foolscap » Fresh Bread for Fifty

At this place where I work there is a tradition: Hot Breakfast on Friday morning for all. After four months of enjoying these weekly feasts, my turn has come. As one of a team of four, I will be bring in still-hot fresh-baked bread. Mixing, needing and rising tonight; portioning and baking tomorrow. This is Chef Bruno’s “Country” bread which uses “Andy” a century-old sourdough starter.