Jail Break Bake
After seeing some nice bakes based on the Pain de Campagne in Martin Philip's post, Don't be a bread hostage at the KAF website, I decided to give it a try. It seems in keeping with my recent effort to simplify my baking. Besides, after all the more neutral pan breads I've been making lately, I was in the mood for a sourdough.
I followed the instructions on the KAF site for the bread as originally made by Martin's friend Maura, scaling it down to make one 750g loaf. The flour mix was 80% Ceresota AP, 10% KAF whole wheat, and 10% Arrowhead Mills whole spelt. The starter was last refreshed on Monday. My doughs always seem to get sluggish when the outdoor temperature drops, proofer or no, and I wasn't sure it would double in the proscribed 12-hours. In the end, everything happened just as the writeup at KAF said it would. The dough was mixed yesterday morning at 9:30, shaped last night at 9:00, and baked today at 9:00 a.m. It looks good and has a nice sourdough fragrance and flavor and, like others who've tried the bread, I'll be making it again.