The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Moitié-moitié loaf

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Abelbreadgallery's picture
Abelbreadgallery

Moitié-moitié loaf

Moitié-moitié loaf, with french flours. 50% T80 organic stoneground wheat flour, 50% T65. 70% sourdough, zero acidity.

Abel Sierra, Barcelona.

 

trailrunner's picture
trailrunner

We can't get any of the flours you use here in the states..at least I don't think so. Your bread and crumb are amazing. You are a very talented baker. c

dabrownman's picture
dabrownman

So is this bread for fondue or bread that has fondue in it?  Well done and happy baking

Abelbreadgallery's picture
Abelbreadgallery

This loaf matches perfect with a swiss fondue! Have a nice day.

Darwin's picture
Darwin

Yum, very nice all around :)

Abelbreadgallery's picture
Abelbreadgallery

I invite you to check my blog. This is the way I made it:

http://breadgallery.wordpress.com/2014/03/24/hogaza-moitie-moitie-moitie-moitie-loaf/