Vlap started a thread about this kind of bread a year or so ago. I finally got around to baking it. It starts as a very stiff levain made with your sourdough starter. The final dough has white, wheat, are rye flours and is a pretty stiff and dry, so it's not light and full of air pockets like most French bread. It's fairly dense, but very moist. I added steam to firm the crust. It has diced bacon in it also. I used bacon that I cured and smoked a couple months ago.
One of these is going to the guy that gave me the hundred lb bag of flour.
I think we'll keep this one.
I'll give this one away since it looks so nice with the diagonal slashes.
It has a wonderful smokey aroma.
Ahhhhh, life is good............. FOR MY FAMILY!!!! I'll eat a small toasted piece.
The family says this bread is fantastic, and I believe them.
BTW. I'm 71 lbs lighter as of today and I am off my blood pressure medication too.
One of these is going to the guy that gave me the hundred lb bag of flour.
I think we'll keep this one.
I'll give this one away since it looks so nice with the diagonal slashes.
It has a wonderful smokey aroma.
Ahhhhh, life is good............. FOR MY FAMILY!!!! I'll eat a small toasted piece.
The family says this bread is fantastic, and I believe them.
BTW. I'm 71 lbs lighter as of today and I am off my blood pressure medication too.
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