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Recipe Submitted By: bakingmad
Spread out the time of hand baking by making the sponge the day before.
Fuller flavour and an artisan texture can be created at home in this way..... why don't you give it a try!
This recipe was first published in Allinson 'Better Bread Booklet' inspired by Dan De Gustibus.
| |
| Baking Time | 3 hours |
|---|---|
| Portions | 1 Loaf |
| Skill Level | Medium |
| Average Rating |  |
| 150 grams | Rye Flour overnight sponge | |
| 0.75 tsp | Easy Bake Yeast (Allinson) overnight sponge |  |
| 160 ml | Water overnight sponge, warm | |
| 160 ml | Water warm | |
| 1 tbsp | Runny Honey | |
| 2 tsp | Salt | |
| 350 grams | Very Strong White Bread Flour (Allinson) |  |
| 1.75 tsp | Easy Bake Yeast (Allinson) | |
Remember to review this recipe at www.bakingmad.com
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