Brockwell Bake flour and baking - Brockwell Bake Association

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Brockwell Bake flour and baking > page 1

100% Magister (50% of the BBA "Weald light" mix) with 61% hydration on left, same weight dough 100% Red Canadian (BBA "Super Strong"), 68% hydration on right, 24/1/11 >	Red Canadian (BBA "Super Strong") with 15% rye sourdough 67% hydration, 12 hours proofing, 30/1/11 >	Red Canadian (BBA "Super Strong") with 15% rye sourdough 67% hydration, 12 hours proofing, 30/1/11 >	Red Canadian (BBA "Super Strong") with 15% rye sourdough 67% hydration, 12 hours proofing, 30/1/11 >	baking with chef Ian Riley at Cornercopia, Brixton market 11/3/11 >
baking with chef Ian Riley at Cornercopia, Brixton market 11/3/11 >	baking with chef Ian Riley at Cornercopia, Brixton market 11/3/11 >	four loaves at once, baking with chef Ian Riley at Cornercopia, Brixton market 11/3/11 >	baking with chef Ian Riley at Cornercopia, Brixton market 11/3/11 >	baking with chef Ian Riley at Cornercopia, Brixton market 11/3/11 >
baking with chef Ian Riley at Cornercopia, Brixton market 11/3/11 >	bread baking at Cornercopia 18/3/11 >	bread baking at Cornercopia 18/3/11 >	bread baking at Cornercopia 18/3/11 >	bread baking at Cornercopia 18/3/11 >

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