11-27-2009, 04:26 AM
The variation I am using is 4C flour (I've tried various combinations of white, whole wheat,9 grain cereal so far, the rye/whole wheat batch is rising now)2 cups water, 1/4 teaspoon yeast and 1 1/2 teaspoons salt. Mix all the dry ingredients up (including the yeast)add the water and let it sit covered for 12-18 hours, fold it over a few times, let rest 15 minutes, form your loaf and rise again on the baking pan until it doubles in size. Then bake at 425 in a preheated oven. I don't have a dutch oven so I didn't go that route, but the ciabata style loaf came out fine, as did the round and the traditional sandwich loaf. We started a rye based sourdough starter yesterday so I can do a sourdough hunter's rye and because the ciabata would be better with a little tang. breadtopia.com has good info on variations and I really like the video demonstrations. Happy baking!
Carol
edited to add a missing step
Carol
edited to add a missing step
Carol
Every time you feel yourself getting pulled into other people's nonsense, repeat these words: Not my circus, not my monkeys.
Polish Proverb
Every time you feel yourself getting pulled into other people's nonsense, repeat these words: Not my circus, not my monkeys.
Polish Proverb