redivyfarm's blog

My mission has been to get large, glossy holes in a bread like the wonderful examples I have been admiring. I achieved some degree of success with the NYT no knead recipe this weekend. I followed the recipe faithfully and even used the floured cotton towel technique. The soft dough stuck to the cotton, but not too badly. There was no problem with the bread sticking to the dutch oven. It pulled away from the sides as it baked.  I did leave it in the oven long enough to scorch the bottom a bit in an attempt to get a deeper brown top crust.

Ah, there are so many things I want to try but the counter is covered with ciabatta requiring me to slow down on the baking. So sad. I cared for my starters and they are thriving.  My 4 day old rye and grapefruit starter was ready for its first feeding of AP flour and water and it really took off. At the same time, I refreshed my old potato water starter for the third time and it was interesting to note the comparative rise and fall of the two. Jes look!

I spent all day on a long fermentation trying to duplicate bwraith's beautiful sourdough ciabatta. What I produced was the best tasting thing I've baked. On the down side the crumb is unremarkable again, proving I'm starting pretty low on the learning curve. My sourdough starter which has been dormant for months is now hyperactive as evidenced by this proof-

Sourdough Proof

Well I'm starting a self-directed course of study in bread making.  I'm taking inspiration from the products of the very accomplished bakers of The Fresh Loaf community and plotting a course to learn what they know-and-can-do in their kitchens. I plan to document my efforts in this space.

This week I have revived my tired and sluggish sourdough starter with two feedings at better ratios.  I'm happy that the starter doubled vigorously this morning in three or four hours.  It is day three for the rye and grapefruit gruel; patience required there.