All you bread bakers- what do you think?

[RunnerKim]

I was thinking Asiago as I read down the thread and saw Funnybone mention it. I think that would be great with the roasted garlic and complement the sourdough tang well. Definitely need a strong cheese or it'll just get lost in the sourdough. Yum.

I haven't worked with sourdough in a long time - have some starter which I just need to give up on now but hate to for sentimental reasons.

Kim

[Searcher]

Peccorino Romano would be good. It's easy to use like Parmesan but with a stronger flavor and a bit of a bite to it. I think that would be nice with the roasted garlic. And, the Asiago, would be really good too.

[beccathebaker]

The sourdough recipe that I use is from my absolute bread bible which is Bread Alone by Dan Leader. I would totally recommend it to anyone. I make most of my breads from there and have had this wonderful starter going for over a year now. Did you want the recipe for the starter as well as the bread? The starter directions are pretty complicated but the bread itself is pretty simple. The hard thing for most people is usually just timing. Good bread requires time. I have never tasted a "rushed" bread that I like. Something about a bread that has wild yeasts is so much tastier! All that goes in is salt, water and flour and I think that the taste is far better than breads with lots of additives.
Thanks everyone for the ideas. I think that I will try the parmesan and roasted garlic and let you all know! -Becca

[pammy]

I think I can speak for everyone on the thread in saying "Yes, Yes!!!" Please do share your sourdough starter and bread recipes. It is kind of funny, I have been nosing around the sourdough starters in the baking section at the grocers. I keep thinking that they probably aren't that great. What you said about not rushing bread hit the nail on the head Becca. I have a bread maker, but the stuff I make there doesn't taste as good as the homemade bread my mom used to make. Also, I like to add as much fiber to my bread as possible. Would it ruin a sourdough bread to make it with the white whole wheat flour that many people have been talking about?

[This message has been edited by pammy (edited 03-22-2001).]

[kima]

Hi Becca- Since the starter instructions are quite complicated no need to type them out. I will look for the book Bread Alone. I always let my bread rise slowly and cut back on the yeast. Potato water also helps to create a lovely moist bread.
If you have time the bread recipe you use would be nice. It is so wonderful to "talk" with people who are passionate about bread and baking. I have a friend Bryanna Clark Grogan who has written many cookbooks who is the only other person I know who loves to talk and make bread. Happy kneading! http://www.cookinglight.com/bbs/smile.gif

[beccathebaker]

Well- here is my bread recipe. I will not include the starter directions as they would take up sooo much space! Here's what I do:
The night before baking, feed your starter with 1 1/4 cups flour to make a levain (basically a stiff dough). Let this sit overnight. Next morning, take 2 cups of the levain out and put in a mixing bowl with 2 cups spring water and dissolve the levain with your fingers (this part is fun!).
Add 1 cup of flour (flour can be 1/4 whole wheat to 3/4 white-but not much more whole wheat than that or it will not rise properly). Also add 1 Tb. flour. Mix thoroughly. Then cup by cup add more flour until you have a fairly stiff, workable dough.
At this point, remove from the bowl and begin kneading on the counter adding just a bit of flour as you go along, for about 25 minutes. This is the time that you take out all of your aggresions of the week or just have relaxing dough therapy! You want your dough to be smooth and not too tough, alot of people say that it should feel as soft as a baby's bum!
When it has reached this point, clean out the bowl and lightly oil it or spray it and put the dough in there covered with a towel or saran wrap. Let rise for at least three hours. Can be left in the fridge for hours which actually helps to develop flavor. Now punch down the dough and knead about 2 minutes before setting it back in the bowl for 1/2 hour. After this, divide the dough in two and place in two well floured bread baskets or on a cornmeal dusted baking sheet. Let rise another 2 hours or more. Preheat your stone to 450 for an hour before baking. Toss some cornmeal on the hot stone just before putting the bread in Slide the loaves in after you have slashed them, and spray the oven a number of times with water. Shut the door and proceed to do the same spritzing thing three times more every three minutes. Then just keep the door shut and don't peek until 20 minutes has passed. At this time, open the door and turn the loaf around to ensure even cooking. After 10 more minutes, check the loaf. It should be golden dark brown and should sound hollow when tapped. When You remove it from the oven, place on a cooling rack and try very hard not to slice into your fragrant wonderful loaf for at least 1/2 hour. This is because the breaad actually continues baking once out of the oven.
I hope that this was not too long and that it was clear enough. Let me know if I need to clarify anything! -Becca

