Thanks so much to blueboy2419 for posting the recipe for this French bread. It looks fantastic. Just letting it cool down for lunch. Ironically, blueboy2419 mentioned adding stout to the bread (I didn't) and getting it at the Liverpool Organic Brewery in England, and, while we live in California, my husband is from Liverpool, and we were just there over the holidays visiting with his family. We go often, so I hope we can visit the brewery. I saw on their web site that there is a big beer festival when we are visiting, so my husband will be "made up" with that. It's really a small world.
I had been making more classic sourdough lately, so I knew I had to do something heavier, with different flours. It worked well for sandwiches for lunch. The crumb was very even throughout. It's a nice recipe I have made before and attached the link below. It takes a couple of days, so you have to plan ahead!
I've had varying success with the crumb on a number of loaves. I think this is one of my best efforts so far, but far from perfect as I compare to other wonderful bread posts I see on this site. Interested in opinions on this. Thanks. Phyllis
This is one of my all-time favorites. I love the Classic sourdough baked in the LaCloche. The crust usually comes out very well, and no tray with water is needed in the bottom of the oven. I bought a Bordelaise scorer online for about $12, and it really helps with the scoring. Recently, I have used primarily white sourdough starter, but I have added a touch of whole wheat and rye starter, which give the bread a bit of a different taste. It's fun to experiment.
When my husband and i were in England for the holidays, I brought my sourdough starter with me. When our visit was nearing the end, I wanted to use up the fresh ingredients on hand for one last bake. I made a classic sourdough recipe and after letting it proof overnight, I diced up tomatoes, drained them on paper towels and then seasoned them with salt and pepper, Italian seasoning and garlic powder. While that sat for a bit, I did a number of stretch and folds with the dough. I had some olives left, so I cut those up and kneaded the pieces into one loaf. I flattened both of the loaves and laid in mozzarella cheese and then layered it with the tomato mixture. I left an inch around and sealed them both shut. I had some excellent grana padano cheese, so I grated it and put it on top of each loaf. After baking for some time, I put mozzarella on top as well during the final few minutes of the bake.
My English family and friends really enjoyed it. One friend made homemade leek and potato soup and heated the bread up to have for dinner. I gave the other loaf to my nieces and their husbands. My husband and i didn't even try them, so I will definitely have to make them again!
I had a request to make crusty sourdough rolls when my husband and I were visiting family in England for the holidays. I brought along my sourdough starter in checked luggage (TSA searched it), but the "baby" white and rye sourdough starters came through very well. In fact, they performed better than the "mother" sourdough starters back in the U.S. performed recently. I used the recipe below, but divided the loaf into rolls (and I didn't have my LaCloche, so.just used parchment paper and plenty of water in the bottom of the oven tray to create the steam to make the rolls crusty). English friends and family gave the rolls the thumbs up. I will definitely make them again now that I am back stateside.
We spent the holidays with my husband's family in England. We haven't been able to do that many times over the years, so it was very nice. I brought my sourdough starter with me, white and rye. I put it in checked baggage; TSA searched the bag, but the starter came through very well. It started up very easily, and I baked many things while we were over. I'll try and share some of them. It was fun to be able to bake over the holidays while we there!
This is the crumb for the multi-grain sourdough I experimented with recently over three days. The dough was primarily unbleached white and spelt with a touch of whole wheat. The levain was left for 18 hours, due to cold temperatures, and the dough was refrigerated for almost 36 hours and then set out at room temperature overnight in a banneton. I will continue to tinker....
I have been experimenting with different flours, different hydration, refrigerated proofing, etc. to see if I can improve my sourdough baking. This one turned out well, using a three-day method and primarily unbleached white flour and spelt flour. There is a touch of whole wheat as well. I liked this try and will continue to try and refine my baking!
Started this loaf on Monday night, using the recipe at the link below. I liked it and will definitely make it again. We had it for lunch when it was hot--a bit too hot. Had to have lunch early with turkey in the oven! Happy Thanksgiving to everyone.