Wanting to recreate the bread of my childhood.
Lovely, tasty and tangy.
Taste & flavour
Remove from fridge, add warm water in the proportions of 70 % or so and wholemeal flour to keep the proportions. let in rise in a warm place and use portion required. replace in the fridge.
Refresh levain with wholewheat flour and water overnight.
Mix 600 g of T 65 flour and about 400 g of water plus about 14 g of sea salt. Knead for a few minutes, let it rest.
Add around 300 g or so of refreshed levain. Knead for a few minutes and leave to rise either at room temp or in the fridge according to my schedule.
When risen well, slash and bake in a dome at as high a temp as possible for around 50 minutes.