Biscuits
No-Knead Bread (3-day version)
Polish Rye (Daniel Leader version)
French Sourdough (Daniel Leader)
More Sourdough (all white, as opposed to my usual 20% whole wheat)
Still More Sourdough (best rise)
Chocolate Sourdough (better than you can imagine!)
And lastly, from today, sourdough loaves and baguettes
8 comments:
YUMMY!!!! I LOVE SOURDOUGH!!!! They all sound so good...the chocolate one sounds interesting i have to admit! :)
The chocolate sourdough is better than you can imagine. But it's not better than I can imagine--'cuz I've had it, and I know just how good it is. By the way, when are you making it again?
Lori - I'll have to make you a loaf sometime when I'm coming to visit. White, wheat, rye, or chocolate?
Mark - when you request it.
Oh Rachel,
You should open a bakery! I'd shop there. Yum- Oh....
Your breads are beautiful! What did you do different to get such a good rise on the one sour dough bread??? The chocolate one, well, I have to have the recipe!
Karyn - terrific idea! I'll have to think about it. :)
Heidi - I improved the height by have a longer fermentation stage (1st rise) and more steam in the oven during the first 10 minutes of baking. The chocolate sourdough is easy. Take a good sourdough recipe and fold in lots of bittersweet chocolate chunks when forming the loaf. It will need to proof longer than regular loaves before baking, since this will remove most or all of the gas in the loaf by kneading the chocolate in, which I typically avoid in shaping the loaves.
oops - "by having" not "by have" - sorry!
Your kitchen must've smelled devine for the whole week!
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