Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
Double-Fed Sweet Levain Bread
Page 182
Cuisine: North American | Course Type: Breads
(1 review)
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Another great bread! I chose this loaf because I had fed my starter, then decided to bake that morning, so I fed again as directed and proceeded with the recipe. Admittedly this is not exactly what the recipe calls for but I was prepared to bake and the schedule fit. This produced a light crumb with a delicate, crispy crust. The flavor was lovely but not overly sour. I will def be making this one again. As with many recipes in this book, I always end up with a lot of extra levain.... next time I may make half the levain even if making the whole recipe (2 loaves).
(edited 12th July 2021) (0) comment (0) useful
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