Sourdough Whole Wheat Bread - Nancy Silverton's Recipe
Nancy Silverton's Sourdough Whole Wheat BreadSourdough Whole Wheat Bread
I made these loaves using Nancy Silverton's sourdough whole wheat recipe (The Breads From The LaBrea Bakery). I previously posted the photos individually. I hadn't made Ms. Silverton's recipe for a few years so it was a real challenge since I had to make the whole wheat sourdough starter from scratch and it took 3 days of T.L.C. But I managed to get them into the oven without losing them. She retards the dough in the fridge for 12-15 hours prior to bringing them out and allowing them to rise, in the bannetons, for 3-4 hours, at room temperture. The large loaves were a real challenge as they barely fit onto the baking stone in my oven. I doubled her recipe and made 4 boules (2 - 40 oz. loaves and 2 - 28 oz. loaves. It was a bit dicey getting the large ones into the oven in one piece but I managed to do it. The photo is the large loaves. This exercise (getting them into the oven in one piece) is good training for Cirque de Soliel. Anyway, I was pleased with the results. As I said in my previous posting, I know the scoring isn't a work of art but I had to work quickly. I had some minor problems with a single edge razor blade, scoring them, without tearing the skin but it worked out. Next time I'm thinking about using a long surgeon's scalpel (only kidding).