November 3, 2013 - 4:09pm
Happy Anniversary
November is the anniversary month for my sourdough starter and my wood fired oven. They both turn three years old this month. To celebrate I decided to bake one new recipe each week.
For week one I decided to make a mixture of bread, rye, and whole wheat flour, and combine it with a splash of oat flour. I gave it an overnight ferment and a 40 minute trip in the WFO at 480 F. Crust came out nice and dark and the crumb was moist and open.
Share
Very nice looking loaf of bread! One day I hope I can get close to that :)
I've seen the picture of your 3rd try, and you are very close to that. Just a little hotter bake, that's all. To be fair, I do think that the WFO gives a bit of an advantage.
every year and share a fine bread as tribute. Nothing like a WFO to put crust on bread and I love the way it pulled itself onto a near circle trying to get off that hot deck! This bread has to be tasty - Well done!
There is something about the hearth of a wood fired oven that makes the bread special. It is tasty, and I'll be enjoying it through out the week. Now I just have to figure out what next Sunday's treat will be......hmmmmm.
Thanks for the nice comments :)
When I first glanced at the loaf I wondered what mold was used. I can't remember ever seeing artisan bread so round, a great looking loaf.
thanks for sharing it.
I never posted week #2 of the anniversary celebration. I made sourdough baguettes using about 30% Prairie Gold 86 flour. Over proofed and poorly shaped, but with nice crumb and great taste.
I am including a couple of pics of my normal weekly bake. Twelve to twenty-four sourdough batards made for a local café.
Great looking loaves, and crumb. Well done
Thanks Darwin, and stay tuned for week 3.
Much more successful!!
This week I went with Sourdough bagels and pretzels. Never made pretzels before. They turned out pretty good looking, but they are still too hot to eat.
I gotta go eat one of these..........................