I’ve made this recipe several times and have incorporated others suggestions to be successful. After a few tries, this became one of the best breads I make with a wonderful crust and crumb. I use my starter instead of a levain, for the flour mixture I use 233 grams of bread flour and 467 grams of all-purpose flour. The autolyse stage takes 2 hours and I use the folding technique described by Cook’s Illustrated for french baguettes which is eight folds every 30 minutes. I do this for 2.5 hours. To prevent sticking, I use proofing baskets with cotton covers and coat them in rice flour. I found that wheat flour sticks too much. Finally, I use parchment paper rounds on the bottom of my cloche to prevent sticking there as well. The loaves come out beautifully with no sticking. Enjoy!

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1 envelope yeast
1 teaspoon sugar
1/4 cup warm water
pinch of ginger (helps activate the yeast)
2 cups warm buttermilk
1/3 cup honey
1/4 cup butter, melted and cooled so that it is warm to the touch but not hot.
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