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Yummy Chewy Loaves

Course: Breakfast

Ingredients

Day 1:

  • 30 g Rye sourdough
  • 90 g Water
  • 160 g Wheat or spelt flour

Day 2: Knead contents of day 1 together with:

  • 1 kg Wheat or spelt flour
  • 600 g Water
  • 25 g Salt

Instructions

  • Let rest for 1 hour.
  • Stretch and fold and let rest for 1 hour.
  • Shape and tin/basket and let rest for 2 hours.
  • Bake at 230 for 10 mins and 200 for 30.