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1c5f5ec2 b027 42d6 9d00 0159f5bae642  2016 05 08 21 27 32
thirschfeld
thirschfeld

This weeks Sunday bread began with a biga that I let ferment overnight and a soaker made up of the rye and farro chops. It's the preferment that gives the crust it's deep color and complex flavors. I am a big fan of putting the dough into bannetons for the final rise. The pattern is always so beautiful. On top of all that I like to hear the crust crackling as the bread cools. #bread #baking #sundaybaking #thefoodlife

Wendy Evett
Wendy Evett
Lovely loaf!
Sarah
Sarah
Inspiring photo! How do you bake? Wood fired oven? Dutch oven?
thirschfeld
thirschfeld
Your everyday gas oven. I use to have an electric oven. Both make great bread. The key is high heat, a baking stone, and steam. The steam is created buy putting a small cast iron pan on the bottom of the oven and letting it heat. Add a splash of water at the beginning of the bake.