Rustic Bread from the Agrarian Kitchen

[containergirl]

Chookie, I sometimes leave it over night.  Once it gets over 20 degrees at night if I do it over night it is a lovely flavour and texture like a sourdough.  It doesn't rise as much but tastes fantastic - I tend to make a more turkish style loaf if this is the case.  Mostly I leave it for 2 - 6 hours during the day, depending on what I am up to, how desparate we are for bread, and the humidity. 

I stir it a few times during it's sit.

I started with denali's recipe from the following web site and found that I could skip the poolish step and just do it all together and our daily bread has evolved from there.
http://www.breadtopia.com/bread-recipes-dry-yeast/

[achookwoman]

containergirl,  I find that if I do the 2nd. rise in the cast  iron pot,  and cook it in this with the lid on for the first 30 mins.  i get a good lift and still a moist loaf.  Thanks for the breadtopia reference,  always good to see what others are doing.

[containergirl]

Thanks for the tip about the second rise.  I dont have a cast iron pot but I reckon my vintage pyrex collection could work (thereby justifying me keeping it!)

[achookwoman]

containergirl, the Pyrex would be great.   Sometimes I use a bread tin and make a 'helmet'  from foil to keep the steam in for the first 1/2 hour.

[judydawn]

Finally got around to making this one Chookie, had no rye flour so used all wholemeal flour with my bakers flour.  A long process but I got there and it is a lovely loaf indeed. Slowly working my way through all these different breads on the forum.

[Cornish Cream]

Good looking loaf Judy  I was going to start this bread but when I looked I didn't have enough bakers flour left in my cupboard.I hate grocery shopping at the weekend so have put it on hold until I shop on Monday.

[cookie1]

This is a lovely loaf isn't it? DH loves it but I have to make sure I will be home all the next day when I make it.

[judydawn]

Yes, it does tie you to the house Cookie so has to be well planned.

[cookie1]

I made this again yesterday as we really like it. I was amsazed at how slow the rising was due to the cold weather. I ended up leaving the overnight rest for another few hours. I think it has actually developed a slightly sour taste, or it maybe in my mind. Lovely texture and lovely bread.

[achookwoman]

Cookie,  I think this is about as close as you can get to sour dough,  without the sour dough starter.  Glad you like it.

[cookie1]

I asked DD which bread she likes best of the ones I have been making lately. This is the recipe she chose.
Chookie's it is as near as you can get to sourdough. That's probably why we like it so much.