April 17, 2014 - 3:25am
Tritordeum loaf, no knead system.
Testing tritordeum flour with my teacher Josep Pascual. No knead system. Stonground tritordeum in sourdough + regular tritordeum flour.
Preparing our next Intensive Program in New Artisan Bakery in Barcelona, now in May.
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Beautiful loaves.
Love the patterns!
Tritordeum... a mixture of barley and hard wheat... interesting. Sounds tasty!
http://www.youtube.com/watch?v=Rv1vnFMxMNQ
and yummy looking.