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?