Whole wheat country bread
8 Oct
Here’s a recipe from Sullivan Street Bakery that I tried a while ago, while I had access to a dutch oven. I tried the same recipe again with a few changes:
*I used whole wheat flour instead of bread flour, mainly because it’s healthier. i was afraid that the texture would be too tough, but this was actually quite delicious.
*I recall thinking that this recipe needed more salt, so I added some more and it was perfect.
*Since I don’t have a dutch oven, I used a cast iron skillet to see if that would be a good substitution. To my delight, it turned out good!
