“Truccione Saré” is the name of a dark baked sourdough sold at New York City’s Sullivan Street Bakery. With its mahogany crust,it is crumb riddled with aveolage and with lovely scoring. I tasted it. I looked at it.

I liked it. And then I tried to create it from the bakery’s webiste flour description of “60/40%,white and whole wheat,” my goal to reach what James Lahey coined the “sweet spot.”

Here is what I got on my first try. Dry, underproofed, under-hydrated bird feed. Oh, well, it’s winter!

–

Not giving up, I played with the percents, adding more water and a well fed levain. This time I got something slightly sweeter. Next time I’ll give it over-night fermentation, which I think is what they do at the bakery, judging from the blisters in the dough.

Still, the slash was off, I couldn’t get the distinct double grigne, but the flavor was there and the crumb was pretty amazing.

My third attempt I used half white bread flour from “Farmer Ground”, local from upstate New York. Which got a similar crumb, and an almost sweeter profile. The dough was left overnight to ferment for final proof and it worked nicely!

Just need to get the double grigne and I think I’m there, maybe even more water, Eli?