The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Moitié-moitié loaf

March 23, 2014 - 12:01pm
Abelbreadgallery's picture
Abelbreadgallery

Moitié-moitié loaf

Moitié-moitié loaf, with french flours. 50% T80 organic stoneground wheat flour, 50% T65. 70% sourdough, zero acidity.

Abel Sierra, Barcelona.

 

Share
  • Facebook logo
  • Twitter logo
trailrunner's picture
trailrunner
Mar 23 2014 - 12:53pm

We can't get any of the flours you use here in the states..at least I don't think so. Your bread and crumb are amazing. You are a very talented baker. c

dabrownman's picture
dabrownman
Mar 23 2014 - 2:54pm

So is this bread for fondue or bread that has fondue in it?  Well done and happy baking

Abelbreadgallery's picture
Abelbreadgallery
Mar 23 2014 - 3:59pm

This loaf matches perfect with a swiss fondue! Have a nice day.

Darwin's picture
Darwin
Mar 23 2014 - 9:09pm

Yum, very nice all around :)

Abelbreadgallery's picture
Abelbreadgallery
Mar 24 2014 - 4:14am

I invite you to check my blog. This is the way I made it:

http://breadgallery.wordpress.com/2014/03/24/hogaza-moitie-moitie-moitie-moitie-loaf/