PAN RUSTICO (COUNTRY BREAD)

Bread baking. It seems to be a thing for a lot of people during this world-wide pandemic. It started out innocently enough and has now become a full-fledge hobby. I picked up Artison Bryan Ford's new book at the library and have begun baking my way through it. This weekend I attempted the very first recipe, Pan Rustico (Country Bread).

Typically I use my kitchen aid to mix, but given the detailed instructions, I decided to try my hand (literally) at his expertise.

I've always dumped my sourdough started straight into my dough. Bryan has us build a levain first and then mix the final dough. This was an extremely wet dough so I had major doubts about how it'd come out.

Doubts were unfounded...