Here's my attempt at Ken Forkish's Walnut Levain Bread. I used his recipe, as found on the Tastecooking website, except for the addition of dried cherries and golden raisins. I'm totally satisfied with the incredibly moist and delicious results. I baked both loaves in a 5 qt dutch oven, and tried to make them as well done as Ken normally would. Not too shabby, eh?
Image
Image
The crumb looks very soft and the crust is just the right shade of brown. I love this.