Last one? We'll see. Anyway, this is the extra crusty batch that I cooked to go with the Low Country Boil: the crustiness is great to dip into the juices....
Yours, in retrospect,
N.
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Musings on life, bread and other necessities.
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16 comments:
The texture on these loaves is just divine. I can practically feel it through my screen.
Last of the beach pictures? Say it ain't so! I'll see if I can pull some more out of my archives, too, k?
Mmmm. I would love to float a nice thick slice of that in a bowl of onion soup. Gorgeous photo! Hello from Michele's.
Fresh baked! a buttered slice would be perfect for today's breakfast. Coffee is ready, too.
Michele sent me today -- can ya send me over a couple of loaves? Can't remember the last time I had bread like this :)
And when did you say that My First Wife and I are invited over for dinner? Yowee! That looks good!
Unfortunately that bread was all eaten two weeks ago -- and since LOML and the sprogs are not such great fans of crusts as I am, I haven't made a similar looking batch since.
But I will say that this is really easy to do -- get out a mixing bowl, take off any rings, and start mixing!
N.
Those look so tasty. Wish I could share.Mouth-watering stuff.
Michele would want me to.
i would say more, but the toaster is calling me.
Michele says YUM!
That bread looks fantastic! And as I'm feeling rather peckish at the moment, I wish that a loaf could magically appear in front of me right now!
Hello, Michele sent me.
Looks good. I'm not one for crunchy breads but I can see how that one would be perfect for sopping up juices.
Ooh! I love fresh crusty bread! Now all we need is some cheese and olives. Yum!
I wish I had some bread to go with my lunch. Mmmm that looks great! Thanks for visiting. Michele sent me
Oh man..can I come and live with you? These look wonderful. Now I need to go back and look at your low country boil. Do you have a recipe for that bread or is it a trade secret?
Michele sent me. Now I'm hungry but I'm still glad I came!
Mmmmm...bread.
Moogie: the bread is basically an old-dough version of sourdough: when making bread, make a batch of dough as usual, but set aside a few ounces of the dough in the fridge in plastic wrap or a ziplock bag.
Within a small number of days, do the following:
Break the dough into smallish pieces and put into a couple of cups of warm water. Leave, covered, for a few hours. Add a cup or so of bread flour, whisk to combine, and cover and leave until yeasty and bubbly (use a little sugar too as insurance if you wish: half a tsp or so).
Once the batter is showing signs of really being alive, add enough bread flour gradually, mixing all the time, until it is incorporated and of the right texture for bread dough. Now knead for 10 minutes or so.
Leave to rise for a long time --- several hours, until doubled-ish.
Shape, and leave to rise for a long time, until doubled-ish.
Slash, and bake in a preheated 425 oven, turning heat down to 375 after 10-15 minutes. Bake until it looks like this.
Note that there is no yeast added: after several batches, the dough really develops a sourdoughy quality to it.
N.
Oh, and don't forget the salt. About 1-2 tsp salt, or a little more if using kosher salt.
N.
This bread looks so good! The crust is the best part of bread.
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