loaf-april-14 I think I've been getting better at making bread. It's all about the fermentations. I've realized that the texture of really good bread is all about having the yeast eat away and transform the chemical structure of the grain. These loaves were fermented in stages over three days. It's not a sourdough at all, on the contrary it tastes sweet and nutty. The process involves leaving some dough behind for the next days production, so I'll keep making this bread for a little bit. Next batch I might make baguettes.