Piedmont loaf [Lionel Vatinet, La Farm Bakery] from Southern Ground: Reclaiming Flavor Through Stone-Milled Flour (page 116) by Jennifer Lapidus

  • bread starter
  • whole wheat bread flour
  • Show all ingredients...

  • EYB Comments

    Leaven must stand 8-10 hours or overnight, and dough must rise 7-9 hours.

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Notes about this recipe

  • Eat Your Books

    Leaven must stand 8-10 hours or overnight, and dough must rise 7-9 hours.

  • robin_gemtnj on April 26, 2026

    This was a great sandwich loaf

  • HalfSmoke on April 01, 2026

    Made this with Deep Roots Milling stone milled flours, roughly equivalent to Carolina Ground, but from Virginia. Great, soft whole wheat loaf. Bulk fermentation time can be shortened by using a proofing box at 78-80F.

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