Yesterday we started the Levain project.  We set the dough around lunch time. This morning Manfred and I met up early. At 2.30 (AM!!!) it was time to start. We added more flour and water and then the dough had to go back to its resting position. After about 1-2 hours we added the rest ingredients. I added some extra salt as always. It is not hard to be rebellious in the bakery business. But Manfred said it tasted right. All good.

We let the dough get back into the oiled plastic box. I would have used olive oil since I prefer the taste. Now the trick is to get the maximum amount of bubbles into the dough. One of my criteria for a good white bread is the hole. I want holes holes and holes.  And no hole should look like the next one. You will get them if you fold the dough every 20 min. Pretty much all went like I do it at home but it was nice to be able to ask someone to be sure that you are thinking right.

The end result was less sour then the bread I make at home. I guess it is just a matter of taste and what you like to serve with it. But the crust was just stunning. This is a white bread that will stay fresh for more then a day!

Tonight I will take the train back to Sthlm to spend some time with the ladies from Kungsholmen. Hopefully I will also be able to pick up some clothes from Fifth Avenue Shoe repairs new collection. In Berlin you can find them at extrafine and another store in Oderbergerstrasse.

On thursday I will see the world through my fashion glasses again (as if I could ever have a day without them :)

I will be going to Zürich!