Weekly Bake No 3 – Vote

Here’s a quick re-cap on the type of loaves baked so far:-

  • Weekly bake no 1 was a long yeasted bread
  • Weekly bake no 2 was a sourdough bread

For weekly bake no 3 we want to try a technique somewhere in the middle – called a sponge & dough method. This involves a sponge made with sourdough starter as well as fresh yeast. This is fermented for 20hrs, before made into a final dough & cooked.

You decide what type – do you fancy white, or something browner?

Happy voting!

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