OK, so here we go. I have posted this recipe before on this blog. But this version has some changes which I like much better. No necessarily different ingredients, but rather an altered technique. Here are some suggestions:
1). The 1st rise calls for 90 minutes. Don’t cut this short!
2). I divided the batch into two loaves at the 1st rise and placed them in a warm oven (the oven light on) to achieve the rise. Works extremely well.
3). I literally “poured” the dough
into 2 loaf pans and did not punch down between the 1st and 2nd rises. I just gently shaped the loaves and did not deflate.
4). The 2nd rise calls for 1 hour. Again, I did not cut this short. The loaves rose in their respective loaf pans.
I think the bread came out just fine. The crumb is what I am looking for. The taste is good, although not heavily “sour”. (Add 1 teaspoon of citric acid – vitamin C – if you want more sour or let your starter ferment longer.)
So enough of the “gibberish! I think the photos do the bread justice! Here is a direct link to the recipe, if you would like to print it out.
Rustic Sourdough Bread Enjoy the bread and be sure to let us know how it comes out. And as a side note, my niece, Beth, tried the
Cobb Salad the other day and her husband said it was the best salad he has ever had. Kudos to Beth!!
Rustic Sourdough Bread
Ingredients – Starter Feed:
1 c Starter, give away or make pancakes
½ c Water, 100°F
1 T Honey, use a light, floral honey. Tupelo is good.
1 t Active Dry Yeast
1 c King Arthur Unbleached All- Purpose Flour
Ingredients – Bread Dough:
12/3 c Water, 100°F
2 t Active Dry Yeast
2 T Honey, use a light, floral honey. Tupelo is good.
2½ t Salt
2 c Refreshed Starter
4 c King Arthur Unbleached All-Purpose Flour
Starter Feed:
1). Remove 1 cup of your starter and either give it away and let a friend start their own or make pancakes or waffles.
2). Add:
½ c 100°F Water
1 c King Arthur Unbleached All Purpose flour
Pinch Yeast
Stir to completely blend and let sit 12 hours before using.
Bread Dough:
1). Combine all of the ingredients, kneading to form a smooth dough.
2). Allow the dough to rise, in a covered bowl, until it’s doubled in size, about 90 minutes.
3). Gently divide the dough in half; it’ll deflate somewhat.
4). Gently shape the dough into two oval loaves, and place them on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425°F.
5). Spray the loaves with lukewarm water.
6). Make two fairly deep horizontal slashes in each; a serrated bread knife, wielded firmly, works well here.
7). Bake the bread for 25 to 30 minutes, until it’s a very deep golden brown. Remove it from the oven, and cool on a rack.
Preparation Time: 13 hours
Cooking Time: 30 minutes
Inactive Time: 30 minutes
Total Time: 14 hours
Robin prepping the mushrooms
Mushroom saute
Prepping the semolina for the pasta
Blending the spinach into the semolina
The pasta and Robin resting. It’s nap time!
Building the lasagna. The bechemel is fresh made. Cremini Mushroom Lasagna on the left and the Chantrelle Mushroom Lasagna on the right. Build layer on layer.
Rolling the pasta
The lasagna is out of the oven
Robin making the salad
The salad is plated!
The lasagna plated. 
Boise Foodie Guild 