A try at Genzano

[texassourdough]

Your comment on pain levain makes me laugh! I made the same loaves, well as close as I reasonably could for about five years. I actually baked almost every week for two years on the same bread - my rustic boules.That got me really aligned on that bread and it is still almost automatic to make straight SD boules. They turn out reliably like I expect them to and if they don't I usually know why before I bake them. I love that bread so much that it took me forever to get very serious about making other breads. Now i do about a dozen with some regularity. Change feels good every once in a while.

Bake on!
Jay