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.