Description
AVAILABLE FROM: Peter Cooks bread online and in store
DIVERSITY COUNT: 22
TYPE: Boule
RECOMMENDED: For a beautifully fermented everyday sourdough with a tender, moist crumb and a remarkable diversity of grains, pulses and botanicals.
Description
LEVEL: SINGLE 🚽
INGREDIENTS:
Stoneground Organic White Flour, Mariagertoba Flour grown and milled by The Fold, Bransford, Botanical Blend No. 2 (Black Wheat, Black Barley, Spelt, Rye, Emmer Wheat, Lentils, Peas, Quinoa, Poppy Seeds, Nettle Leaf, Kombu Seaweed, Coffee, Hibiscus Flowers, Cocoa Husk), XXX Blend (YQ Wheat, Black Wheat, Spelt Wheat, Rye, Naked Barley, Naked Oats, Peas, Lentils, Buckwheat, Linseed, Poppy Seeds, Nettle, Cornflower, Hibiscus, Rose Petal, Mushroom), Water, Sea Salt.
FERMENTATION: Naturally leavened using a real sourdough starter. The flours, water and spelt starter are mixed and rested for 30 minutes before the salt is added. The dough is bulk fermented for three hours, shaped and then cold-proved for 20 hours before baking.
FLAVOUR: An amazing tender, moist sourdough with layers of rich, aromatic flavour. The diverse grains, pulses and botanicals create wonderful complexity and a gentle underlying sweetness.
