Since i've started of making sourdough breads 6 months ago, this is the first time i got a bread nearly the same bread we easily find in my birthtown São Paulo - Brasil, and i'm very proud and happy by tasting my birthtown taste!
There, we call it "pão italiano", It is a 60% hyd. Bread and the shape i learned in this video
http://jornaldagazeta.tvgazeta.com.br/index.php?option=com_videoflow&tas...
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Lovely looking loaf. :)