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New Oaty loaf recipe!
- Steve Twigg
- Jul 26, 2017
- 1 min read
A new oaty loaf was produced at the Twigg bread factory this morning, along with a country loaf. Recipe on my website. Photos to follow.
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See All2 new recipes today both using a poolish pre-fermentation of 12 hours.
White spelt, einkorn and kamut sourdough made today - each using an overnight 12 hour poolish pre-fermentation.
