The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

If you only had today to bake Bread (traditional yeasted or Sourdough)

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bluezebra's picture
bluezebra

If you only had today to bake Bread (traditional yeasted or Sourdough)

and your only flours are all-purpose and King Arthur Whole Wheat, what recipe would you make?

:) I ask because for the first time in a long time, I have my sourdough starter standing by and yeast in the fridge and I'm going to try a new recipe. I have been making Bill Wraith's Sourdough Pagnotta Bread but had an itch to try a new recipe. Which one is your very favorite of all recipes?

I'd thought I might try Thom Leonard's Country Boule? Any other worthy options?

TIA

p.s. I can start it today and cook it tomorrow, it doesn't have to be cooked today...

browndog's picture
browndog

Hey, girl, here's my $0.02. I'd go Vermont Sourdough w/ Whole Wheat (a real variation--I didn't just make that up.) This does require an overnight levain, so I hope that doesn't break the rules...

susanfnp's picture
susanfnp

... right out of my mouth

Susanfnp

http://www.wildyeastblog.com

bluezebra's picture
bluezebra

Hiya browndog! A question for you mam!? So make it as zolablue and weavershouse derived except make a whole wheat version in place of the rye flour?

Hey Susan, I think you helped Sue from Coffee and Cornbread start LurchII, didn't you? OMG! I didn't know you were one and the same. Makes sooo much sense! :D I can't wait to go read your blog!

browndog's picture
browndog

Yeah, I thought afterwards I should've mentioned that. Instead of the 4 oz or whatever of rye, do an equal sub of whole wheat, that's it. Hope this didn't set you back too much, sorry.

bluezebra's picture
bluezebra

I was gonna start the levain this morning because it would have been 12 hours since the last feeding but that would mean I would need to retard the dough overnight and I figured for the first go round, I should try to refrain from that variable...(at least for remedial me! ;) )

So I'm going to start it this evening and mix the rest of it in the morning and go from there! I will keep you all posted! I was really wanting to do the Vermont Sourdough in the first place but being allergic to rye just didn't know if I could sub it out for whole wheat. I'm excited now! :D

Wish me luck and say prayers. It's only 2180 degrees here...(in the shade). But hey it's a dry heat. NOT! :D

bluezebra's picture
bluezebra

the Vermont Sourdough snug as a loaf in a couche and doing its last rising act! I hope it will be ready to go in the next couple of hours so we can have it with our dilled and mustard salmon and broccoli in garlic! Thanks for the recommendations. Pictures to come.

bluezebra's picture
bluezebra

Sourdough. It came out so great for my first time! The loaves are maybe, my prettiest yet and I think I've figured out the secret to slashing (or at least for me). I pretty much rushed the fermentation process. The result was a loss of sourdough tang. It's still there but it would have been better to retard for the 16 hours right after the bulk fermentation and before the final shaping. I will try it next time. But the flavor is still better than any storebought sourdough I've ever had in Texas.

What I did on the slashing was about 20 minutes before baking, I uncovered the loaves. What happened is that the outer layer started to dry and crust but I figured it wouldn't be thick enough to stop it from having oven spring. But it dried it out just enough so that when I used a wet, serated bread knife, there was enough resistance to take a good slash with only one stroke. It was by far my best slashing yet!

I will post the piccys and write up on my blog if you girls are interested. Hope to have it done today or tomorrow?! Wish me luck and thanks for your help and recommendations!!!!

bluezebra's picture
bluezebra

thread up on the Vermont Sourdough with the piccys. Thanks again for all your help! We love it and in fact, it's rivaling the sourdough pagnotta *sniff*...