A Successful Hybrid

So it turns out the Italian Bread Making Course I did in February has been really useful.  Thank you to my tutor, Mariella Bliss!


This was a really successful hybrid using my sourdough starter (or levain) and the Italian proving and cooking technique.


For information I used a mixture of white and malted wheat flours; a quarter of the amount of sourdough starter I would previously have used. I proved the loaf for over six hours, including the stretching and folding techniques from the bread making course; and I cooked the loaf for 35 minutes using the dutch (or double) oven technique.  


I understand that the slower proving time helps make the bread more digestible.