Over the course of the past year, I’ve been experimenting with variations of sourdough bread — sometimes intentionally, other times by accident. The results yesterday confirmed the bread I want to make most often. Here’s the recipe:

• 850 gm. Breadtopia white bread flour
• 100 gm. Castelvetrano whole wheat flour
• 50 gm. freshly milled rye flour
• 200 gm. Levain (50 g. mature starter, 80 gm. 50/50 white and whole wheat flour, 80 gm. water)
• 750 gm. water (700 with flour in autolyse, 50 for dissolving salt)
• 21 gm Kosher salt

Follow instructions for Tartine bread by Regular Chef

It makes 2 or 3 loaves, depending on how you divide the dough. This batch made two boules and a batard.

Top with hummus, peanut butter, sheep milk cheese, prosciutto, or almost anything else, and you have breakfast, lunch, snack or supper. Buon appetito!