I gave my first test to a batch of acorn bread, shared recently here by Barbara. Having ordered the acorn flour online, it arrived early afternoon. Using a vigorous levain, I started my first bake with it a few hours later, then baked late that night. The results were great, especially the strength and wobbly dough that came out into a crisp crust and beautifully gelatinous soft crumb. Here it is!
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