Sarah Varnum is a lifelong gardener, a faithful grandmother, and an emissary of good things - qualities that are beautifully displayed in a bowl of her laborious and original recipe gumbo. Whenever she asks anything of her family, their response is always the same.
A favorite technique adapted from Ken Forkish's book - a plain white boule whose bulk weight is made up of 80% pre-ferment. It's not as time-consuming to make as a fully-levained dough, but it produces similar results with less effort.
There's not much to say about this bread. I wanted a better BLT and a better hamburger. That's it. No anecdotal small-question deep-answer bullshit on flexibility or struggle. It's just really, really good bread.