Posted on by Alex Bachmayer

Sourdough // Súrdeig

Do add sesame and flax
Do choose the top and bottom convection setting on the oven
Do stay at the pool too long so that the bread over-proofs
Do not leave the dough overnight in the hot foyer
Do serve at midnight

Sourdough starter in the afternoon light
Weighing out the first ingredients
Flax and sesame add ons
Fed and rising in the windowsill
Nestled in the fridge until the next bake
Beginning of bulk fermentation
Sitting pretty
End of bulk fermentation
Shaping
Covered in their proofing baskets
Second rise