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@Alan_tbt
I’d got out of the habit of baking my own bread but all this lockdown business and a lack of delivery slots has got me stared again. We get our flour from a local commercial food wholesaler who previously relied on schools and businesses so they started to sell to the public too. Their flour is super fine to the point where is barely needs sieving. It’s taken a few goes but I've got my mojo back on the bread (Chelsea buns seemed to work out fine). This warm weather certainly helps with the proving...
This is a 50/50 granary/white
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