Hola from Northern Cali
Hi everyone, just started baking for the 1st time in Dec & having a blast. After 40 years on this Earth, I was finally compelled to make bread by Michael Pollan's Cooked. After a few attempts to replicate Pollan's poorly written whole wheat recipe, I went straight to the source -- Tartine & Robertson's country loaf, with great success (English muffins also turn out great). Tartine Bread is still the only bread book I own, though I've read quite a few others by now (Bread Baker Apprentice, Amy's Bread, Best Bread Ever, Artisan Bread in 5 Min a Day, A Passion For Bread off the top of my head. Something about Chad's aesthetic approach resonates deeply with my artistic leanings & of course, the bread is excellent.
Anyway, love this site & the wealth of information, cheers!
I baked a lot of sourdough decades ago and I was inspired to get started again by Michael Pollan's book. I was also able to take a workshop at Brickmaiden Breads in Point Reyes in October. They're having another one in March. I highly recommend it if you can make it.
Tom
I've been mulling over the SFBI workshops & classes, will check out the Point Reyes one.
I actually really love Polllan's bread recipe. I preheat the stone in the oven along with the combo dutch oven, turn it upside down so you can slash it more easily. The bottom was getting too black if I followed the regime's instructions. Any who, wondering if you can give me the leaven ingredients? I handwrote the recipe when I borrowed the book from the library and the top part of the paper tore...I would be so grateful if you could help. I also love Sara Owen's Sourdough book. Truly lovely recipes that follow the seasons. Check it out. Thanks for your help!!
I of course meant 'recipe's' and I now realize I never wrote how I bake it. Haste makes waste. I first divide the dough into two loaves. I preheat the stone and dutch oven together. I bake one loaf in the dutch oven oven upside down on the lid. After twenty minutes I remove the bread from the dutch oven and finish up on the stone for approximately 18 minutes. NO black bottom!! I retard the second loaf in the fridge and bake the same way the next day. If you don't divide the loaf, then longer on the stone I imagine. Thanks everyone. I
What differences have you noticed (if any) between the loaf baked first and the one baked after retarding in the fridge for a day? Do you retard the dough in bulk in the fridge or at room temperature before you divide and shape the loaves?
I do my bulk proof at room temperature until the dough sticks to itself more than the bowl, divide the dough into two, bench rest for 20 minutes, and shape the dough and put into floured bannetons. I put a cloth on the basket and then cover it with plastic of some sort, and stick it in the fridge overnight. I remove it the next day and let it come to room temperature for an hour or so. The other one, I proof at room temperature until when I poke it, my finger poke remains. If it bounces back, it needs more time. Hey, do you have the leaven ingredients for Pollan's bread? I would love to get it started tonight. Thanks so much!!