The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Dan Leader's Pain au Levain and Local Breads

SaraBClever's picture

Dan Leader's Pain au Levain and Local Breads

I love this bread!  See my blog post.  I also successfully converted my wet starter to a stiff dough starter.   Has anyone else baked much from this book?  I know about the errata but any other thoughts?  Any "must-try" recipes?  How about that Pane di Altamura with its special semolina sourdough?


LoganK's picture

Last year I got this book and baked my way through almost every recipe.  aside from the typos, I really enjoy it, and it was my greatest helper in learning the ins and outs of natural leavening.  My favorites are pierre nury's light rye and pane di altamura, but there are many in this book worth writing home about.  Nury's rye is an absolute must-try, I know there are a lot of posts on here about it.  For my money, no bread beats pane di altamura in the morning with jam, it's wonderfully sour (not overpowering) and has an amazing texture.