February 15, 2023
I made a couple of amazing loafs yesterdy inspired by Maurizio Leo's Dark Chocolate-Cherry Sourdough Bread recipie (inspired, because I was too lazy to follow his instructions).
It's mostly whole wheat, I've already forgotten what hydration was (maybe about 85%?), and mostly Cairnspring Mills flour. I say mostly, because I dumped a whole bunch of leftover flours together and … tada! Bread.
I'm already planning on my next bake with dark chocolate chips + cherries. It was sooo good.