This particular loaf, a sort of horiatiko psomi or Greek table bread, has been the best of the bunch. It could be just as easily described as an Italian bread with the addition of some dry milk in the mix or by substituting some milk for the water. Any way would be good just as long as you put out some extra virgin olive oil sprinkled with balsamic vinegar for dipping.
100 g starter at 100% hydration
240 g bread flour
45 g extra fine semolina flour
15 g white whole wheat flour
195 g water at 85F
1/2 Tbs or 7.5 ml olive oil
7 g kosher salt
Besides the juncos, the rest of the usual characters have returned to the bird seed buffet outside my window. That includes the goldfinches which have lost their coloring for the moment. The crows and hawks have moved back into town as well. Deer season has started in limited areas so travel at dawn and dusk will require more attention for a while as hunters move through the fields and woods.
Comments, humor, and questions are welcome.