It’s always a pleasure to make acquaintances from far away, especially with like-minded bakers and chefs. Even more when they share my love of sourdough. Checking out bakers with whom to connect, recently, I found Spanish panadero, Javier Marca. Trained and...
My aim for a long while has been to make a Filone, sort of like this version from Jim Lahey. Slightly bruciato or burnt, as he describes it, his features a spectacularly gelatinized crumb and wheaty tastiness. I still don’t know whether the breads should have a...
The breads above were found on a formula via MC. It's an 85×3 bread, some high extraction flour, and three pre-ferments, biga, poolish and levain. All to say it took lots of math. Well I crunched numbers and avoided any commercial yeast and…. Truth be...
This should answer your question MC, it’s got some holyness! As for flavor, subtle and wheaty! Perfect with cheeses, like stilton studded with fruit, or a beer cheese from Wisconson.
