I baked a few sourdough loaves for last-minute gifts today. Using the basic 1-2-3 sourdough recipe, my 100% hydration starter, and a mixture of 70% T-70 (from Central Milling), 15% whole wheat (BRM), 10% whole spelt and 5% rye for the final dough, the final hydration is a bit over 71%.
If you haven't tried David Snyder's SF Sourdough bread technique yet, you really should. It is a crusty, tasty bread that is very forgiving to make. I have made it a number of times, and have been making some small adjustments to fit my schedule and my tastes. In the last two weeks, I baked it twice and thought I would share some photos.
Greetings all. After returning from a few weeks traveling (pleasure and business), I have been waking up my starter from a prolonged hybernation. I was looking through some very old recipes for a straight dough bread to make in the meantime, and I found this recipe in an ancient archive. In fact, I'm guessing it is one of the first (if not the first) yeasted bread I ever made oh so many years ago. It is Cottage Cheese Onion Dill, and is very tasty and makes a nice sandwich loaf with its tight crumb. It uses very little water with cottage cheese and an
A few months ago I made Tom Cat's Semolina Filone from Glezer's "Artisan Baking." It was a really tasty bread, but I wanted to try something different. This week, I made it again, but substituted sourdough starter for the poolish to get another dimension to the flavors. The results were pretty good. After cooling, the crumb had a smooth mouth-feel, while there was some chewiness to the crust. I probably could have baked the loaves a few minutes longer to get a crispier
I baked several loaves in anticipation of the holiday weekend. These are all from published sources, so no recipes, but wanted to share the photos anyway. Happy holidays to all and happy baking.
-Brad
Sourdough walnut from Reinhart's BBA (his basic SD recipe with addition of toasted walnuts).
I like experimenting with different flours to see the nuances they bring to breads. Here is a recent bake using a small amount buckwheat flour. It is a large batch that I built for the amount of starter that I had made the night before using the Hamelman method for Vermont SD. It made 4 loaves that averaged about 750 gm after cooling. Besides the beautiful color it brings to a loaf, it adds a nutty flavor that, it turns out, works surprisingly well with brie and camembert cheese spread on it. The crumb is moist and chewy and the crust has a great crunch.
