Last night we went to see Food Inc. Great movie that I highly recommend if you wish to be an informed consumer. Since we went out, we also ate dinner out, so no review. However, I did bake bread.
So Bo comes home from work, sees two loaves on the counter, and asks "we arent giving one away, are we?" (I had done this Sunday). I assured him we would keep both loaves!
So this bread lives up to its name: Extra-Tangy Sourdough. It is from King Arthur. It is a "long" bread (not terribly tome consuming, but takes a long time to make). I try to make most of our breads whole grain, but decided to take a vacation from that this week.
My only "complaint" is that after 20 minutes of cooking the crust had already browned too much. I covered the loaves with foil for the last 10 minutes to stop the brown color. Luckily you dont taste even a hint of "burn" on the crust and the interior is wonderful and tangy! Bo announced a tomato and cheese sandwich for his lunch today!!
Regular dinner schedule continues tonight with another farmer's market meal.
Extra-Tangy Sourdough Bread (From the King Arthur Bread website)
This bread, with its mellow tang, is perfect for those who like their sourdough bread noticeably sour, but not mouth-puckeringly so. For extra-sour flavor, add 1/4 teaspoon sour salt (citric acid).
- 1 cup "fed" sourdough starter
- 1 1/2 cups lukewarm water
- 5 cups King Arthur Unbleached All-Purpose Flour
- 1 tablespoon sugar
- 2 1/4 teaspoons salt
- 1/2 teaspoon to 5/8 teaspoon sour salt (citric acid), optional, for extra-sour bread
Directions
| 1) Combine the starter, water, and 3 cups of the flour. Beat vigorously. |
| 2) Cover, and let rest at room temperature for 4 hours. Refrigerate overnight, for about 12 hours. |
| 3) Add the remaining ingredients, kneading to form a smooth dough. |
| 4) Allow the dough to rise in a covered bowl until it's relaxed, smoothed out, and risen a bit. Depending on the vigor of your starter, it may become REALLY puffy, as pictured; or it may just rise a bit. |
| 5) Gently divide the dough in half. |
| 6) Gently shape the dough into two oval loaves, and place them on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 2 to 4 hours. Don't worry if the loaves spread more than they rise; they'll pick up once they hit the oven's heat. Towards the end of the rising time, preheat the oven to 425°F. |
| 7) Spray the loaves with lukewarm water. |
| 8) Make two fairly deep horizontal slashes in each; a serrated bread knife, wielded firmly, works well here. |
| 9) Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it form the oven, and cool on a rack. |
Love homemade bread! This reminds me - I need to get another sourdough starter going...
ReplyDeleteHi Joe
ReplyDeleteI am having so much fun learning the art of bread baking/making! I decided to be a a good little beginner and not try to make my own starter - rather I purchased mine from KA!