After three weeks of travel, I returned home to an empty fridge and no bread. Time for the lazy baker to bake! I opted to try the Maiorca flour, again. This time, I yeasted it, as my sourdough needed a refresh before using. I used a simple cold-water-and-salt-autolyse. I also went for a short bulk and final fermentation. It made for a good tasting loaf even with commercial yeast. Here are some shots of crumb and crust.