Winter started with a bang this year and seemed like it would never let up! After two months of slapdash, subsistence baking I finally managed to find enough time (and energy) to bake some decent sourdough.
A simple miche based on Leader's method in Local Breads seemed like just the thing so I mixed up a double batch using about 75% WW flour and 25% bolted "Turkey" flour. With my kitchen being nice and cool the dough fermented for about 7.5 hours. Loads of flavor. Just what I've been craving. I feel much better now.
Marcus
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And I'd be feeling better too, if those came out of my oven. Good work!
Paul
I appreciate the kind words!
Marcus
Inspiring, Marcus!
I'd say, nothing beats a slice of your bread with some butter!
Well Done!
Yes, a hunk of good butter makes this bread disappear in a hurry!