The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

The two-day loaf from Dan Lepard

ostwestwin's picture

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.

Three more pictures

Trishinomaha's picture

The photo looks like a cookbook or magazine photo!