Merton simple

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

These loaves are hydrated at 73% (although I vary this a bit depending on temperature and humidity) — this means that the volume of water is 73% of the total weight of flour. For a 740g loaf of bread that is 413g of flour and 297g of water. They ferment over 12 hours at about 23ºC and then a further 12-24 hours in the fridge at 5ºC.

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.

Up next close up
Latest posts upcoming dates and an apology cannellini experiment very old bread when flour meets water back baking percentages and schedule bonci bread folded dried starter the meaning of the process gone fishing structure wet and wetter normal delivery Earlsdon festival lactobacillus away colouring of the crust spring festival ear photos from harvest 6000 years combo cooker and steam rye scald friday not saturday Merton semolina scald Watch the dough Merton rye 15 Merton semolina and sesame Merton rice and rye communal oven