Since yesterday was my day off, and the weather was a crisp 30 degrees outside, it seemed the perfect time to do some baking. I used a recipe that I tried the first time last year with great success. Unfortunately, I wasn’t able to use a pate fermentee this time, so resolved to let the loaf sit longer in its fermentation to balance out.
The result was very different from previous breads I’ve made. The crumb was very moist and tight, more like sandwich bread. It was also a bit lacking in flavor at first slice. After letting it sit overnight, it was still very soft, but had gained some flavor. The crust was great, though: crisp, sour, and complex.
Can’t seem to get pictures to work, so sorry about that. I’ll try to post them later.