Summer loaf-in

Summer loaf-in

Submitted by gastromonica on June 30, 2015 – 12:37pm.

Our new house is normally on the chillier side (~64F) and I am still learning what this means for my wild yeast breads, which seem more sluggish now than in our sunnier former digs. 

Happily, this week’s forecast is warm with a chance of oven spring! 

30% freshly milled whole wheat, 70% white, 85% hydration. Made with a levain, Chad Robertson-style. 

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