bread making and cycling, that's what I was doing this morning before it got too hot.
The loaf this morning is for David the framer, to thank him for his allotment salad crop the other day.
A simple overnighter, last night I briefly kneaded (for about 20 seconds):
40g white leaven at 70% hydration
350g strong white flour
120g rye flour
60g plain flour
150g pumpkin seeds
345g chiilled water
then at 06:00 today, 8 hours later, I shaped the stiff dough to a baton, rested it seam-side up in basket
went for a bike ride
and an hour later, placed the mass onto a floured tray and baked at 220 for 30 mins, with a steam tray underneath
and 20 mins at 180
& cooled on a rack