CharlieD
Chef Extraordinaire
Yeah, they do not have this knife anymore, actually the whole line is gone. They sure have plenty of other good knives. have to figure out how to save few hundred dollars for one.
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CharlieD
Chef Extraordinaire
Oh, great, they do have HD line. Definitely something to consider.
I absolutely love the knife.
OP
OP
4# Rustic Sourdough
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OP
OP
Sliced for the table.
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CharlieD
Chef Extraordinaire
Recipe, Pleaaase. My daughter is experimenting with Sour dough and so far has not had great success. Maybe your recipe will work for her.
OP
OP
I do this from memory, it's kind of a work in progress. Hope this helps.
Mix the dry ingredients together in a large bowl:
3 cups bread flour
2 teaspoons coarse kosher salt
2 1/4 teaspoons active dry yeast
To the previous, add 1 cup sourdough discard and ~1 1/8 cups warm water. Amount of water varies with humidity. If the dough too wet, the next steps become more difficult. It's a judgement call. Mix together using heavy wire bread whisk until all ingredients are well incorporated. Cover with cloth and let rise for two hours. Don't forget to feed the starter.
After 1 1/2 hours, preheat the oven to 450 with the cooking vessel inside for 30 minutes. I use a ceramic covered dutch oven. Like this.
Take the DO out of the oven and coat bottom and sides with real creamery butter.
Working quickly, scrape the dough onto a heavily floured board. Coat your hands with flour and work the dough just enough to coat with flour and form a ball. Transfer to the DO. It will be gelatinous, just plop it in the pan.
Cover the DO with the lid and bake for 30 minutes. After that, remove the DO from the oven and remove the lid. Use more butter to coat the visible part of the loaf. Place DO back in the oven uncovered and bake for 15 minutes.
Remove from oven. The loaf should just fall out of the DO. Dump, cover with cloth, and let cool on a wire rack for 1 hour.
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Mix the dry ingredients together in a large bowl:
3 cups bread flour
2 teaspoons coarse kosher salt
2 1/4 teaspoons active dry yeast
To the previous, add 1 cup sourdough discard and ~1 1/8 cups warm water. Amount of water varies with humidity. If the dough too wet, the next steps become more difficult. It's a judgement call. Mix together using heavy wire bread whisk until all ingredients are well incorporated. Cover with cloth and let rise for two hours. Don't forget to feed the starter.
After 1 1/2 hours, preheat the oven to 450 with the cooking vessel inside for 30 minutes. I use a ceramic covered dutch oven. Like this.
Take the DO out of the oven and coat bottom and sides with real creamery butter.
Working quickly, scrape the dough onto a heavily floured board. Coat your hands with flour and work the dough just enough to coat with flour and form a ball. Transfer to the DO. It will be gelatinous, just plop it in the pan.
Cover the DO with the lid and bake for 30 minutes. After that, remove the DO from the oven and remove the lid. Use more butter to coat the visible part of the loaf. Place DO back in the oven uncovered and bake for 15 minutes.
Remove from oven. The loaf should just fall out of the DO. Dump, cover with cloth, and let cool on a wire rack for 1 hour.
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Last edited:
OP
OP
#4 Rustic sourdough
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OP
OP
#4 Rustic Sourdough
Did you lose count? Or are the numbers indicative to the style/ingredients in the various loaves.
I've got a loaf of rye in the bread machine at the moment. Not sure if I've made this particular recipe, but I need some bread. As I am going out later this morning I'm leaving it in to bake, vs taking it out and using the oven.
I've got a loaf of rye in the bread machine at the moment. Not sure if I've made this particular recipe, but I need some bread. As I am going out later this morning I'm leaving it in to bake, vs taking it out and using the oven.
OP
OP
#4 indicates a four pound loaf. The nomenclature is part of a shorthand that we used to take orders at a hardware/general store in the days before computers. Still use it to this day.
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That's a BIG loaf!
OP
OP
OP
OP
2x #4 Rustic sourdough. Our Wednesday dinner guests asked for a loaf to take home.
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CharlieD
Chef Extraordinaire
? I thought you said the bread was sour dough? Why yeast?
OP
OP
I use sourdough discard rather than fed starter for flavor. There is some yeast in the starter, but adding yeast ensures day-to-day consistency.
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Charlie, I've actually seen quite a few sourdough recipes that add yeast. I was constantly surprised but I'm getting used to seeing them now.
My attempts are getting better. This starter is just lazy. Not sure how much longer I will fight this one.
OP
OP
Looks good to me. Try adding some dry yeast to the mix for better consistency batch to batch.
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I've really been trying to get to a starter only bread. I used to have a starter that was very robust and would make wonderful bread. This one just seems lazy.
I used a YT video on how to do this one and it included overnight in the fridge after shaping.
I used a YT video on how to do this one and it included overnight in the fridge after shaping.
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