I have a friend at work that keeps telling me about the Sheepherder bread that his dad use to make when he was a youngster. I had looked for recipes but there really wasn't a definitive answer. When I made the light rye and took it to work he said that reminded him of Sheepherder Bread. He also said that his dad cooked it over a fire in a pan. I looked around again at the Sheepherder Bread recipes and found one with sourdough and also had some rye in it. The recipe also had some oil and baking soda in it. I made some calculated guesses and came up with a dough and then cooked it in my Dutch Oven. This is what I ended up with.
This is a really easy way to make bread. I'm curious how it tastes and what the crumb looks like. I'm thinking of getting a rectangular Dutch Oven if this works out well.
This is a really easy way to make bread. I'm curious how it tastes and what the crumb looks like. I'm thinking of getting a rectangular Dutch Oven if this works out well.
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http://www.npr.org/templates/story/story.php?storyId=90893167
There may be a recipe in the book quoted there by the "kitchen sisters" it looks very interesting.
Terri
Keep trying it will get better!
Terri
The crumb shot.
This makes a nice crisp crunchy crush and a wonderful full of holes soft crumb. There is already a taste of acid in the bread and it hasn't completely cooled off yet. I'm not taking this to work until Friday. I get to eat some of this first. The first loaf I made that was so bland had people at work fighting over who would get to take it home.
Duane, are you putting the whole dutch oven in your kooker? The pot baking phenomenon was really big a little while back, but it always involved putting the dough into a blazing hot pot, and I got too chicken to keep at it. I'm curious as to whether the bread might be similar if you baked it without the pot? I guess the all over crispy crust might be related to the pot though...