I've made this bread several times and love it, baking on a stone with steam instead of in a covered baker. I especially love Martin's proportions and the flexibility of using different flours and incorporating add-ins. My question/comment is less about this recipe than about the technique. I'd like to try the method of the two long proofs, second in fridge, on other bread recipes, for example your malted wheat sourdough beer bread or other breads. Any general advice for adapting any existing recipe so as not to be a bread hostage?

• Reply