In these troubled times, I was delighted to read a well-written meditation on simple pleasures. Time, patience, perhaps a bit of luck, and along with the pleasure of the process, a treat to share with those you love.
Tim, this recipe doesn't work. It needs to bake for an hour; 20 minutes with the dutch oven cover on and 40 minutes with it off. You can always measure with a thermometer, it should be approaching 100C, - most water baked out.
Also I encourage use of parchment paper when taking the second rise dough out of the basket, then you can have something to hold onto as you lower the bread into the VERY hot dutch oven.
Dave. Of course it works as written. I bake sourdough nearly every day, and have done so for years. In 1992 this recipe won in a James Beard bread competition in SF. People do bake for a total of 40 minutes but at 425 or 450. Give it a try.
I've made sourdough bread - and beer, wine, pickles, sauerkraut, cheese. dosas and my favorite, kim chi (How can they charge that much for a little jar of soiled cabbage?) Never trusted myself to make ham or sausage fermented.
If you find yourself with too much sourdough brea, you know where I live...
Thank you for this! I started making sourdough eight years ago and that starter is still chugging away. I will try your recipe.
Watching the video will help, I hope.
In these troubled times, I was delighted to read a well-written meditation on simple pleasures. Time, patience, perhaps a bit of luck, and along with the pleasure of the process, a treat to share with those you love.
Wow! Impressive!!!
Tim, this recipe doesn't work. It needs to bake for an hour; 20 minutes with the dutch oven cover on and 40 minutes with it off. You can always measure with a thermometer, it should be approaching 100C, - most water baked out.
Also I encourage use of parchment paper when taking the second rise dough out of the basket, then you can have something to hold onto as you lower the bread into the VERY hot dutch oven.
My mistake, I missed the 40 minutes in your recipe, did you edit?
The cooking time is 20 covered and 5 to 7 uncovered at 500F. Give it a go. You might be surprised.
Dave. Of course it works as written. I bake sourdough nearly every day, and have done so for years. In 1992 this recipe won in a James Beard bread competition in SF. People do bake for a total of 40 minutes but at 425 or 450. Give it a try.
I've made sourdough bread - and beer, wine, pickles, sauerkraut, cheese. dosas and my favorite, kim chi (How can they charge that much for a little jar of soiled cabbage?) Never trusted myself to make ham or sausage fermented.
If you find yourself with too much sourdough brea, you know where I live...