Since taking up sourdough bread making around two years ago, after Celia sent me some sourdough starter, I have rarely bought bread. It’s not just about economy, though good loaves do seem to cost an arm and a leg these days, but more about the flavour and satisfaction, as well as the ability to adjust the bread’s composition to suit your own needs. I usually make a linseed studded loaf as I find that grain very beneficial to my gut, making the bread much nicer to eat. I also prefer a bread with a proportion of wholemeal added, at least up to one quarter of the total, as it gives a nuttier flavour. On the weekends I often make flavoured yeasted breads, Pani Festivi, such as rosemary, walnut or cheese bread. This weekend’s version, a pumpkin and fetta loaf was tasty but a little challenging to make. It was cakey and soothing and went well with the rainy weather.
I love the days when Celia, my/ our/your sourdough mentor and home village baker extraordinaire, puts out another bready post. Her recent addition, “A New Overnight Sourdough Tutorial – High Hydration Loaf” is a must read for those who need some revision, or inspiration, or a new approach. The instructions come with step by step pictures and videos so really, any one can make a beautiful loaf, if you already have some starter.
These two loaves were made this morning after following Celia’s method. As I don’t have an enamel roaster, as mentioned in her post, I used a cast iron enamel Le Creuset style pot for the round loaf and a preheated metal tray for the long loaf. The loaf cooked in the enamel pot required further browning, removed from the pot, for a further 10 minutes after baking, as recommended. The open baked loaf was ready to pull out after 40 minutes. This bread has a very open texture. The one cooked on the tray has a firmer crust. Do not be tempted to cut them open until properly cold! You must resist.
I am now keen to invest in some of these enamel roasters- they are lightweight, will probably heat faster than the cast iron pot, and make my early morning madness even sweeter.
Grazie Mille Celia for your continual inspiration