Submitted by ostwestwin on December 5, 2007 - 7:27am
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
|
del.icio.us
Twitter
Facebook
Google Buzz
StumbleUpon
Favorite
Beautiful!
The photo looks like a cookbook or magazine photo!
trish