The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Time for Bread

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wassisname's picture
wassisname

Time for Bread

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



Comments

PMcCool's picture
PMcCool

And I'd be feeling better too, if those came out of my oven.  Good work!


Paul

wassisname's picture
wassisname

I appreciate the kind words!


Marcus

Mebake's picture
Mebake

Inspiring, Marcus!


I'd say, nothing beats a slice of your bread with some butter!


Well Done!

wassisname's picture
wassisname

Yes, a hunk of good butter makes this bread disappear in a hurry!