#batard

For some odd reason, we’ve been going through sourdough eating at a fast pace. I used my default recipe two days in a row, first being a regular boule with an attempt of flowery design that had so much enthusiasm in the oven that it exploded through the petals, but I am not one to complain about excessive oven spring… Next day, I went a bit crazy and did something totally different. I shaped the…

i do use a water pan for steam but most ovens actually ventilate the baking chamber and without actually trapping the steam right where the bread is you really don't get much steam

a dutch oven works great but they're best for boules (round bread) and i like longer beads

so i made bread in a turkey roaster

and it turned out great

Inspiration for this delicious bread came from the one and only Elaine Boddy, through her book called EVERYDAY SOURDOUGH which you can find here. I made just a few modifications in the formula (she used walnuts, I wanted to incorporate pistachios), and the method, because I always leave the dough in the fridge overnight and bake first thing in the morning. Her book is absolutely full of great…

PANCH PURAN SOURDOUGH(from the Bewitching Kitchen) 500g bread flour350g water75g starter at 100%9g salt1 tsp pinch puran spice mix Make the levain mixture about 6 hours before you plan to mix the dough. It should be very bubbly and active.When you are ready to make the final dough, place the water in the bowl of a KitchenAid type mixer and dissolve the starter in it, mixing with a spatula…

This is my classic sourdough recipe for an artisan loaf. I love the flavor of this bread, so much. Its perfect fresh, or toasted, often we will eat it plain or with some salted butter. In the summer I like to slice it thin and use home grown tomatoes to make tomato sandwiches. When its stale I like to make french toast casserole, or breadcrumbs with it. Sourdough is a staple in our household.…