25. Februar 2014

Making bread

al Vèdel

I was missing "real" bread this week so I made some in the flat I am sharing with a colleague who works in the cantina

40% lievito madre, Manitoba flour, water and honey. I didn’t have any malt so I used it as a substitute. I also used bottled water since the water is so hard here.

A very nice 18 hr rise

And the result!

Some satisfied colleagues in the cantina

The loaf sprung quite well.