one thing leads to another. i baked bread, and when sliced, it turned into a heart. so let me associate this with ROSE’S heavenly CAKES: Torta de las Tres Leches (page 211), hector’s heart take:
this is a 50% hydration version, adapted from the Basic Sourdough Bread on The Bread Bible. basically it is 420 gr flour, 210 gr water, 100 gr stiff starter, and 10 gr salt. Luca and I have been developing this “new recipe.”
my take has only one rise (about 18 hours), then a punch down and final rise (about 3 hours) which takes place with a special “upside down glass bowl technique” to keep the loaf as round and tall as possible , will write more soon, or answer questions later.
i love the crust, the color, and the blistering. note that this pictured bread is a 3 lb bread, aprox 15 inches diameter, the best way to know if it cooked all the way is reading the internal temperature, of course by my instant read thermapen! and equally important, my oven temperature is verified with my trusted oven dial thermometer:
servido pero no convido!