100% 3/2 Doves farm malthouse bread flour/Doves Farm strong white bread flour
75% Evian mineral water
3% Allinson dried active yeast
2% Tate and Lyle caster sugar
2% Cornish Sea Salt Co.
Quite sticky dough but not unmanageable. I soaked the malthouse and water for 24-hours, added the remaining white, proved for 1.5 hours then baked at 235. The probe read 85.
The Heston probe was wildly inaccurate so I binned it and stuck to my Thermapen.
Tasty sandwich loaf. Toast-wise it browned well but the crust was too hard and the crumb fell apart a little.
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