Country bread, Eib-style
From
Evolutions in Bread
Cookbook
Page 189
Cuisine: North American
Course: Breads
Reviews
1 reviews,
average rating 5.0 / 5
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Difficulty:
Moderate
This is one of the book’s Dutch oven levain recipes (no commercial yeast) and produces a delicious bread with an open crumb. The down side is that it produces a lot of discard. Each step is well described I think would be achievable for someone new to sourdough. I did find the dough a bit too loose so added a bit less liquid. I used all the discard making pancakes, corn bread, etc from other books. The bread was one of the best I’ve ever made at home.