Up close it looks like an other-world encounter. The pitting mirrors the impact craters on some distant moon. The reality is much more delicious. This is the dough for a terrific and easy French style bread that my chef-friend James Sly developed. The key steps are getting great bread flour and allowing plenty of time for the fermentation to develop the flavors from the flour. I am happy to share the recipe. It's out of this world.
Chef Michael Hutchings
