Sunday, April 4, 2010

Keep on truckin'

I've been trying to make my bread better. It's been slightly challenging, as everything I try yields a new issue. Luckily the issues are aesthetics related, so each learning experience is still delicious. I made two loaves of bread for Easter dinner today. I haven't tried the bread yet, but I'll let you know how it came out. I used a slightly different recipe, used a second rise, and formed the loaves differently.

Rustic Sourdough Bread

1 cup sourdough starter
1 cup water
3 cups bread flour
2/3 cup rye flour
1/2 tsp salt
1 tsp yeast
1 tsp honey

Add all ingredients into mixing bowl and mix for roughly ten minutes. If the dough is too wet, add flour until it reaches a "tacky" consistency. Let rest for twenty minutes. Knead for five minutes on a floured surface. Let the dough rise for 2 hours (or until doubled) in a lightly oiled and covered bowl. After two hours, cut the dough in two, knead again, and form into two loaves.

I let is rise for 1 more hour on the tiles I cooked it on (covered). I put some cornmeal on the tiles before putting the formed loaves on it. Score the loaves prior to cooking.

Add a pan of water into the oven turn to 350 and bake for 30-45 minutes. Tap the loaves. They sound hollow when they're done. Let rest for thirty minutes before slicing.

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