Norwich Sourdough with Breadcrumb

I have a big bowl with homemade breadcrumb. It all started with delicious smelling and good looking baguettes from Chad Roberts Tartine, book no. 3.

I dried the bread in the sun and ground it in the food processor. 

Everything went as I hoped it would. But then I noticed no oven-spring. Were they over-proofed? It's hot, 34 degrees, in our house at the moment. At that time there was nothing I could do. At least they had a nice color ;-) After they cooled enough I cut one open and the dough was still raw!! Then it finally struck me, we were out of gas!

Luckily I knew I could re-use the old bread as bread crumb. One day I will bake Chad's  baguettes, because they smelled great. But today I use the bread crumbs in a no fail Norwich Sourdough by Susan's WildYeast

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!