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Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza

Pain de Campagne

Page 141

Cuisine: North American | Course Type: Breads

(1 review)


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7th January 2021


Another great loaf from this book. My only complaint, which has occurred with other recipes in this book, is that the levain recipe makes far more than needed for the loaves. I use the remainder for pizza dough but I would prefer a more accurate amount. This loaf has a very soft interior and nice crust (tho it does soften after a day). Flavor is excellent and very versatile.

(edited 8th January 2021) (0) comment (0) useful  

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