I had to tweak this one quite a bit to get a workable hydration ratio, but it has become my go-to bread recipe! For every 1000 g of flour I’m only using 600-650 g water, which seems too dry at first mix but by the end of the bulk preferment, it’s perfect. I’ve also been using this time with everyone home consuming loaves and loaves of bread to experiment with my collection of grain flours. So far, a 250 g mix of teff and whole meal wheat is the favorite. Fresh baked bread is such a comfort and I love being able to share it.

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