Forming the Loaves by David Sheehan

About two years ago I started baking bread from scratch, starting with recipes from Ken Forkish’s book, Flour Water Salt Yeast. Over the past few months, I’ve been mainly baking levain based breads often with an earthier mix of sprouted spelt and rye flours mixed in. As I pulled a loaf out of the oven this morning, I realized that a great first post on my new webpage should be related to bread.

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