The flour I have in stock...
- Bread flour
- Rye
- Malted wholegrain/seeds mix
- Some whole-wheat
- Einkorn
- Durum
The recipe...
To come up with a recipe to fit my midweek schedule. Should be literally a no knead - just mix! Bulk ferment for about 8 hours through the night. Pour into a loaf pan and refrigerated in the morning then baked that evening about 15 hours later.
Let the challenge begin...