Since I decided to skip the next two breads in the challenge, these being the challah (yet another egg bread and one I’ve done before) and the Ciabatta (again, previously done) I decided it was time to get me some tasty sourdough. Since I was on my own that week (Punkin being off visiting the ‘rents for their 50th) I decided to spoil myself. I also decided I’d follow the pattern I’ve been doing for the last few weeks and do the step-by-step thing.
[easyazon-image-link asin=”0471168572″ alt=”Bread: A Baker’s Book of Techniques and Recipes” src=”http://ecx.images-amazon.com/images/I/51OV5EvTM6L._SL160_.jpg” align=”right” width=”130″ height=”160″]This Vermont Sourdough is now somewhat of a “classic” recipe and is from Jeffrey Hamelman’s tremendous book Bread: A Baker’s Book of Techniques and Recipes. This is another book that should be “mandatory” in a bread enthusiast’s library. Aside from recipes, as with the BBA, the book is chock full of great info that teaches you more than simply “how to make this or that bread” but gives you the technical knowledge to help you learn what’s going on with your breads.
Be sure to click the image to order it from Amazon if you don’t already have a copy.
So here we go, grab a coffee or whatever and follow along.
First, the now mandatory “Mise en Place”:
As you can see, the ingredients list here is pretty simple: flour, salt, water and some form of leavening, in this case, a shot of Audrey-2.