Call me Dr. Frankenstein of bakers, disassembling and then reassembling bread formulas, a percent here, a percentage there. Beauty or monsters, you never know. Take this recent loaf.  Considering James Lahey’s Sullivan Street version of pane di comune, a beautiful brown bread, my imagination started to roam. Specifically, it led me to this alternative on YouTube, which turned out to be lacking in water and produced a parched sourdough loaf.

Adding water (doppio impasto) to the dough, I dripped it in until the dought felt moist and supple. The first batch was fermented with a firm pasta madre (sourdough) hydration of 50%.

This was a nice crusty, and tasty loaf with a deep flavors of wheat from home milled flour, organic white and high extraction from Trumansburg.