This recipe comes from Flour, Water, Salt, Yeast: The Fundamentals of Artisan Bread and Pizza by Ken Forkish. He has worked with Chad Robertson of Tartine Bread, and the techniques he shares have many similarities to those of Chad’s. It’s 8:09 AM and I have not yet tried this bread, but here is a detail I like: Ken does not slash the bread before baking. Instead, he proofs the bread seam side down, so that when it is put into the oven, the seam is up and that is where the steam escapes. It’s organic. Â I like it.
   
Ideally, I would like to get so that I don’t require weighing of ingredients to make the bread. I mean, what did people do before they could buy lames, banneton willow baskets, digital scales and oven mitts from Amazon?
Oh! Almost forgot. Here is a pic of the crumb.
Time for breakfast. Yep.