Back again Vermont SD again alfanso style again
After my self imposed hiatus of three months away, I decided to kick off the "new baking season" with a run of the Hamelman Vermont SD, again using AP instead of bread flour and using a rye levain instead of white flour - thus the "alfanso style" moniker. Fortunately it looks as though I haven't lost a beat. Funny thing is that my final blog entry before I left in June was for the same bread.
I typically don't blog the same bread over again unless there is a change, improvement, a different shape or something I deem noteworthy to share. However, in this case, as this is the virgin run of the season, I figured that I'd reintroduce myself with these baguettes/long batards.
And although we both disappeared from the site at the same time, I didn't run away and elope with dabrownman. I just sure would like to know that he's okay, but he hasn't surfaced yet. A loss for all of us here at TFL.
400g x 3 long batards/baguettes