Just pulled this sourdough out of the oven. Ivory wheat mostly, a bit of rye, 36 hour proof. I like a lot of color Happy Sunday everyone.
Beautiful. I am not a baker, but love (and demand) good bread wherever I go. Here in Lisbon, the typical bakeries are decent, but too "white" for my taste. Luckily there are a small number of excellent, independent bakeries, and I am able to get darker wholegrain and sourdough breads. I have been eating quite a bit of spelt sourdough recently.
That looks great I've been on and off work courses the last half of 2016, but there's light at the end of the tunnel now, so I'll revive my old sourdough tonight. I usually bake rye bread (Danish speciality for open top sandwiches. Very healthy, but an acquired taste I've learned) and wheat bread baked with roughly 50% "Ølandshvede", which is an old Swedish type of wheat/spelt. It has an unbelievably delicious crumb and smell. Doesn't rise as much as high-protein bread types, but the taste and texture is... Addictive. I'd say that my bread is about 99% organic.
I'm acquainted with olandshvelde after a trip to Copenhagen two years ago, A legendary place to dine (we feasted). The highlight for us was the smorrebrod, we still talk about it regularly.
