I’m back on my schedule of baking bread every week.
So I have a very happy husband.
Moe hasn’t had to eat “bought” bread since the beginning of April.
I knead up a double (eight cup) or triple (12 cup) batch of dough
at the beginning of the week and then
bake three or four loaves at a time over the next three days.
Each batch is started with an overnight “Biga” which adds another 2 cups of dough to the mix.
This weeks batch I subbed in two cups of semolina flour.
Use this Recipe as a guide