I always get beautiful loaves with this recipe, I suspect the messy walnut inclusions help with releasing the ear, 😄. It’s the standard SD recipe for me, just watch out and adjust bulk fermentation based on your environment temperature and your starter strength. Recipe 300g bread flour (I use mostly Japanese bread flour and Bob…
Tag: naturally leavened
Red Wine Sourdough
A beautiful, delicious loaf that gave an awesome spring in the oven. Red wine does interfere with fermentation, so I have increased levain percentage and then compensated with reduced hydration. Red wine also lends depth in flavour and goes really well with sourdough. Recipe 300g flours ( I used 130g malted flour, 170g Japanese bread…
Olady Bakes 