Thom Leonard's Country French Bread
I wasn't planning on posting today, nor on making a four pound loaf, but sometimes things happen. My two aims for the day were to make something from Maggie Glezer's book, which I recently purchased, and something with a fair amount of whole wheat. So I picked Thom Leonard's Country French Bread, without reading the whole way through. I noticed at the flour part that I was pouring a lot of flour into the bowl, but I figured that it would call for cutting into multiple loaves later in the day. By the time I got to that point I realized that I was making a miche in all but name. And this after I steadfastly avoided the miche craze of the winter. This is a lot o' bread. Oh my.