For the past few weeks time/can't-be-arsedness have meant I've caning the bread machine with timed overnight bakes rather than anything else, albeit with a slug of sourdough starter in the mix. Hoping to get back to hand baking again soonish.

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Bainbridge in reply to @Thrustvector

Thanks!

Method is based on the one in the Tartine book but slightly evolved over time.

Flour is Bacheldre strong white bread flour. I feed my starter 50/50 dark rye and white flour.

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