Lately I've been making my favourite winter sourdough. Shorter days and cold weather always seems to call for heartier loaves so I laminate mine with tons of crunchy whole hemp, nori flakes and house made rice or oat koji. I shape these into a boule or batard, retard outside overnight and just before baking smear them with tons of good quality EVOO and kosher salt. Then I bastardize them by turning them into smaller shapes I can freeze. This is mainly so we don't devour an entire loaf in one setting. These breads are somewhat addictive ( if I do say so myself)! Below are links to 3 of my instagram reels that demo these techniques....I hope you enjoy!
- SusanMcKennaGrant's Blog
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Especially love that this kind of takes some of the boredom away from making the same bread.
The fougasse went into a sesame seed mixture? It looked a little like bran at first.
Jon
It was just sesame seeds...