This is one of those recipes.
When I was kneading the dough, the texture was so silky and bouncy that I just knew it was going to be most fine. I was so confident about this that I made another batch while the first was rising!
The recipe comes from Dan Lepard’s The Handmade Loaf – I amended it slightly to use yoghurt and water instead of the specified whey, and the resultant loaves were tangy and delicious as a result.
The dough is made with an interesting mix of flours – Italian 00, maize flour and bakers (bread) flour. The crumb is quite tight and chewy – a young friend pointed out that this would be the perfect bread to have with a cheese fondue, and I think she might be right!
