My first levain sourdough loaf. It’s the hybrid Pan de Campagne from from Ken Forkish’s book Flour Water Salt Yeast.
I started fermenting the sourdough culture on June 20th.
I mixed the first dough on June 25th.
That dough went into the oven in the morning of June 26th.
There was a tang of sourness, but it was light and airy. A great sandwich bread.
The next batch is coming tomorrow.