250 grams leaven from above 800 grams bread flour 200 grams whole
wheat flour 1 1/2 cups
red quinoa, soaked overnight 20 grams salt 750 grams water (at 85 degrees), plus another 50 grams for
after autolyse Rice flour (or bread flour) for dusting
After a long, strange cab ride in which the driver corrects our pronunciation of «Tabor» (it's supposed to rhyme with «saber»), we end up at Tissa Stein's bakery, where grains like
Red Fife
wheat, spelt, and hard white spring
wheat are milled on site then transformed into flavorful, crusty breads.