Thank you for the Levain help – my first levain bread!
Hi Everyone, thank you for the help with developing a levain in other posts this past week. It’s hard not having a reference point to know if it’s all turning out properly.
But today, after starting the levain from scratch only on Tuesday using Forkish’s FWSY method (i now know too early and way too wasteful of flour – lessons learned), I made Pain du Campagne.. Arguably my best bread yet.
The crust has probably a bit more chewy than I was expecting, but he says it will be in the book. I guess this is normal of this bread. The rise was much higher than I thought it would be – or was worried it would be. The crumb visually was (I think) perfect, and the flavour was very mildly sour but very delicate. My family and I agreed it is probably the best bread I’ve made so far.
Thanks again for the help!