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Bainbridge
Ooof, nailed that loaf. Good on you for sharing the love.
I’ve been making some poolish stuff (using Flour, Salt etc book), the only flour I’ve got is a bit weird but it gave a lovely crumpet flavour.
@r_mash Tartine is good. I didn’t get on with that James Morton one, I’m deffo a believer in less yeast and long prove. Edit: just realised if you want specialty breads Tartine is probably not the read...