I did make this recipe with the preferment and it was definately worth the extra time. This bread is a wonderful accompaniment for your favourite hearty soup or stew. I froze one loaf for next weekend to enjoy it with sour cream and chive scrambled eggs. Don't be afraid of how wet the dough is and definately don't skip one of the rises. This bread is very much worth the time.
Leek and Walnut Bread
AmyRoss Posted: 01/18/10
ClintsCook Posted: 04/10/09
Easy to make, and easy to mofify (I sub oregano for any herb on hand - dry or fresh). I make biga 3 days ahead of time and sub dark ale for water. Adds extra to the sourdough type flavor/texture. Do not over spritz oven or crust will trap too much liquid making a soggy loaf. I use this for everyday bread as I use organic, non-enriched flours.