Finished off my last bag of @cotswoldflour flour today!
This was a 50/50 blend of the Canadian Strong and the 8-grain. It was 83% water, 3% salt, 18% sourdough and made using the rhsd 2 method from the ebook.
Swipe swipe for the baking time lapse in the @brovn4bread ! (This was my first Brovn time lapse, I’ll work out the focus and exposure issues and get some better ones!)
These @cotswoldflour flours have been super fun to use and I was grateful to be #gifted them and was happy to do the #giveaway last week. They get the rhsd stamp of approval for sure! Great four for those of you in the UK!
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