Juno's Bread

Juno's bread is made from a wild starter, using an ancient practice of naturally leavening locally milled flour, water and salt through a long process of fermentation. Every morning I inspect the leaven and mix a highly hydrated dough. Weather and intuition dictate the length of the bulk fermentation and bench rise through a series of turns. The final shaping and a long cool overnight proof result in a rustic loaf speckled with wheat and complex flavors from three simple ingredients.