My own Sourdough seeded round
Home grown sourdough (a ladleful) added to overnight sponge, then dumped in seeded wholemeal malted flour for a quick (well couple of hours) rise. Baked on stone at maximum temperature with added steam.
Pain de Campagne
Really please with the crusty squares! Overnight sponge followed by long ferment (allday) really improves the strength of the dough, plus the folding technique to support the round shape.
My Sourdough Starter
It’s bubbling along nicely and I found the perfect container for it (it’s got a little hole in the lid to allow escaping gas) in a charity shop while waiting for the Jubilee line to work again.