Back to the drawing board with my recent explorations of  pane comune, I went with my more hydrated stock levain of one hundred percent hydration. I then upped my previous calculations on my trusty BreadStorm® and went to 70 percent hydration.

This time I slashed a double grigne instead of going the rustic route. When we cut into it for Thanksgiving – to be eaten with buttery gravalax – I found a more open and moist crumb. It tasted amazing. You know it’s good when your mother tells you, not just once but twice. Yes!!!