patrick_y[PuristSPro Moderator]
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Looks epic!
Feb 27, 2017,18:29 PM
Smacking my lips here! Looks very tasty!
I wasn't aware of the dutch oven method. Good idea!
Big fan of Sourdough here. And despite living in the San Francisco area, I haven't found one that I consistently like. When I was a college student, Boudin SF used to give us students loaves and loaves of sourdough breads that didn't sell close to closing time. I'd go home with two or three loaves of bread! I miss those days! They also had these gigantic black trash bags filled with bread that were unsold that would have to be discarded.
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Baking Sourdough Bread
By: cazalea : February 27th, 2017-14:23
"Sourdough" is a term used to describe bread made with natural yeasts, "captured" from the air by an inviting dish of flour and water which you leave on the counter in your kitchen. This won't work in the desert, or in a snowstorm, or underwater, but next...
According to your photos, the result was extremely satisfactory.
By: piccolochimico (aka dsgalaxy1) : February 27th, 2017-15:27
What kind of flour did you use? Why did you cook the dough in the cast iron Dutch on not simply on plate? I'd like to share some thoughts, never done bread before but i'm quite good in making pizza and focaccia (extremely complex dough) I'm always fascina...
That is a very official looking "lab" coat.
By: vitalsigns : February 27th, 2017-15:29
Nice job. Your bread looks delicious. The crust looks chewy and the middle looks spongy. This all makes me want to leave the office early to create a dinner out of wine, fresh baked bread and cheese. ...but duty calls. Cheers, John
We did it for you
By: cazalea : February 27th, 2017-22:11
bread, cheese, olive oil, Southern Hemisphere champagne and hearty soup. It was great. We ate / gave away two loaves so I can practice again tomorrow! ...
Wonderful baking lesson....
By: nilomis : February 27th, 2017-15:50
You must be proud. Your bread looks and should taste fantastic. Cheers, Nilo
Thank you Nilo
By: cazalea : February 28th, 2017-04:39
Help yourself: ...
Drooling...
By: nilomis : February 28th, 2017-05:42
Love good bread with excellent olive oil. Cheers, Nilo
Making sourdoughbread
By: panerai123 : February 27th, 2017-16:01
Dear Cazalea, a great baker indeed! what did you use as a lubricant( butter, fat or canola?) for the dough not to stick to the bottom of the Dutch oven. Congratulations from Caracas, a city with no bread available as we speak. Rafael
No lube required
By: cazalea : February 27th, 2017-22:07
the pot is seasoned and bread falls right out. It's very sad your economy situation now. But this too shall pass. Cazalea ...
I left my tooth in San Francisco.....
By: MTF : February 27th, 2017-16:45
I left my tooth in San Francisco Stuck in sourdough, it calls to me To be where little cable cars, climb halfway to the stars The morning fog may chill the air, I don't care..... In the style of George Cory and Douglass Cross, 1953. Obviously, I changed t...
Looks epic!
By: patrick_y : February 27th, 2017-18:29
Smacking my lips here! Looks very tasty! I wasn't aware of the dutch oven method. Good idea! Big fan of Sourdough here. And despite living in the San Francisco area, I haven't found one that I consistently like. When I was a college student, Boudin SF use...
I used to pick up that surplus bread
By: cazalea : February 27th, 2017-22:14
And deliver to a homeless shelter each weekend. We own a Parisian bread van so it was appropriate! Cheers, Cazalea
Oldest sourdough bread
By: brauner : February 27th, 2017-22:19
According to wiki they found in Switzerland. Not bad for a watch forum. Please try a Blancpain soon. Imagine a watch with the name Sourdough. Brr.
The fermentation
By: cazalea : February 28th, 2017-04:14
Hi Alkiro1, The yeast starter is mixed with fresh flour and given 2 hours to come alive. This starter and flour / water are mixed by hand. It rests (autolyse) for 40 minutes on the table. Then it is placed in a bowl to rise in a warm, damp oven for 3-4 ho...
Thanks!
By: cazalea : February 28th, 2017-04:21
My brother-in-law works at Salumi (cured meat sandwich shop) in Seattle which does similar "sell until we run out" business almost every day. Crazy!