It's been a long time since I have posted on bread, and I thought that this bread was so spectacular, it was just time to talk about it a little bit.
This recipe was developed by one of my old sous, Chris Teixieira, a few years ago. He definitely has a way with bread. Recently we started using this recipe again and we have resurrected it for good, thanks to my head baker, Justen Nickel, bread-head number one at the cafe.
It has a very distinct wheaty - cerealy aroma with just enough sour to give it great character but not overwhelm it. The crust is firm yet brittle, and the crumb has an irregular structure that is only irregular in its regularity. It's hard to explain a proper crumb, but this one has it.