This loaf looks and tastes like the level of quality we’ve been searching for in our quest to make the perfect bread at home.
It is made using the “French Country Loaf” recipe in the “Bread Matters” book by Andrew Whitley. We used a wheat leaven we had been given by Andrew that had been refreshed over the last week or two from production sourdoughs using the same leaven, but also with a rye starter from our Cromarty cobs. Consequently, this loaf has a slightly more sour taste to it than you’d expect. The crust is hard, but chewy and the crumb has lots of holes throughout and has the consistency we like.
We also used cold fermentation in making this loaf where the dough was put into the fridge overnight. We’ve tried this a couple of times before and have been pleased with the results.
This picture was taken soon after it had cooled from the oven and we had devoured some slices with our homemade strawberry and plum “autumn” jelly. Yum!
