Overnight Country Blonde, according to the formula in Flour Water Salt Yeast by Ken Forkish.
90% bread flour, 5% whole wheat, 5% rye, 78% water and sourdough. 12 hours bulk fermentation at room temperature and 4 hours final proof. Yeah! You're great, KEN.
Abel Sierra.
That bread looks fantastic, Abel! And your photo is so artistic--I can practically smell the aroma of the wheat and taste the crunch of the crumb. Delicious!
That's a really lovely loaf.
bread. Well done!
It seems to me there are an infinite number of abstract art pictures that could be gleaned from closes ups of this single loaf. The centre makes me think of a flow of molton lava from a volcano as it forces its way through the rocks !
¡ Maravilloso !
¿ Vas a escribir algo sobre como lo hiciste y añadir fotos de la miga en tu blog ?
ENGLISH VERSION
Marvelous!
Will you write something about how you made it and post pictures of the crumb in your blog?
and my favorite from "Flour, Water, Salt, Yeast".
Karin