Pain de Mie with Wheat Levain, Exploding Mixed Leaven Pain de Campagne and a 90% Rye Sourdough made with the Three Stage Process Pain de Mie with Wheat Levain, Exploding Mixed Leaven Pain de Campagne and a 90% Rye Sourdough made with the Three Stage Process Log in or register to post comments15 commentsView post
Celebrating Rye Breads Celebrating Rye Breads Log in or register to post comments100 commentsView post
Rye Sourdough with a Sunflower and Pumpkin Seed Cold Soaker Rye Sourdough with a Sunflower and Pumpkin Seed Cold Soaker Log in or register to post comments24 commentsView post
Double Pains de Campagne, Olive Levain and a “Hardcore Borodinsky” Double Pains de Campagne, Olive Levain and a “Hardcore Borodinsky”One large Boule, proved in a banneton, of just over 1300g, and one of 700g, proved in a brotform. Log in or register to post comments26 commentsView post
Miche using a Stiff Levain and Gilchesters Organic Farmhouse Flour Miche using a Stiff Levain and Gilchesters Organic Farmhouse Flour Log in or register to post comments46 commentsView post
Pain de Campagne with Gilchesters Farmhouse Flour Pain de Campagne using a Stiff Wheat Levain and a portion of Gilchesters Organic Farmhouse FlourLeaven BuildMaterial Log in or register to post comments29 commentsView post
Seeded Rye Hot Soaker Boules. Pain de Siègle style of loaf, baked in a Sandwich Tin Log in or register to post comments27 commentsView post
Baking with All-British Flour Baking with All-British Flour Log in or register to post comments18 commentsView post
