July 2, 2008 - 8:43pm
Susan's loaf!!
Susan from San Diego- I hope you see this-
Thank You!! AnnieT posted your sourdough recipe,( I can't find it here readily for reference, but I copied it to my email to use again and again) I have made it twice and it is fabulous! The loaf I made last night is gone already. My family loves it. Did you create it, adapt it? Any way, I wanted you to know it is appreciated. I'm gushing, but it is great to find the sourdough loaf I've been wanting to make.
Thanks again,
Marni
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Marnie -- is this the one you are referring to?
http://www.thefreshloaf.com/blog/susan
If so, this is where it is on the site. And also "if so", I completely agree that it is an excellent loaf -- well worth recommending to other folks.
Mary
What a pleasant surprise to see this simplest of loaves praised! It's the same one I have proofing in the fridge now, and our favorite daily bread. Just a basic formula: starter, water, flour and salt combined with what I consider the most important constituent of all--technique.
By the way, my fav amendment to this loaf is 1/8 cup dry steel-cut oats, added at the first fold.
Susan from San Diego
This is my fall back SD bread. When I need a great dinner bread for a gift this is the one. Susan taught me and a few others I'm sure how to combine flavor and beauty with this bread. Many thanks Susan!!
Steel cut oats at the first fold eh? You're holding out on me.
Eric
"omnia vincit amor"
I googled the flours and found the website you mentioned- do you purchase them directly from stovercompany.com? It looked like it might be a wholesale only or trade only company. Can anyone purchase from them? I saw several things on the website that interested me :-)
June
Another loaf, not another Susan. I don't think these loaves are the same, maybe Annie can help here. The one she shared used volume measurements. I'll look for it again.
Mary, thanks for sharing this one- I'll try it too!
Marni
Found it! http://www.thefreshloaf.com/node/7732/i-cultvated-my-sourdough-starternow-what
I haven't done the math, maybe it's the same one?
It just goes to show that Susan from San Diego is a font of good ideas, because she also gets the credit for bringing us the "magic bowl" concept. I have been a little concerned that someone was giving me credit for it lately, and I'm delighted to put the credit where it belongs. She uses a Visions glass one, I use a steel one, but as far as I know, she is the person who popularized the idea here.
Mary
I've only used the covering technique twice, but I'm going to keep it up. I really liked the results and the ease of using it. So far I've only used it for these small loaves and I used a clear pyrex casserole dish. I like being able to watch the loaf rise, but as Annie warned me, it could break. Will any cheap stainless bowl work? Does it need to be a certain weight to not warp or anything?
Marni
Marni, my bowl was very cheap and is not at all heavy duty. The main thing is to be sure it sits flush on the stone or pan, no leaks. I have heard people suggest the disposable foil roasters and way back somebody told how she molded heavy duty foil over a large bowl. I use a spatula to lift the edge of the bowl and lift it off with my hand in an oven mitt - so far no burns or scalds. Isn't it the greatest loaf? My son laughed at me when I said it was my aim in life to perfect it - but then he doesn't bake! He loves to eat it though. I'm going to refresh my starter this evening to make it again - I just baked the Pane Siciliano and it was a pain (ouch) having to do all that spraying. Maybe next time I will use a roaster instead. Oh dear, so many breads, so little time, A.
The Magic Bowl just works! I started off using a Pyrex bowl, and it is absolutely splendid to watch the loaf rise; if you try Pyrex, please be very careful, that bowl is HOT. After my Pyrex bowl died (I smashed its rim into the edge of a granite countertop), I switched to a large SS one, and it does just as well except that you can't see through it. Use a heavy cookie sheet under the bowl. I don't use my stone anymore, but you must do whatever works for you, of course. Ovens are so different.
Have fun,
Susan from San Diego
Annie, I have recently tried the aluminum foil roaster, because we don't have a deep enough regular roaster and I refuse to let my husband stop at garage sales to look for a deep one.
Anyhow, it worked great. I think I would be careful, upon reusing it, that it didn't get twisted so that it continued to sit down on the stone nice and flat. I've used it once and it showed no sign of getting warped. With care, so as far as I can tell, it will cover many more sets of batards, as long as I don't sling it across the kitchen or let the cat jump into it. I don't remember who suggested trying one, but it was a good idea.
Mary