The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Christmas Breads

dasein668's picture
dasein668

Christmas Breads

Whipped up a few loaves of bread for our annual Christmas Eve open house. These included my second sourdough loaf which was much improved over my first attempt. Of note, based on some hints from this site, I had moved my starter toward a much drier starter, then mixed the dough in the evening and popped the dough into the fridge for about 14 hours for the primary. I pulled it out and let it warm up, then gently folded a few times and proofed for about 4 hours at room temp before baking. Results were a nice chewy crumb with a gentle sourness that was quite lovely and not at all overpowering—perfect!

Here are the breads, left to right Potato Rosemary Bread from BBA, Pain a l'Anncienne from BBA, and a simple 65% hydration lean dough using my sourdough starter.

And sliced in a bowl.

Comments

mountaindog's picture
mountaindog

Your sourdough here looks even better then the last one, crust looks darker...amazing how fast  we can learn from repeating and practising, huh? I agree with you the pain a l'ancienne gives you a lot of bang for the buck in terms of an easy recipe not requiring a sourdough! I'm curious about the potato rosemary bread, is that a softer bread better for sandwiches? Nice job, your guests must have been thrilled to have such tasty breads to enjoy.

dasein668's picture
dasein668

Thanks for the compliments. The sourdough was MUCH better than the first. Still room for improvement (I overproofed in the banneton, for example) but definitely a nice loaf of bread. Replacing my baking stone would be helpful too... I mistakenly left it in our old oven when we sold our house. Oops!

Yes, the Potato Rosemary Bread is excellent for sandwiches if you like a softer bread. (I myself like to make a sandwich on a chewy sourdough loaf, but that's just me!) The leftover potato rosemary made great sandwiches with leftover roast chicken and the leftover homemade lactic cheese with cured olives and sundried tomatoes. Yum!

Nathan Sanborn

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dulke's picture
dulke

What wonderful breads. Mine did not come out quite as crusty, but I thought they were pretty nice, too. Hope the posting of photos works

Potato Saffron bread
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Cheese and Beer bread
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dasein668's picture
dasein668

Cheese and beer bread! Yum!

When I used to brew regularly, I would always save a bit of the fresh wort and a cup or so of spent barley grains to make a "Brewers Loaf." Makes me doubly sad that I haven't had the time to brew for a couple of years!

Nathan Sanborn

dasein668.com

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