May 2, 2015 - 1:34pm
Favorite bread for weekday breakfast or lunch?
There are so many recipes I'm tempted to try, but I can only finish one or two breads per week since I don't know who I can share these breads with yet... Most of my friends would love cake or other pastries, but probably not bread without sugar or butter. So my question is, do you have a favorite bread recipe, especially with sourdough starter and the three simple ingredients (flour, salt and water), using which the bread may last for a few days?
I'm kind of new to bake sourdough breads, and I've mainly been using the various Vermont sourdough recipes. I think it's time to try something new :)
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Check your mail for mine.
Ford
are my favorites.
the beauty of it is that you can give it whatever flavor strength you like...if you're a rye fan, up the rye percentage...whole wheat....the possibility are as varied as the types of flour you can find. I've never had spelt so that may be my next endeavor.
And using the 1.2.3.calculations, you can size the loaf for your use.
I've been making 1 2 3 for the past few weeks. Every loaf has been different. Depending on my mood on any given day, I change the mix of flours and/or use different add-ins (seeds, bran, 12-grain mix et al). The main thing with add-ins is either to soak them or to add enough water to the base 123 recipe so they don't use water that's intended to hydrate the flour.
Thank you all! I've read a few posts using 1,2,3, so I'll start with them.
Here's what my first attempt on sourdough 1:2:3 looks like. I probably slashed it too much since it was a little bit over-proofed, so it got really flat. But it tasted really good otherwise. I do have a question. I think the crust on the bottom is kind of thick, which is true for all the breads I've made so far. Is it because I use cast iron to bake them? How can I get a thinner crust on the bottom? I find them hard to chew :(
I used 100g starter right off the fridge with about 180g bread flour, 50g rye, 70g whole wheat flour. Combined flour and water and let them sit for 40 minutes. Then added salt and use a stand mixter to knead for 1-2 minutes. I stretched and folded them about 4 or 5 times within 2 hours. After that, they got another 3 hours of bulk fermentation. I didn't realized that it was much warmer than last week, so they might proofed more than my previous Vermont sourdough breads. Shaped it and put it in the fridge overnight. Preheated my oven to 500F with cast iron pans in it. Baked for 20 minutes with the lid on and 24 minutes without it. I turned down the temperature, but I wasn't sure what degree it was at since the kitchen knob was broken.