I had the soup leftovers from that mushroom barley soup I made yesterday, but this time, I made a batch of bread to go with it! My sourdough culture needs major refreshing, so I couldn't use that, so yesterday I set up a preferment, with a little WW, plus some artisan flour, of which I used about 80% - much more WW would have masked the taste of that good flour. After 24 hrs of rising (didn't really rise much, with a small amount of yeast - just nearly doubled by the end), I added salt, water, more yeast, and the last of the artisan flour, and kneaded (or, rather, let the KA knead it!) the dough 10 min. Then, I rose it 2 hours, folding it 3 times in the beginning, and put it in the DO lined with parchment. Rose it 45 min., then baked 30 min @ 450º, removed the lid, and baked 25 min. longer.
I should have used a little more water (I think it ended up 70% hydration), and risen it a little longer, to get a more open crumb, but, it was still delicious, with that euro butter, and that soup!
I don't make much white bread, but sometimes I have to make something like this. While eating the soup Saturday, I was thinking that I really needed some bread with it!
This was my high calorie dinner - I really didn't eat that much on TG!
A friend's coming over tomorrow - I may make some simple butter and cheese bruschetta, to go with the soup. We might polish off the rest of that soup, and, who knows, maybe the bread!
At least I have plenty leftover for later in the week.
