Yummm...
Can't you just smell the warm tanginess of this sourdough bread? The crust is thick and crisp and crackles just right when you bite down; the center is moist and chewy. I'd love to offer you a piece.
But since bread doesn't pass well through the Internet, we can walk through the process together so you can bake up your own pair of loaves. This takes a small bit of time over the course of four days (possibly just 3 1/2), so we'll tackle it one day at a time. I offer you my spin on Peter Reinhart's sourdough process from Crust and Crumb (Tenspeed Press, 2006). If you want the full run-down of his winning technique, treat yourself to a copy or put it on your Christmas wish list. Peter is masterful; I only hope I can do justice to what he has taught me in his book.
DAY ONE (or NIGHT ONE, as the case may be):
Increase your starter (see yesterday's post on increasing starter). Tomorrow you'll be using a cup of completed starter (unless you plan to make a double batch, so plan accordingly).
Today is a great day to make sure you have the ingredients and supplies on hand for the rest of the recipe. This makes 2 small loaves; double for 3 large loaves. But be warned--if you double the recipe, you will need to buy pants with a larger waistband. You will need:
unbleached all-purpose flour (1 c)
bread flour (3 c)
salt
sugar
corn meal
* * * * * * *
parchment paper
large baking sheet
9 x 13 baking pan OR cast iron skillet
probe thermometer (optional, but helpful when you are learning)
That's all there is. No commercial yeast required. If your recently fed starter is bubbling with enthusiasm, you can trust it to make your bread raise quite well.
--Rose-Marie
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