November 26, 2018 - 8:59am
A simple sourdough boule
A simple sourdough boule, 65% hydration, 20% liquid levain. I used 100% buratto flour from Mulino Marino and there was no cold fermentation. I figure I've been making some version or other of this loaf now for over 25 years. I guess that means I'm getting old. Hopefully I'm getting better. That's the thing with bread, there is always another loaf and it always has something to teach you. Funny how the simplest things are the most elusive. Happy Monday everyone....
Your post put a smile on my face, partly from the photos, but primarily from your words. Thanks for posting.
It looks scrumptious! And you are only as old as you feel! ?
Really nice! I like the simple but beautiful type of loaf... this is one!
Very Nice. And I wouldn't expect anything less from a Grant. I envy your 25 years of experience and admire the evidence of the knowledge it has imparted to you. As regards 'getting old' - a careful consideration of the alternative offers significant consolation. Stand Fast Craig Elachie! Best wishes from another Grant a long way away.
Well thank you M. Grant:) and best wishes to you too....