A Single Loaf
I love bread, making it and eating it. I can't say I've ever really mastered the art, but I think the bread we serve in the restaurant is pretty damn awesome. A good part of a month was spent testing and reworking the recipe to make it just right. I admittedly have no patience for the feeding and maintenance of a starter, so I chose to just always keep back a portion of yesterday's dough and incorporate it into today's. Six months down the line, the bread has taken on a pleasantly sour complexity. Crusty with a moist, chewy interior makes it the perfect carrier for our three homemade butters; not to mention the perfect start to a fab meal!!