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Merton simple

Just flour (80% white, 15% wholewheat and 5% rye), salt and water.

These loaves are hydrated at 76% (although I vary this a bit depending on season, temperature and humidity) — this means that the volume of water is 76% of the total weight of flour. They ferment over 5-7 hours at about 26ºC and then a further 12 or so hours in the fridge at 5ºC.

Merton simple sourdough and big earMerton simple sourdough and big ear

Merton simple sourdoughMerton simple sourdough

Allergens: cereals that contain gluten. All Merton bread is made in close proximity to sesame seeds and almonds. Further details at mertonbakery.com/allergens.

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