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Hi all. I’m back and was up early this morning fermenting bread ready to bake tomorrow morning. The bread (some Merton Simple, some Merton Wholewheat) will be available at COGS tomorrow Saturday 18 November from 10am.

Here’s some video from this morning: stretching and folding the dough (towards the end of the bulk fermentation), pre-shaping a Simple, then a Wholewheat, and then shaping one of each. You can get a sense of just how sticky the dough is to handle.

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Up next be right back wheat roots
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