Julia Child's French Bread

Always delicious and easy: Julia Child's french bread. Today with the best soup ever: Roasted Garlic Soup, what a combination

I send this bread to We Love Yeast

Bread with sourdough and oat porridge

Zorra of Kochtopf, the lovely host for BBD 80 and initiator of the Bread Baking Day and World Bread Day asked us to bake Bread with Sourdough. I have sourdough in my fridge and it's ready! 

 Chad Robertson's latest book, Tartine No. 3, Modern, Ancient, Classic, I found a recipe with Oat Porridge. 

I use Lievito Madre, a Italian sourdough. I love it because it stays in the fridge until I need it and it doesn't tastes and smells too sour. This is how I make it

Lievito Madre, start mixture: (ferment 2 days at roomtemperature)

200 gr Unbleached AP 550, 100 gr Water, 25 gr Honey, 15 gr Oil     

Firsth feeding: (ferment 1 - 2 days at roomtemperature)100 gr from start mixture, 100 gr Unbleached AP 550, 50 Water, 5 Honey

2^nd (and continue) feeding: (ripen 2 -  5 days in refrigerator)100 gr from 1th feeding, 100 gr Unbleached AP 550, 50 gr Water

Chad really knows what he and his team are doing. His loaves taste good! I will definitely bake this again!

Sourdough sprouted wheat loaf with a biga

This time Zorra of Kochtopf and the host for BBD 79 and initiator of the Bread Baking Day and World Bread Day asked us to bake with a Biga (a firm preferment, which is used mainly in Italian breads). Zorra also asked us to experiment. I think I did. 

In Chad Robertson's latest book, Tartine No. 3, Modern, Ancient, Classic, I found a recipe with sprouted wheat that appealed to me. In fact all loaves appeal to me, but that is for next time. Chad uses leaven for his loaves and I used a biga because I love to participate with the Bread Baking Day. Instead of high-extraction wheat flour and medium strong bread flour I used flour 550 and added sprouted wheat.

We found organic wheat berry and they sprouted beautifully. It took me 4 days to get this freshly sprouted wheat 

Normally I use my electric mixer for kneading dough. But, not today. Chad uses his hands instead. He uses “the master method” for most of his breads. I followed Chad’s instructions used my hands and let time do the rest. 

I proofed the dough in the refrigerator and it proofed very well. When I wanted to transfer it to the Dutch oven it almost slipped out of my hands, it was so full of bubbles. I was happy not to burn myself and didn't care for the shape. 

The result is good smelling, very good tasting and healthy bread. I will definitely bake this again!