April 20, 2015 - 6:47pm
First Double Batch
I was inspired by Adventuress-in-Baking's recent post about Hammelman's Vermont Sourdough, so I figured I'd give it a go and do my first double-batch.
I followed the recipe pretty closely, making some adjustments to timing to meet my schedule.
I think both loaves turned out well, though I need to work on not using so much rice flour in my rectangular banneton.
Sorry, no crumb shots.....one loaf went to a friend, and I just haven't taken the time to shoot the crumb of the other. It is REALLY tasty, though! :)
I reckon it will go well next to this salmon that I smoked up on my WSM....
Bake on!
Rich
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both the bread and the salmon. Nice work!
Thank you. Both were very good.....looking forward to my sourdough toast to get my mornings started for the rest of the week (unless those darn kids get to it!) :)
Rich
Oh my... You're like me. I have both a BBQ addition and a bread baking addiction.
A really great loaf of delayed fermentation sourdough bread and a great pork butt take about the same time... 15 or 16 hours. Neither require much work... Just good technique and lots of waiting time. Both will drive a man to drink to much beer.
Both addictions are fully exposed here... https://www.flickr.com/photos/food_pictures/
You are right on, Wartface! Of course, there are a lot of details involved in both hobbies to turn out good product consistently. While that bread was cooling on Sunday, I was enjoying a beer (or more) with my neighbor while we sat on the patio and inhaled the sweet aroma of hickory mixed with slowly cooking pork......mmmmm.
R
Do you use the AmazingRibs.com site for your BBQ guidance and information?
....virtualweberbullet.com. I've been a Weber grill loyalist for decades, and even when I wasn't using a Weber Smokey Mountain cooker (known as a bullet smoker due to it's shape), the Virtual Weber Bullet site was immensely helpful in learning the importance of fire/temp control, etc. I frequent the forum there, too, and there is a great group of folks there ready willing and able to help anyone who needs it.
Rich
and I'm honored to have inspired! Ha ha Today I'm mixing it up with Forkish's field grains again going heavier on the rye with KA Pumpernnickel....no brick or success report till later...its autolysing right now.
Thanks, A-i-B! Hope your latest batch turns out well!
Rich