The baker's been at it again, not content with making pizza from scratch, I also made a recipe from Dan Lepard's book (The Handmade Loaf) called 'the mill loaf', which turned out alright I reckon. Made with a white sourdough starter, strong white flour, wholemeal and a bit of rye.
Baked on the oven stone, half the time covered, half the time uncovered (seems to aid with retaining steam, aiding both oven spring and a more tender crust).
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