The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Two happy loaves

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M2's picture
M2

Two happy loaves

Hi all,


Through reading the messages on using leftover starter, I found one that I'd like to try out: cranberry loaf from Mike's sourdoughhome.com.  I followed the recipe (minus the cocoa powder as my hubby can't take a chocolate sourdough!), applied Bertinet's method of dough kneading and folding, retarded a couple hours, and baked.  This bread is delicious!  It goes particularly well with the smoked turkey that my hubby made on the bbq, and a few slices of homegrown tomatoes and homemade mayo.


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The skin looks a bit dark as I used brown rice flour to flour the liner.


A couple days before, I made a straight forward sourdough based on the recipe from the book "Crust: bread to get your teeth into" by Richard Bertinet.  The bread was over baked a bit (I usually stand by the oven when the bread is approaching the finish line, but not this time), but the texture and the flavour are great.



 

althetrainer's picture
althetrainer

They both look very nice.  Must be delicious!


benjamin's picture
benjamin

I have made the bertinet sourdough a couple of times... yours looks great... I can imagine exactly how good that is gonna taste.


enjoy


ben


 


ps. I think it looks perfectly baked too... not overdone.