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@stevo_com
Been making a 60/40 wholemeal/white loaf on the regs now. Still trying to get the amount of water right, think it's still a bit too wet so spreading out more than up. I take 200g out and keep in a kilner jar in the fridge as a bit of a ferment to add to the next batch then repeat. But it's a nice daily toaster. Or just sliced with salty butter.
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