Norwich Sourdough
SusanFNP's "Norwich Sourdough" is her adaptation of Hamelman's Vermont Sourdough from his book, "Bread." The recipe can be found on Wildyeastblog.com, Susan's wonderful baking blog, under "My New Favorite Sourdough." [1].
I followed Susan's recipe with the following differences: 1) I used Guisto's Baker's Choice and Guisto's whole rye flours, 2) I baked three 500 gms loaves and froze the remaining dough in two pieces for future pizzas, 3) I cold retarded the loaves overnight, and 4) I baked the boule at 440F, 20 degrees cooler than the bâtards, to see how I liked this bread with a lighter-colored crust.
We had a few slices of the just-cooled bread with a salad for lunch. It was delicious - moderately sour with a crunchy crust and chewy crumb.
Something for blister lovers: The crust of the boule
And for the crumb-obsessed:
David