La Flute Gana

Voila, my first recipe from Local Bread. It involves commercial yeast and a little bit of corn flour, plus a long refrigeration of the proofed dough, called "retarding." If only someone had asked me what I was doing yesterday I could have answered, "retarding the flutes!" In any case, they are terrific. Very delicious, with a crust so deep and strong and crisp-yet-chewy that my jaw ached as I finished my first bites. True, they are oddly shaped; I blame over-proofing, a too-cool oven, and a not-perfectly-sharp dough scorer. I can fix these things, and in the mean time, will enjoy this bread.