To be honest, this probably doesn’t qualify as a pure sourdough bread. There’s the tiniest bit of yeast in there, but taste-wise it’s just about perfect for me. This recipe is a keeper.
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.
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.
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.