This month's BBB bread is made with Riesling, proofed in a Brotform then, even though the instruction say to use a conventional oven, baked on a stone in the barbecue.
The BBB recipe called for a starter using Riesling and a small amount of 100% sourdough. Ever reluctant to capture wild yeast, I made a faux sourdough using a tiny amount of yeast and mixed it into the starter. The starter was to sit for 4 hours in a very warm spot. I had a little trouble remembering the time... this is how the starter looked after about 8 hours in the very warm spot.
The bubbles were to be expected. The overflow was not. Happily, I got there in time to stop all of it from escaping to the floor
After stirring it, I left it on the counter for about 4 hours more, and this was the happy result.
Here is the final dough (without the salt) just mixed and ready to autolyze.
Adding the salt was relatively easy. I simply scattered the salt on top of the autolyzed dough then hand-kneaded it in, right in the bowl.
Normally, I'm a freak for washing the rising bowl but this time, I threw caution to the winds and - !gasp! - left the bowl unwashed.
The risen dough was a tiny bit reluctant to leave the bowl. (If the dough rises in a clean bowl, when it has risen, it just slips out of the bowl with the barest nudge from the side of a finger.)
It was very easy to shape. I placed it seam side down in a well floured Brotform and in about 2 hours, it was ready to be baked. With ease, I tipped it over onto a parchment papered peel.
We baked the bread on a stone in the barbecue. Because it rose seam-side-down in the Brotform, it didn't need to be slashed before being baked and found its own natural slashes as it expanded in the heat.
We left it to cool completely on a rack and the next morning sliced the fragrant bread to have it lightly toasted with creamy goats cheese and honey. It was spectacular.
It's always so thrilling when the holes are shiny!
Aloo Paratha . Assyrian Spinach Pies . Beaujolais Bread . Biscotti Picanti . Brioche and Gateau a la Creme . Brioche Flower . Broa . Brunkans Långa . caramelized onion bread . carrot bread . Challah . Chapatis . Chinese Steamed Flower Rolls . Chocolate Prune Rolls . Coccodrillo . Conchas (Mexican pan dulce) . Cornucopia . Cozonac (Romanian Festive Braid) . Crackers . Croissants and Pains au Chocolat . Cuban Bread . Dhakai Bakharkhani . Flaxseed Soaker Bread with Prunes . Fougasse . Dan's Garlic Bread . Easy Little Bread . Ensaimadas . Fantans . Filled Pane Bianco . Five-Grain Bread with Walnuts . Granary-style Bread . Hamburger Buns . Herbed Soda Bread . Holiday Apple Kuchen . Italian Knots . Julia Child's French Bread . Kaiser Rolls . Kouign Amann . Mary's Dark Onion Rye . Modern 'Lardy' Cake . Molasses Fennel Rye . Muesli Rolls . Naan . Nut Roll Coffee Cake . Oatmeal Twists . L'Otto di Merano . Panmarino . Pocketbook Rolls . Polenta Bread . Power Bread . Pretzel Croissants . Robert May's French Bread . Rewena paraoa . Rgaif . Rheinbrot . Royal Crown Tortano . Russian Rose . Soft Pretzels . St. Hildegard's Spelt Bread . Stollen . Streusel Potato Coffee Cake . Stromboli . Swedish Rye . Sweet Portuguese Bread . Tangzhong Bread . Taralli Pugliesi . Water-Proofed Bread (challah) . Whipped Spelt Bread . Whole-Wheat Pita . Wild Rice and Onion Bread . Yeasted Sprouted Wheat Bread