Post #2631311

After a long break, and inspired by @stojg's recent pâte fermentée adventures, I have taking up regular baking again. Here's a snap of today's freshly baked pane casereccio (bread of the house) ... the crust was still crackling as I took this photo. I used a blend of mixed grain and strong white flour to bake this loaf, loosely based on a 'no knead' recipe from American baker Suzanne Dunaway. #bread #pane #baking #noknead