Im confused a bit anut... why so long for the ferment? whats the benefits of leaving it that long? why use the baking soda?
Dont get me wrong, 9 grains and honey is DEF my kinda thing, i LOVE it, and i think yours looks umm, RUSTIC! i love the 'look' of home made bread. Ive been slack with the breadmaking of late, been babysitting a caerphilly... and im lazy... lol! No, really, ive been doing yard work, which is on hold again for the rain, which wont go away! Bread today, a no knead to go in the fridge and will do some cheese naan for dinner!