Bread made with wild yeast initially captured in July 2007, following a recipe in Piano Piano Pieno by Susan McKenna Grant. As the cooler weather set in, I was once again having difficulty getting the dough AND the shaped bread to rise: cold kitchen = SLOW rise So I added a tiny bit of commercial yeast to the wild starter, water, all-purpose & whole wheat flours, and salt) . The dough still took forever to rise but here is the lovely result.
I used scissors to make the design.
I should have taken a photo of the bread just before it went into the oven. It was easily half the height. Talk about oven spring!
The crumb was nicely chewy and the flavour had a slight sour tone but a lovely nutty flavour. Even though the crust was quite dark, there was not even a hint of burnt aroma or taste.
Closer view of crumb
Even closer view of crumb
