The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
Tags: sourdough whole wheat bread flour wild yeast
Recipe Review
Zosia from Toronto, ON
I put off making this bread as I didn’t have all of the recommended ingredients and I’m usually a little wary of breads that rely on wild yeast alone. I finally decided to try it using my recently resurrected starter, “Vlad”, and ingredients I had on hand and I’m so glad I did.
It’s a 2-day (or more) bread that begins with a firm starter. On day 2, the flour (I used whole wheat bread flour which I didn’t bother to sift) salt and water are mixed together with the starter and the dough is kneaded. I made a half recipe so was able to use my stand mixer for this step. The recipe indicates that fermentation and proofing time is 6-7 hours – “Vlad” responded admirably to the current heat wave so these steps took only half the time.
I was very happy with the results: it’s a delicious, dense, chewy whole wheat bread with a definite sourdough tang and a lovely crispy crust. Definitely a recipe I will make again.
Comments
foodiewife - 20th June 2012
This looks like a beautiful loaf! I've had this book "forever" and have yet to try any recipes. You are inspiring me to do so, as I've been nurturing a starter for months. I call her "Sally" (no idea why), and she's a hungry little gal. LOL
Zosia - 20th June 2012
Sally would definitely be put to good use in this loaf!
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