This is signature loaf of my friend Sara at her bakery Pizca Good Bakes in Sitges, Spain. Using her as inspiration, I baked three loaves using whole grain flour and various hydrated levain mixes, and ended up giving them away as gifts, so no photos of the crumb. But I love the look of these breads, a bit explosive no? The final one below as baked with my newly milled grains. Thank you, Sara.
Amy Hedyatpour repost#
I first came to know Amy Hedyatpour through baker Brad Preznant. That was over 20 years ago. Also known as Amy Glaze,...
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