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maurizio
The Perfect Loaf
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Today’s lunch: red lentil hummus with scallions/Aleppo/evoo, my fresh rye/spelt/wheat sourdough toast, and avocado. Recipe from @cannellevanille new book, which is beautifully shot, written, and styled. And the hummus is mighty good 👌🏼 2K 16
The outside and inside of a couple of the loaves baked yesterday: rye/spelt/whole wheat. Such a deep, wonderful flavor. Might have been able to push the water a bit higher, but happy with the fermentation in these. #baking #bread #sourdough 2K 63
From easy score to oven to cooling. Baked my spelt/rye/whole wheat recipe (at my website in profile) this morning as the light just came in through the windows and the chill creeped into the room—even the glowing oven couldn’t contest. #baking #bread #sourdough #morningroutine #theperfectloaf 3K 115
Playing with an off-shoot of my lievito madre: kept this 200g madre, 200g flour, 100g water in the fridge for a little over two weeks bound tight (the Italian method for maintaining a sourdough starter, particularly when used for panettone). Over this time, it formed a solid layer on the outside with soft interior — obviously left far too long between refreshments. Smelled like sharp vinegar. Chances are it would come back after several days of timely refreshments, but there’s no need for me since this was a bit of a fun test. I did this method for a week last month and it worked just fine, I’d likely not go too much more than this without the expectation of a long cycle to bring it back to “life.” #testing #sourdough #baking #panettone #fermentation #lievitomadre 1K 58
Frothy and ready to go. #sourdough #starter #bread #baking #ritual 3K 57
The magic of rising bread strictly confined to a covered tin. Golden pain de mie from my website, always a hit with the kiddos (and me, to be honest). Perhaps the best bread for butter and jelly, perhaps. #sourdough #baking #bread #theperfectloaf 3K 59

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