There’s one new bread to complement the seven Ferment staples for this month’s Bread CSA, the liquid-levain based “Dinkel Ruchbrot.” This bread adapts the two-stage dough-building process of last month’s “Poilânesque” with the flour mix for a rustic Swiss Spelt loaf (“Dinkel” is German for “spelt”). The baking schedule for March is as follows:
M Mar 8 Kamut (60%)
F Mar 12 DinkelRuchbrot
M Mar 15 Seeded Wheat
F Mar 19 Olive Bread
M Mar 22 Pain Complet
F Mar 26 Double-Fermented Cracked Rye
M Mar 29 Polenta Bread
F Apr 02 Bâtard 707
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