March 2, 2009 - 7:50pm
Susan's Sourdough, variation
After a spell of no baking (tree pollen allergies) I needed a loaf for supper with the family. What else but Susan's Trusty Sourdough? This time I added 1/4 cup of steelcut oats and 1T of flaxseed meal and it made a beautiful loaf. Being a slow learner I was probably the only member of TFL who didn't know that 3 parallel slashes across a boule will transform it into a batard! It was so popular that the "gannets" took the rest of it home with them, along with the pasta! Thanks yet again, Susan, A
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This is such a great bread! You're the person who shared it with me! I play around with it too. Last time I used olive oil and added lots of rosemary and a bit of oregano, basil and pepper. So good!
Your variation sounds great!
Marni, so glad to hear you are as fond of this bread as I am! I drool over the many beautiful loaves from other members - but then go back to old faithful. Have you tried the parallel slashes? I think I will try your rosemary version - I wonder how cheese would work in that? Oh dear, where will it all end? A.
Hi, Annie
I'd love to try this bread. Can you tell me where to find the recipe?
Thanks,
Patricia
Hi Patricia, I know the recipe is in the archives somewhere but it would be quicker to just give it here. Susan was kind enough to pass it on to me and it has become my "go to" recipe, hope you like it. Whisk together 3/4c refreshed starter and 3/4c water, add 2 1/2c bread flour, 2tspns oil and 1 1/2tspns salt. (I use 2 tspns kosher salt), mix until a shaggy mass, autolyse 30 minutes. Then I do a modified Bertinet - I wet the counter and my right hand and slap the dough down a few times. It will quickly become smooth and shiny. Oil the bowl and return the dough and after 30 minutes do a stretch and fold, and repeat every 30 minutes for 3 or 4 more times. Then let the dough rise until double - I use a straight sided plastic container with masking tape to note the height. Shape into a boule and place in a banneton which goes into a large ziploc bag and into the refrigerator overnight. Next day let warm to room temperature (mine takes 2 1/2 hours min.) and bake on preheated stone - 500* - cover with stainless steel bowl rinsed with hot water, turn heat down to 450* for 20 minutes, remove the bowl and bake for another 15 minutes. I have one ready to go into the oven right now, and I added 1/4c steelcut oats and 1tbspn. flaxseed meal and subbed in some rye flour for part of the breadflour. I'm sure if you go to search and look for Susan's Sourdough or Susan's Magic Bowl you will find some other variations, A.
Patricia, I should have said my starter is batter like, not firm, A
I have been having variable results with my sourdough, so I'm anxious to try this recipe. I'll keep you posted!
patricia