Baking bread has become a new obsession for me these days. It's kind of therapeutic. I finally made a serious attempt at baking actual bread (not the low-carb version that I was experimenting with recently).
I have been following two books mainly, Flour Water Salt Yeast (FWSY) by Ken Forkish, and Tartine Bread by Chad Robertson.
The following bread is from a recipe presented in FWSY. It is an 80% biga. I encountered several difficulties while baking it, but I am surprised and proud of the end result. It smells and tastes delicious!!
03 June 2018
