It doesn’t get much easier than this. Mix everything together, forget it in the fridge overnight and bake the next morning. That’s how easy it is to make a moist, tasty wheat and rye loaf. The hardest part is waiting for it to cool.
Month: June 2015
Know your classics. We hear it all the time in cooking. Obviously this also includes baking. Let’s start in Italy with a Dutch oven baked delight that takes almost 24 hours to make.
This dough is a sticky challenge. The water to flour ratio is 86 %, so most of it’s handling takes place in the bowl. Tip: Keeping dough cool is a great trick for adding taste.
Knead by machine, hand, or just leave it alone and let the yeast do it for you. For this whole grain and rye sourdough bread, I slapped and folded and almost crashed and burned.
This bake was a pure act of revenge on the dough that failed me so miserably yesterday. My first recipe is a simple sourdough loaf that turned out just fine.