Boy was this a busy weekend! Had the day off today, so I spent part of it baking.
First, the 'basic' sourdough recipe from The Bread Baker's Apprentice. Always a big winner.
Had a bit of a blowout on the boule ;) It probably could have used some more rising time before going into the oven. The oven spring was beautiful!
Here's Pane Siciliano, also from TBBA. It's a wonderful recipe. The interior is soft, almost fluffy, and the exterior has a nice crunch to it. The sesame adds a welcome nuttines.
The one on the end was supposed to be a spiral, but rose into something that looked remotely beehive-ish, then fell over :)
And here are my favorites in the looks department. I butchered a Pain de Campagne recipe in a bread book. The recipe was a 4-day recipe that told you to make a starter from scratch. I decided to use my rye starter (Clyde!) as the base, and modify the recipe to suit. Recipe follows.
It's comforting to know I can basically wing a recipe, and the experience from dozens of loaves lets me come out with a finished product.
The one that looks all knotted up is just that - it's a square knot made with 2 long pieces of dough. I put shallow slashes in it to make it look like rope. I think it came out pretty cool! I'm bringing it to my father-in-law who is a Boy Scout Scoutmaster.
Oh, and the donut is an off-cut from making the square knot :) It was delicious! teehee
9oz rye starter
5oz flour - bread and whole wheat in about a 4:1 ratio
Mix, let sit overnight.
6cp bread flour
1 1/2 cp water (+/- 1/2 cup or so to suit the flour)
Mix everything together, knead about 10 minutes until dough passes the windowpane test, proof 3-4 hours until double. Punch down, shape, proof 2-3 hours until double. Preheat to 450F, bake on a stone 25-30 minutes.