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| Baking under the cloche |
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Voila! The finished loaf!! |
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| Sourdough rye on its third rise, ready for the oven |
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| A basket of baguettes and honey oatmeal braids |
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| All of the ingredients for Bagna Cauda. What better to dip a slice of bread in! |
Friday, February 8, 2013
Bread baking
I'm getting a little bored with the usual lineup of breads. I tried something new for Purple Porch Wednesday, and it went over pretty well. I forgot to take a pic before I took it to PP, so I'm making another loaf today. I'll take it to Farmers Market tomorrow and see how it goes there. Here is the Newbie bread. It is a lovely artisan loaf baked in a clay cloche, which leads to a very crisp and dense crust. I used my rye sourdough with white flour, and a bit of wheat germ for extra flavor.
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Susan, I just baked a loaf of your sourdough rye bread today! I started the starter on Tuesday, a day off from work due to Winter Storm Rocky! started the first rise Thursday night, last night for the 2nd rise and this morning while out running errands the final rise. My first go turned out really dense but very tasty! Thank you for sharing your recipe!
ReplyDeleteRonna :o)
I'm so glad it turned out well for you, Ronna!
ReplyDeleteI've been reading your archive with much admiration and appreciation. I have a cloche like yours and have been using it to make sourdough bread for two years now. It's wonderful - especially for walnut bread.
ReplyDeleteI'm glad you are enjoying the blog. There is nothing like homemade sourdough. My sourdough died last week - or anyway, I discovered it when I went to make a loaf. So I got another batch going - it really took off! I must have some mighty yeasts flying around in my kitchen. I'm making my first batch with the new starter this week.
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