June 30, 2015 - 12:37pm
Summer loaf-in
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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I don't even get to 64 F in the summer! You must lie in very cold climes instead of the AZ desert :-) Being cold for longer should make for some very fine bread indeed nice and sour. Yours looks great on the outside. Well done and
Happy baking
Thanks! :)
That is a beauty!