Stranded Aussie Sourdough and Such - Stranded Sourdough
This delectable loaf of sourdough is made with 80% bakers flour and 20% wholemeal flour. With sourdough culture, salt and faint traces of olive oil (from proofing), the sum is infinitely greater than its parts. Each Loaf is around 800g.
Proofed for 24 hours, hand shaped and formed, then baked with love and care, this delicious loaf has a faint sourness which stems from the long ferment. You will note the open crumb structure; the holes that represent the emptiness you feel during social distancing, this is a loaf that you have to exercise self-restraint to not demolish in one sitting.
If you freeze individual slices, it will last around 2 weeks, and will toast up beautifully.
Due to the rustic, artisan nature of this bread, and the free baking method I use, there is some variance in the size and shape of each loaf, but each is delicious and beautiful in its own right.
Shelf Life: 3 Days