These sourdough bread for the BBBs' September 2010 task is fabulous. It takes five days to make - but of course, one isn't in the kitchen all that time!!
The bread is equally delicious sliced with butter and/or cheese or toasted and slathered with butter, goat's cheese and/or pepper jelly.
Day 2 morning: The starter, already bubbling after just one day, is made by mixing Graham Flour and water. Just moments after mixing in new flour and water, it began bubbling again. (The "Graham Flour" I used was a blend of whole wheat and rye flours purchased from the Health Food Store.)
Day 3 morning: This sourdough starter is different from many. None of it is discarded and all is used to make the bread. Here it is on day 3 still bubbling nicely.
Day 5 morning: On day 4, once the starter has been combined with the rest of the ingredients - which include brown sugar and honey - then kneaded, the dough is placed in a parchment paper lined box and refrigerated overnight where it doubles (even though it is in such a chilly environment).
Day 5 morning continued: When it has fully risen, the dough comes away easily from the parchment paper (no need for oiling)! Divide it in half with a dough scraper (or sharp knife).
Day 5 morning: Once the loaves are divided, liberally spray with water and put them in the oven.
Day 5 morning: The colour is a lovely deep brown and has a slight caramel flavour. It is NOT burned! Here it is just out of the oven. (That's morning tea on the counter behind.) The length of our "long brown bread" was 41 cm (16in).
Day 5 afternoon: The only thing wrong is that you have to wait til the bread is completely cooled before slicing into it. (It's still baking when it comes out of the oven). But it's worth the wait!
The starter for this was made with 100% whole wheat (no additives) flour. The bread was made with unbleached all-purpose (no additives) flour and vital wheat gluten. The result was equally good.
The shaped loaf was so long and floppy that it curled around the hot stone in the oven.
I love how shiny the holes in the crumb are!
While there is a hint of sourness, the sweetness from the brown sugar and honey balance the flavour. This bread really is brilliant.
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
We had virtually no snow until one day in early February. Suddenly the garden was covered in a giant fluffy white blanket.
I love how the snow has arranged itself on this chair!