Well, if the last loaf was Mongrel Bread, this one must be Pedigree Bread. Similar idea but with prepping.
So it’s still a 2 Kilo based on my Classic but this time I’d milled and sieved my grain (Maris Wigeon) and didn’t have to busk it.
Sieved Flour: 995g – 85%
Bran: 165g – 15%
Water: 720g – 62.5%
Starter: 323g – 28%
Salt: 18g – 1.6%
Baked in the Pico 250C top, 220C bottom, 15 mins steam, 65 mins total.
Are you ready for – errrm – Sourdough October?
The PArtisan Baker 