Moyo recipe

Moyo

West Kirby, United Kingdom
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Age

23Years
Color

Country of origin United Kingdom

Taste
& Flavour

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Sourdough
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  • 3005 sourdoughs
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Mixture

56%
21%
23%
Liquid Flour Other
Moyo

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Since 2001

Characteristics

Lovely crusty bread which makes lovely sandwiches day one and two. The worlds best toast after that if there's any left

Taste & flavour

Moyo top shot

Recipe

Starting ingredients

  • 33% Sainsbury canadian bread flour
  • 33% Moyo
  • 33% Water
  • 800g Canadian white bread flour
  • 100g Whole Rye Flour
  • 100g Wholemeal Wheat Flour
  • 20g Salt
  • 680g Water
  • 220g Moyo

Feeding ingredients

1
See above

Working method

1
My starter was given to me already aged 18 by Moyo who runs Nova Restaurant in Heswall UK. Moyo the starter celebrates his 21st Birthday this year! Moyo helps bake my white/wholemeal/rye loaves each week. In return he gets a weekly feed of Sainsbury CANADIAN white flour every week!
33% Sainsbury canadian bread flour 33% Moyo 33% Water
2
Moyo is introduced to my big plastic bowl which already contains
800g Canadian white bread flour 100g Whole Rye Flour 100g Wholemeal Wheat Flour 20g Salt 680g Water 220g Moyo
3
Mix and fold several times Leave to rise several hours Split in two Transfer to banneton Refrigerate overnight covered Bake in cast iron casserole 20 mins covered with lid 20 mins more uncovered Eat with lashings of butter!

Result

Bread

Moyo Bread first overview

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Comments

Roy Backhouse

It is a great bread.....crusty and flavoursome. Makes great toast after day 2!