The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
Tags: sourdough whole wheat bread flour wild yeast
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andrew from Vancouver Island, BC
This is a fascinating bread. I'm still a bit wobbly with sourdough, and the first two times I made it, it came out very well (it received compliments from a French teacher of one of my daughters). The third time, it was a terrible flop - and I realized that I still have a lot to learn about wild yeast. I still don't know if it under or overproofed, but after all that work it was a bit dispiriting.
It makes a huge loaf (4.5 lbs), very dark and chewy. It's a bit of a challenge to work with that much dough, and the kneading will help with your arm muscle development! Definitely one to impress people with when you master it, and one to be shared with a group.
(edited 19th October 2009) (0) comment (0) useful
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