David’s Bread from March 31, 2019
I’ve been drooling over the beautiful breads that David has been producing with extended retardation and his description of “severely yummy” was very enticing. So I stayed true to his recipe and method aside from using strong bakers unbleached flour for all the white flour and adding 30 g of yogurt to tenderize the crust. The whole grain flours were freshly milled and I used Selkirk wheat berries for the whole-wheat. I did not sift out the bran as per my usual practice. The first batch was retarded 17 hours and the second batch a bit more than 18 hours. Here is the link to David’s recipe: http://www.thefreshloaf.com/node/59782/todays-bake-3312019#comment-435200
The loaves are super light and had really good oven spring. I can’t wait to see the crumb and taste it.