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falconvitesse
@dancing james
Am trying to use up all the interesting flours I have - ryes, spelts, ready made malted seeded etc. This is before I start milling flour fresh for myself and make my own diastatic malt powder.
This was mainly a mix of seeded malted flour, spelt and a bit of organic white. As is often the case it’s the neglected loaves which seem to come out best. Ingredients mixed and left for 30 minutes before salt added. Then ignored for 2 hours, 2 sets of stretch and fold, pre shape, final shape and retarded in fridge for 11 hours.
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