Blue Trolley or Dolly for Baker's Stackable Tubs

Received within 24 hours of placing order. The final touch for flexible, safe, sturdy, convenient storage. Excellent design and manufacture.

Just wished to share a very successful recipe for this flour. Keeping the hydration in Vanessa's recipe blog i've tweaked the rest and altered the method to produce a lovely crumb. Easy and tasty. Medieval Peasant Flour: 500g (100%) Water: 340g (68%) Salt: 8g (1.6%) Pumpkin Seeds: 100g (20%) Mature Starter: 10g (2%) Olive Oil: 1 tablespoon Method: 1. Add the flour, salt and pumpkin seeds in a bowl and combine. Dry Mixture. 2: In another bowl mix the starter in the water and stir till fully distributed. Wet mixture. 3: Add the wet mixture to the dry mixture and form the dough. Knead for a few minutes. 4: Cover and leave to ferment for about 12 hours till atleast doubled and craggy on top. 5: Pour the olive oil over the dough then squeeze and fold the dough till fully incorporated. 6: Shape the dough into a prepared loaf pan and final proof till ready. About 1hr - 1.5hrs. Some small holes will just begin to appear on top. 7: Bake in a preheated oven with steam for the first 20 minutes. I like to take the loaf out of the pan when done and return it to the oven for a few minutes for a nice all over crust. 8: Leave to fully cool.