[beccathebaker]

hey there fellow bread bakers! I am making some of my sourdough today and was hoping to add a bit of variation with some roasted garlic and a bit of cheese. I love goat cheese and was thinking about trying that, but I worry that the flavor is not strong enough to hold up in a sourdough. I have made cheddar chili sourdough before and loved it. What cheese do you think would go best with the roasted garlic? Does parmesan work? Thanks for any tips! -Becca

[hka]

Well, I haven't made too much bread from scratch, with the exception of using my bread machine, but I think your idea of parmesean with sourdough would be good. Maybe a sharp cheddar cheese would be a good variation as well? Sorry, I'm probably not too much help here!! http://www.cookinglight.com/bbs/wink.gif

[kima]

Becca- I can't be much help with your question because I have not made my own sourdough bread. I do bake "regular" bread alot- always whole grain with the exception of Freanch Bread, Foccacia etc. Perhaps this should be on a new thread but could youshare a sourdough bread recipe? I like bread that is dense and chewy. Thankyou so much!!
Also do you have a recipe for a multi-grain bread that you could share. Much appreciated.

[kima]

Sorry I can't answer your question Becca. I was wondering if perhaps you could share a sourdough recipe with us. I make alot of regular bread but would like to try sourdough. I like bread that is dense, chewy and preferably made with whole wheat. Also do you have a hearty multi-grain recipe?
Is there a particular bread book you like?
Maybe this should be a new thread??

[funnybone]

Wasn't there an Asiago cheese bread recently? Also, I have seen breads with Feta, but have yet to try them - probably because I love feta so much and eat it straight as is. LOL.

[Curleytop]

Ok, I will tell you the way I do my sourdough. My starter is about 5 years old, and still going strong. It was sent to me in powder form from a wonderful lady I met at the Prodigy Food BB. She past away last year near Christmas.
I take out the starter from the fridge, stir it and let it sit on the counter for a few hours. Then I take out 1 cup of starter,(return the jar to the fridge) in a large bowl, add 1 cup of bread flour and 2/3 cups of water. Stir well, cover with saran, and let it sit overnite on the counter. In the morning, I take out my BREADMACHINE http://www.cookinglight.com/bbs/biggrin.gif! I place 1 cup of the active starter, 1/2 cup water with 1 Tbsp white vinegar, 3 cups of unbleached flour, 1 teasp salt, 1 Tbsp.sugar
2 teasp. active dry yeast in the breadmachine. (return the rest of the active starter to your starter pot, stir well, and put it back in the fridge.) Process on DOUGH METHOD. Check after 5 minutes to see that a dough ball has formed, adjust with more flour or water.
At the end of the dough cycle, remove the dough, shape into two baguettes. Place them on a greased and corn meal sprinkled baking sheet,(or baguette pans, or soaked clay cookers). Cover and let rise 1/2 hour in a warm place (preheated oven). Uncover, spritz with water, slash the tops, sprinkle with poppy seeds, sesame seed and sunflowerseed. Bake and enjoy. Baking time will vary on whatever you used for a baking pan etc. Bread is done when an instant read thermometer inserted in the center of the bread read 190 degrees. (With my claybakers
I soak the bottoms and the tops before placing in the preheated oven 450 degrees. Bake for 1/2 hour, reduce heat to 400 remove the tops, and brown the loaves for about 10 minutes.

[This message has been edited by Curleytop (edited 03-23-2001).]