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dancing james

90% home milled wholemeal spelt

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inchpincher in reply to @dancing james

Looks amazing, go for the crumb shot. What’s your timescale on that, 24 hours from start to finish?

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dancing james in reply to @inchpincher

Fed starter Friday night with freshly milled wheat and rye. Saturday morning made dough, by early evening it was risen, passed window pane test so shaped and left overnight in banneton in fridge. Baked at 8.30am.

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