Vermont Sourdough – Redux & Step-by-Step

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.

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”:

vermont-mep

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.

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Vermont Sourdough, round two

This time I used the Carl starter which has a little more tang. The loaves were in the oven for 30 minutes but at 420ºF – at least that’s what I set the oven at – as opposed to the 40 minutes at 460ºF the recipe calls for.

Vermont Sourdough, Round Two
Vermont Sourdough, Round Two

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Vermont Sourdough

Yeah, it’s been a few months. Not that I haven’t made bread, I have, numerous batches in fact. But they were really mostly “sandwich” bread and all basic yeast things. Not as tasteless as store bought “Wonder” type stuff (which they were meant to replace) but not terribly exciting, either. On the up side, these numerous plain breads allowed me to play with the oven’s temp a bit and I think I have it tweaked to be pretty accurate now so things don’t burn too much. So let’s get on with today’s bake.

Vermont Sourdough Continue reading “Vermont Sourdough”