When there's enough time, or the schedule matches up well enough over a day or so the _Bread Alone_ (Daniel Leader) recipe for Pan-au-Levain seems to work well.. But it's hard to find a day or so like that every week and it seems a same to waste the half of the "chef" (seed for the Levain which is the seed for the bread that just needs more flour and water and some salt once you got the Levain..) .. Once a week have the "chef" has to be taken out of the container and replaced with new flour and (de-chlorinated) water, new food for the microbes!! For now I'm experimenting with using the chef for a Levain that can replace the east in the No Knead Bread (Jim Lahey) recipe.. But after a nice hand-made pizza at the community cafe over the weekend I'm wondering about some simple pizza doughs, just the chef with more flour and some salt.. Something will work out eventually I just have to get 10 or so kilos of local bread 強力粉 flour and some Kyushu whole-gran 全粒粉 flour and notice what works while having a good time with it...
#HomeBaking #パンオルバン #PanAuLevain #TheChefForBread #BreadLevainChef ..