Holy Cow! It worked!
This bread is in the arms of the woman on the front of Peter Reinhart’s The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread
Day 1: Begin seed culture with flour and water.
Day 2: Add flour and water to seed culture
Day 3: Discard half the seed culture and add flour and water.
Day 4: Discard half and add flour and water.
Day 5: Make the barm by using a cup of seed culture, flour and water.
Day 6: Make the firm starter using a cup of barm, flour and water.
Day 7: Make final dough using the firm starter, flour, water, and salt.
15 minutes of kneading.
4 hours of fermentation (unless your room is cold, like mine, in which case, more like 6).
Proof for 2-3 hours (unless, again, a cold room).
Bake about 65 minutes, with steam and baking stone.
Holy Cow, this is good bread.
And it’s big enough for our knife.
Oh. About that. I made some teeny cakes at Christmas. Farmergirl was laughing (almost fell off her stool) about how the bread knife was overkill for the cake.
Okay. She has a point.
So now we have a loaf of bread, worthy of that knife.
I also have more barm in the fridge, so the next loaf should only take about . . . two days.