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!
1st Year: Challah . Coccodrillo . Croissants and Pains au Chocolat . Five-Grain Bread with Walnuts . Mary's Dark Onion Rye . Royal Crown Tortano . Whole-Wheat Pita
2nd Year: Chinese Steamed Flower Rolls . Italian Knots . Naan
3rd Year: Broa . Brunkans Långa . Cornucopia . Ensaimadas . St. Hildegard's Spelt Bread . Sweet Portuguese Bread . Taralli Pugliesi . Yeasted Sprouted Wheat Bread
4th Year: Biscotti Picanti . Cuban Bread . Dan's Garlic Bread . Fougasse . Hamburger Buns . Herbed Soda Bread . Kaiser Rolls . Rewena paraoa . Soft Pretzels . Stollen . Streusel Potato Coffee Cake . Stromboli
5th Year: Assyrian Spinach Pies . Easy Little Bread . Fantans . Holiday Apple Kuchen . Julia Child's French Bread . Molasses Fennel Rye . Oatmeal Twists . Pocketbook Rolls . Russian Rose . Swedish Rye
6th Year: Aloo Paratha . Brioche and Gateau a la Creme . carrot bread . Chocolate Prune Rolls . Crackers . Filled Pane Bianco . Modern 'Lardy' Cake . Nut Roll Coffee Cake . Rgaif . Rheinbrot . Whipped Spelt Bread
7th Year: Beaujolais Bread . Brioche Flower . caramelized onion bread . Chapatis . Dhakai Bakharkhani . Kouign Amann . Panmarino . Polenta Bread . Pretzel Croissants . Robert May's French Bread . Water-Proofed Bread (challah) . Wild Rice and Onion Bread
8th Year: caramelized onion rye . Anadama Bread . Chrysanthemum Bread . Conchas (Mexican pan dulce) . Cozonac (Romanian Festive Braid) . Flaxseed Soaker Bread with Prunes . Granary-style Bread . Khachapuri . Muesli Rolls . L'Otto di Merano . Power Bread . Tangzhong Bread
9th Year: Asiago Bagels . Auberge Walnut Bread . Beet Bread . Beignets . Bialys . Bran Bread . Coconut Rolls . Fouace Nantaise . Jachnun . NOT Cinnamon Rolls . Porridge Bread . Spring Focaccia
10th Year: Champagne Baba . Cinnamon Raisin Struan Bread . English Muffins . Kaak . Kare Pan . Pumpkin Cornmeal Rolls . Royal Crown Tortano - Revisited . Shubbak el-Habayeb . Swiss Rye Ring . Tartine Polenta Bread . Tootmanik . Velvety Bean Bread
11th Year: Lariano-style Bread . Nazook . Red Pepper Coques . Pain au Levain