SPECIAL ORDER: Laurel St. Levain

For pick-up Saturday 9/19

A classic naturally leavened French table bread inspired by the Pain au Levain formulas developed by both Jeffrey Hamelman and Daniel Leader.

There’s no tricks up our sleeves with this one, it’s just straight good bread. For the nerds: we leaven this bread with a whole grain mixture of heirloom wheat and rye, which we allow to ferment for longer than we typically do (giving the bread a tangier and more complex flavor profile), with about 40% sifted flour from lovely winter wheat.