11/10/2026
Full recipe below. Save 4 later ↗️
650g bakers flour
500g water (hold aside 50g)
16g salt
100g starter
-Feed starter with a 1:5:5 ratio
-Once it’s at least doubled mix everything together.
-4 rounds of 4 stretch and folds with 30 minutes between each round
-Once it’s risen by 50% shape into loaves
-12 hour cold re**rd in the tin
-Score each loaf down the middle with a razor
-Baked at 230c with a tin on top for first 30 minutes then 25 with tin off
-Allow minimum 2 hours for the centre to cook through before cutting
Comment your favourite bread to let me know you read this far and you’re a true bread lover 🥖🍞😮💨
