Fig, raisin, walnut and fennel sourdough, 50% Wholemeal, 80% hydration, 5% bran. The slight tinge of purple is from the roasted walnut paste I added.
Swipe for fully baked loaf, crumb shots and a video with an extremely satisfying crunch...😄😘 Not 100%, could be more holey but I am pretty happy with this compared to the bricks and door stoppers I have baked before.
4 hour autolyse, 7 hour bulk ferment, 1 hour bench, 1 hour proof then fridge retard for 15 hours before baking in a hot oven.
Will have to be gentler with preshaping next time, maybe retard for longer... 🤔
💐🌷🍫 Mother’s Day exclusive new mix!! ➖
Soooo our new branding and mixes are not officially launching until May but 🤗🤗 we couldn’t not have something special for Mother’s Day!
You can choose to have this mix on its own or add it to a beautiful box with a delicious pear candle from @thenaturalmarketnz 💗💗
Who would you share your cake with?! ➖
You can also pick up your gift box at our shop at @catalinabayfarmersmarket and we will also have fresh blooms from @bloomsocial.nz you can add on! 💐🌷💐