Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
A Frequently Asked Question About Sourdough π Plus: Eggplant Meatballs, Refrigerator Pickles, Peach Galette & More
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Good Morning, Friends. Nearly every week, I receive an email or a comment from someone lamenting that the bottom of their sourdough loaf is too tough. They love the crumb and the flavor, but, as one reader sweetly wrote recently, sometimes "the crust is a bit too crispy for my weak teeth." I get it! And I have a solution, but first, let's quickly review the process. For Dutch oven baked loaves, the loaf bakes covered for roughly 30 minutes, then uncovered for another 15 minutes. Forty-five minutes sitting on a piping hot cast iron surface is a long time. I find that if, after the initial 30 minutes, I transfer the loaf to an unpreheated sheetpan... ... it saves the bottom crust from becoming overly crisp. It's toasty but not tough: And it doesn't require a chainsaw to slice: Incidentally, I love my bread mat for these Dutch oven-baked loaves. Its sturdiness makes transferring the loaf to the DO easy, and since getting one, I haven't had to use parchment paper.
Finally, the above-pictured loaf is 20% sprouted whole wheat flour, 80% bread flour. It does not require an autolyse, and as far as sourdough bread recipes go, it's on the simple side. Get the recipe here:
PS: It makes excellent toast π― Review of the Week
βοΈβοΈβοΈβοΈβοΈ βDeliciously Chewy No-Bake Energy Bitesβ "These were so easy to make and absolutely delicious! Thank you!" β Rebecca 7 Recipes to Make Right NowβRoasted Eggplant Meatballsβ
βSimple White Bean Saladβ
βBlistered Green Beansβ
βRaw Corn and Tomato Saladβ
βMoist & Delicious Cornbreadβ
βCaramelized Onion, Tomato, and Eggplant Pastaβ
βPeach Frangipane Galetteβ
Farm Share Friends:
... it's here! The season of ALL the greens, herbs, radishes, and more. While I am no longer updating The Farm Share Newsletter, these posts from previous years may be helpful:
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Hi. I'm Ali.
Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
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Friends, good morning. Earlier this week, needing to put one lone, large eggplant to use, I "oven-fried" it, using a favorite old recipe from America's Test Kitchen. The beauty of the recipe is that the breaded eggplant rounds bake on a preheated baking sheet with a very small amount of oil β there is no standing at the stovetop, frying batch after batch. The oven-fried eggplant rounds ultimately get smothered in sauce and cheese if you make ATK's full recipe for eggplant parmesan, which I...