Sunday Lunch — Trevor’s Bread with Prosciutto and Cheese, Mango with Lime, and a Glass of Rueda

I recently tried a different version of Tartine-Style Country Bread, and today’s lunch featured it well. For those interested, here is the article by Trevor J. Wilson on the technique:

Fried bread with Prosciutto and Havarti, side order of sliced mango, sea salt and lime juice
Rueda, Verdejo grapes

This bread is light and crisp, very flavorful. My regular breads have plenty of whole wheat, whereas this one has only Spelt and Rye in a 2:1 ratio for whole grains (36%), and is a very wet dough, which can be difficult to handle. Fortunately, Trevor’s videos make it manageable.

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