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Diversity Sour - Paul Rhodes Bakery

Diversity Sour – Paul Rhodes Bakery

Diversity Sour

DIVERSITY SOUR

AVAILABLE FROM: Paul Rhodes Bakery

FIBRE: QUAD 🚽🚽🚽🚽 

DIVERSITY SCORE: 🌈 21

RECOMMENDED: an absolutely phenomenal bread for both diversity and fibre. This is our highest rated level of fibre a wholegrain rye bread boosted with seeds, grains and flakes, alongside a wide diversity of grains, pulses and botanicals – Superb and with both treacle and fennel the flavour is amazing.

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Description

 

Organic Diversity Sour a whole loaf with a deeper, more complex flavour profile, including treacle and fennel

 

PAUL RHODES BAKERY ORGANIC DIVERSITY SOUR SOURDOUGH

AVAILABLE FROM: Paul Rhodes Bakery

DIVERSITY COUNT: 21

TYPE: Tin loaf

RECOMMENDED: For a fermented, high-fibre wholegrain rye bread with a wide range of diverse grains, pulses, seeds and botanicals.

Category: Registered Diversity Bread

Available here: Paul Rhodes Bakery

Description

LEVEL: QUAD  – wholegrain and boosted.

INGREDIENTS:

Stoneground Wholemeal Rye Flour, Diversity Blend Flour (22%) (Wheat, Black Wheat, Spelt Wheat, Rye, Barley, Naked Oats, Split Peas, Lentils, Buckwheat, Linseed, Poppy Seeds, Nettles, Cornflower, Hibiscus, Rose, Mushroom), Water, Cracked Rye, Sunflower Seeds, Yellow Linseeds, Black Barley Flakes, Millet, Black Treacle, Pumpkin Seeds, Sea Salt Flakes, Poppy Seeds, Stoneground Wheat Flour, Stoneground Brown Wheat Flour, Barley Flakes, Coriander Seeds, Fennel Seeds.

FERMENTATION: Naturally leavened sourdough. Approximately 24 hours or more from final mix to baking, including extended bulk fermentation, shaping and overnight fermentation. The starter is prepared and refreshed approximately 18 hours before use.

STARTER HYDRATION: 100%

DOUGH HYDRATION: 80%

FLAVOUR: A deeper, more complex flavour profile, including notes of cardamom and fennel seed.

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