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 🍞 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 💯 Review of the Week
⭐️⭐️⭐️⭐️⭐️ Deliciously Chewy No-Bake Energy Bites "These were so easy to make and absolutely delicious! Thank you!" — Rebecca 7 Recipes to Make Right Now
Caramelized Onion, Tomato, and Eggplant Pasta
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.
Friends, hello. This week, I had so hoped to make progress on the Tartine morning buns I shared last week, but I got distracted. Shortly after sending the email, one of you asked if the cheater's croissant dough could be used to make Christmas Star Bread, and shortly after that, the chocolate I ordered to make chocolate croissants arrived. So I made a double batch of dough... But that's as far as I got. The experiments will continue this week. The real distraction this week was last night's...
Hi Friends, Remember that cheater's croissant dough recipe we made in early summer? This week I used the dough to make morning buns, following the recipe from Tartine: Revised Edition, and while they didn't immediately transport me back to my favorite cafe, they turned out very well, and the children were very, very happy. The buns reheated well on multiple mornings, and with every reheat, the kitchen filled with the smell of cinnamon and orange zest. Heaven! I'm hoping to post the recipe...
Friends, hello! A few weeks ago, after I shared my struggles with this cornmeal galette dough recipe, a few of you, incredibly, made it anyway and shared your experience in the comments and via email. Inspired by your positive notes, I revisited the recipe, and after a few trials, I found the solution ultimately to be simple: decrease the cornmeal and mix the dough slightly more aggressively. I made a video, which I think is the best teacher for these sorts of recipes, and I updated the post:...