It was the first bread we made that did not utilize any whole grain flour. We use a cream — colored, unbleached winter wheat flour and let the magic of fermentation do its best. This bread is called pain au levain in France but in our neighborhood, circa 1980, no one knew what that was. We simply called it French Bread. It has the natural sweetness of the wheat with a hint of something acidic on the after taste. A supple crumb with a pleasing irregular structure of cells and holes.
Organic unbleached wheat flour, water, sea salt.
Round (unsliced or sliced)