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|  The 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
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Red Canadian (BBA "Super Strong") with 15% rye sourdough 67% hydration, 12 hours proofing, 30/1/11
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Red Canadian (BBA "Super Strong") with 15% rye sourdough 67% hydration, 12 hours proofing, 30/1/11
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Red Canadian (BBA "Super Strong") with 15% rye sourdough 67% hydration, 12 hours proofing, 30/1/11
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baking with chef Ian Riley at Cornercopia, Brixton market 11/3/11
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baking with chef Ian Riley at Cornercopia, Brixton market 11/3/11
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baking with chef Ian Riley at Cornercopia, Brixton market 11/3/11
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four loaves at once, baking with chef Ian Riley at Cornercopia, Brixton market 11/3/11
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baking with chef Ian Riley at Cornercopia, Brixton market 11/3/11
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baking with chef Ian Riley at Cornercopia, Brixton market 11/3/11
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baking with chef Ian Riley at Cornercopia, Brixton market 11/3/11
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bread baking at Cornercopia 18/3/11
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bread baking at Cornercopia 18/3/11
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bread baking at Cornercopia 18/3/11
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bread baking at Cornercopia 18/3/11
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