The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

The two-day loaf from Dan Lepard

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ostwestwin's picture
ostwestwin

The two-day loaf from Dan Lepard

I just tried Dan Lepard's Two-Day-Loaf

An easy to follow recipe, I used spelt flour Type 630 for the ferment. Although the dough was really soft and couldn't be shaped into a boule, it holded the form surprisingly good.

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Trishinomaha's picture
Trishinomaha

The photo looks like a cookbook or magazine photo!

trish