Still Getting Better

Even though I've been happy with the Sullivan Street bread recipe from the beginning, I am finding that my loaves keep getting better.

Pictured above is my latest. The dough remained in the refrigerator for about seven days. When I shaped the loaf, the dough smelled more like beer than bread.

When I baked it though, it became wonderfully aromatic, light, spongy and delicious bread. Perfect for dippng in balsamic vinegar and oil.
Equally so it was divine this morning, toasted, with butter and honey.