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Just flour (80% white, 15% wholewheat and 5% rye), salt and water.
These loaves are hydrated at 74% (although I vary this a bit depending on season, temperature and humidity) – this means that the volume of water is 74% 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
Allergens: cereals that contain gluten. All Merton bread is made in close proximity to sesame seeds and almonds. Further details at mertonbakery.com/allergens.
