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Showing posts from January, 2018

Sourdough Olive and Artichoke Bread with six grain flour mix

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Sourdough baking requires time. The starter needs to be fed and then given 8 or more hours to rest and mature. The bread itself takes about five hours to prepare, proof and bake. It's not difficult to do and there is leeway in the proofing times, you just need to prepare yourself for a process that can't be rushed. I baked this during a snow storm in January, 2018, it was a very good snowy day project. It yields a bread with a wonderful crust and moist crumb. The flavor is a bit salty with a complex cereal flavor. This bread is worth the trouble if you like working with sour dough bread. The dough does have a bit of commercial yeast, which helps the process move along. Choreography: The evening before you plan to bake. Refresh your starter, allow to rest and proof for 8-12 hours at room temperature. When ripe, measure off 12 oz for baking. On the day you bake, mix the dough. Allow to rise in a warm location for about 90 minutes. Add the olives and artichokes, mix