Back to Basics
For high hydration levains, I've exclusivly used a 125% hydration rye levain for more than a year now, but wanted to return to from whence it came. This is another Vermont SD, retuning to Mr. Hamelman's 125% hydration AP flour levain formula. It is just a lovely Pain au Levain bread. Thin crisp crust and open sweet and "sparkling" crumb.
I usually avoid reposting past breads except when something has changed. I've been mostly quiet here for a while now, and when I bake I generally stick to the tried and true. But I thought I'd post these just for the heck of it.
3 x 360g, 1 x 410g baguettes/long batards