Fresh Rustic Artisan Bread
My husband has a knack for picking up hobbies (I wonder why we get along!) and the newest hobby is bread making. We’re trying to go back to basics and see what we can make without the fancy appliances. I got him the Tartine Bread Book for Christmas and his little brother got him the double sided Dutch oven. With these tools, some flour, water and his fingers, he began the process a few weeks ago. It seems like an intense, organic and very detailed process that is kicked off with a smelly starter (made it seem like something threw up in our kitchen), but ends with gorgeous, mouthwatering loaves of sourdough bread. It’s a tedious labor of love (like most of our ambitious projects), but the taste of the warm, sweet sourdough is worth it. I highly recommend the book and the Dutch cooker!
The babies starting their rise early in the morning
Growing…growing…
Transferred to the double sided Dutch oven before getting in the hot hot oven
The Dutch oven is so heavy and has enough air space in it to allow the steam from the dough to be trapped so the bread can rise
Gorgeous fruit of his labor
He made 6 loaves of sourdough and olive sourdough in this batch. We wrapped some up as special gifts for friends and family.
And we kept some for ourselves!
February 9th, 2012 at 1:09 am
[...] tablespoons milk, 1 leek (sliced), 2 pieces of bread cubed (I used my husband’s freshly baked artisan bread) Directions: Preheat oven to 375degrees. Spray a 12 cupcake pan with vegetable oil. Add 1 bread [...]