Litebrite's blog

Various kinds of quarantine breads

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Gyro sandwich on Ligurian focaccia

 

There has been a whole lot of therapeutic baking and therapeutic bread consumption during this quarantine.  Here are a couple of them...

 

 Pepperoni, artichoke, roasted red pepper, and olive pizza

 

 Challah topped with poppy seeds

 

Overnight sourdough with sprouted wheat

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Thanks to quarantine, I decided to get out my crusty (but trusty!) 7 years dormant starter and bake some sourdough bread again.  I was really excited to find that there are a number of overnight, mostly no-knead sourdough recipes available now and after trying out a couple of them, I finally settled on my own variation of High Hydration Sourdough from the book Artisan Sourdough Made Simple.

Cold loaves and hot bakes

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I'd like to thank everyone who provided suggestions on gauging the degree of proofing of cold dough.  Keeping your comments in mind, I decided to (nearly) fully proof the dough during bulk fermentation and then cold retard the (gently) shaped loaves overnight.  The cold loaves were then slashed and transfered directly into a hot oven.  I essentially followed the same sourdough bread formula as this loaf, but stuck with whole rye flour rather than chapati flour for the whole grain contribution and also tossed