Search inside this book

No other editions

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

Double-Fed Sweet Levain Bread

Page 182

Cuisine: North American | Course Type: Breads

(1 review)


Single Review Display

12th July 2021


Another great bread! I chose this loaf because I had fed my starter, then decided to bake that morning, so I fed again as directed and proceeded with the recipe. Admittedly this is not exactly what the recipe calls for but I was prepared to bake and the schedule fit. This produced a light crumb with a delicate, crispy crust. The flavor was lovely but not overly sour. I will def be making this one again. As with many recipes in this book, I always end up with a lot of extra levain.... next time I may make half the levain even if making the whole recipe (2 loaves).

(edited 12th July 2021) (0) comment (0) useful  

Login or register to add your own review of this recipe.