Reviving Dried Sourdough Starter

In a continuation of the “How To” on drying an active starter previously posted here, we’ll look at the steps to revive that starter. A few people have asked how this is done or how long it takes to get a dried starter back to active duty.

So let’s get going and you’ll see it its actually pretty fast and easy.

Our Mis en Place here is very simple: your starter flakes and some water. Here is the bag of dried starter I made from my ‘from scratch’ starter PJ in the other thread some 7 months ago. It has been kept in the freezer for most of that time. You may be using your own dried starter or a bit you got from a friend, a commercial one like Carl’s or King Arthur or specialty source starter from… the specific source won’t make any difference, the reviving process is the same.

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Pane Al Fromaggio

… or more simply Cheese Bread, as it’s actually called in Jeffrey Hamelman’s Bread: A Baker’s Book of Techniques and Recipes This is bread #21 in the Mellow Baker’s Challenge to get through all 84 recipes in the First Edition book. Yes, we’re now at about the 1/4 mark. If you have the book and want to give it a go, it can be found on page 180 from the Levain section (page 190 of the 2nd Edition).

Those of you following along here and on will notice that this is in fact a September bread and I’m posting it in mid-October. The reason for the tardiness is that there’s been a refocus in our household of late that’s been taking all our attention; more on that later.

I chose a good Italian Parmigiano Reggiano cheese as the bread’s final flavour can only improve with the quality of cheese you use. The dry Kraft pre-grated stuff would not be a good choice here. An alternative, to save a bit of money, would be to mix the Parmigiano with some Asiago or whatever grateable “dry” cheese you prefer.

Let’s get started…

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80% Rye with Flour Soaker

This post is about rye bread. Not your grocery store Deli Light Rye but hefty, hearty, packed-with-flavour rye bread. The type that you slice really, really thin and it still can hold up to bold flavours like strong cheeses or spicy deli meats.

The kind of rye bread I like best. But that I’ve never made before. So it’s one I was looking forward to getting at in the adventure through Hamelman’s book Bread: A Baker’s Book of Techniques and Recipes.

So having never made one of these really hefty ryes, it was a little bit of an experience making what looked more like paste than dough, the small amount of rising the bread did. This isn’t your mom’s normal white bread, oh no. At 80% rye, there’s little gluten to be seen here but a whole smacking load of sticky.

But don’t let any of this deter you from trying it, because aside from being just a tad “unusual” it really isn’t difficult. Just different.

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The Vermont Sourdough Trilogy

One of the breads that came up in the June list for was the Hamelman Vermont Sourdough, a bread I’ve made before a number of times and posted about here several tries on the blog.

The cool thing, however, is that because we’re group baking through all 85 recipes in Hamelman’s awesome book Bread: A Baker’s Book of Techniques and Recipes, we are amalgamating variations on a recipe so in this case we had not only the standard Vermont Sourdough but also the Vermont Sourdough with Whole Wheat and the Vermont Sourdough with Increased Whole grain.

[easyazon-image-link asin=”0471168572″ alt=”Bread: A Baker’s Book of Techniques and Recipes” src=”” align=”right” width=”130″ height=”160″]Since we’re supposed to be “Mellow” bakers, we can choose which, if any, of the three varieties we will make. I decided: all three. Since I’ve done the straight up VS already, I wanted to give the other two types a go and see how they compared.

This still leaves two other breads for June: Pizza and Beer bread. I’ll try to get to those in the next few weeks. But let’s have a look at the Vermont Trilogy for now.

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Non-Miche Miche

Miche Poilâne in the Poilâne bakery, Paris

When is a Miche not a Miche? Or perhaps more to the point what is a Miche?

“Miche” basically, is the French term for a very large loaf of bread, somewhat rustic and typically shaped round and flat.

Probably one of the most famous miches around at this time is the Miche Poilâne which comes from the Poilâne bakery in Paris, the loaf weighing in at 2 kg or about 4.4 pounds. Although the bread is a long-keeping one ( says their miche lasts 5 days after baking, then suggest toasting thereafter) and the flavour improves over a few days, I knew pretty much immediately that this huge a loaf would not be feasible for our household of 1.5 bread eaters. So when this miche showed up on the list of May Breads, I had to decide how to make it.

This recipe is the Mixed-Flour Miche on page 166 and it  makes a 3 lb. 10 oz. (about 1.64 kg.) loaf, smaller than Poilâne’s but still too huge, it would have gone stale long before I got to the end. I therefore chose to simply make two boules so about 820 grams each. I think some lucky friend or neighbour is about to get the spare loaf of bread, however because I still want to make other breads this month! The Corn Bread and Grissini on the bread list both look interesting.

NOTE: I had previously said this bread was (and happily thought I had made) the Miche Pointe-à-Callière on page 164 of the book. That was incorrect. While making the levain build, I had inadvertently flipped to the next page in the book and made the Mixed Flour Miche instead. So this is in fact the Mixed Flour Miche made from start to finish. I’ll do the PaC version at some other point.

So will this miche no longer be a miche? Are these half-miches? Still plenty big but at least would fit in my new round banetons and would give me an opportunity to get fancy with some decorative slashing. Maybe; as I write this, the loaves are doing their final proof and I haven’t got to the slashing part yet so we’ll see how that works out when we get to it below.

So let’s start this slightly unnervingly large bread.

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