Mmmm mmm this is so where its at. Sourdough. Pain au levain. Boules. A pet of a starter that lives in a crook pot which I feed, inhale and contemplate on everyday. Most days or at least every other day I knead away, shape, rise, coat in rye flour and keep a watch full eye over its burgeoning state. I went away for a long weekend and it had to be babysat. When I came back it was still vigorously bubbling away and I missed it so much that I made 3 boules back to back. I now go about my days with a tell tale smear of gluey white blobs from the dough that somehow evade my apron and turn crusty on my clothes and hands. The tart crust is a little cheesy in flavor and sweet mother its amazing with pesto and hummus or toasted in the mornings with that peanut butter. I aint ever gonna stop.
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2 comments:
Hi Gretchen, Your bread looks really yummy. I have good intentions to start baking bread agin but can never quite find the time.... I do love fresh bread though! Where is your recipe from?
Hi Jess! I've been making this rather intuitively, but the basics are as follows: a ladle or so of the starter, about 2 cups of white stoneground flour and half a cup of rye flour. Approx 2 cups of warm water all mixed messily with my hands and kneaded and made into a baby bottom texture with various techniques I have picked up over the years. I let it sit for a bit and add a teaspoon of salt and knead some more. It rises in 2 stages, knocking it back in between and before shaping and baking at 200 for 30 mins. The 'sweet river cottage handbook-bread book' was the technical clincher for me and for inspiration a novel called 'by bread alone' by sarah-kate lynch. And I have been chewing the ears off really good bread makers over the years as well. The starter is key, and there are plenty of good on line recipes if you want to get fermenting your own. Trial and error all the way but well worth it when it finally gets perfected! good luck!
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