Search
My 2nd barley bread - I love breadmaking!
- Steve Twigg
- Aug 13, 2017
- 1 min read
The flour was autolysed overnight and the rest of the ingredients were added this morning. The dough felt good again - plenty of elasticity and texture. Hoping that it will be as good as the last barley loaf. The sourdough starter is now about 4 years old and seems to be working well, giving the bread lots of flavour.
Recent Posts
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.
