Author: Morgan Clementson
This is a simple "bread of the house" recipe. Using Australian single origin sourdough bringing unique flavours to the table.
To obtain a nice thin crust that keeps its crispiness over-time, steam before putting in the oven and open the damper before the end of baking: 5 minutes should be enough.
For a higher hydration add 60% of the water at the beginning of mixing and the rest gradually afterwards. .