Close to Perfect


I had a feeling this loaf was going to be good. Relaxation is the main ingredient for making bread. After mixing flour from Skagit grown wheat with water and salt, I let the dough relax for twelve hours, folding it a few times as the wheat flour relaxed. After adding my levain, I let it relax another twelve hours, again folding it a few times to see how the dough was rising.

There’s not a lot to making good bread. Most of the time the dough is just relaxing, and I am off doing my own thing. After relaxing for so long, the dough pretty much shapes itself. There is no need to knead, no need to fuss. When it feels like a soft, baby’s butt, the dough is ready to bake. A light coating of olive oil once it comes out of the oven keeps the crust soft enough to cut easily, and yet still crisp and flaky.

I baked a close to perfect loaf of bread today. Our cat, Rusty, had a close to perfect nap.


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