Lead Dog has a GREAT basic bread recipe posted, Old Country Bread, that is all simplicity and flavor. It's a great loaf for every day and I make it often. This week, I decided to change it up just a tad. Take the recipe and method as it stands but use all white flour (I used unbleached store-brand all-purpose), add 25 g more and add 50 g of whatever honey you have around (again a respectably amber store brand for me). "Overnighting" the proof after a single fold, then letting it come around to room temp for a few hours before shaping made for a beautifully chewy crust. I've also become quite the devotee of using a food scale. Avon, of all companies, recently offered a cheapie $20 model that does just fine for a home baker and has decent features. My favorite is the easy to clean glass top.
I like to bake big loaves in a circa-1935 chicken roaster as the heat trap between the body and outer part of the pan (imagine an oval dome that was then pressed in to create a well) makes for beautiful baking. This adaptation came out so beautifully I just had to share it!
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Thank you for trying my recipe. For some reason I can't see the picture.
Can someone point me to the recipe? I tried to find it by looking through Lead Dog's posts but there's quite a few ;-))
many thanks
http://sourdough.com/recipes/old-country-bread
I guess I need to post less so people can find the right post.
Keep that prolific streak rolling, search to the rescue!
@CayoKath, looks like your image didn't upload properly. Just click edit and try uploading again or send the photo to me in an email.