Pain a l'ancienne : the dough was kinda too wet to shape in a decent baguette style, so I made it more like a ciabatta style bread. I did not use 100% white flour though, I added some whole wheat. I do like just plain white bread, but I love some bite/crunch in it, so that is the reason why I altered the recipe. Also, it is way better for your health.
No large holes in the crumb here. I still need to manage to get a decent crumb with these flat breads, but the whole wheat might also be the reason why there are no large holes in the crumb. I do like the taste though, overnight retarding is always beneficial to the flavor.
I ate waaaaaaaaaayyyyyyy too much of it today. I ate one loaf myself... I know, too much, but so delicious!
Hope you'll enjoy the pic, I am off working out now, that is the downside of eating too much, need to burn all those calories right now!
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