Breads

More bread. This time an Everyday Sourdough Boule. It’s very yummy. And kind of pretty, actually too.

I’ve been playing around a bit more with “right sizing” my bread recipes for the vessel that I am baking them in. Meaning, sorting out the baker’s ratio for a loaf with 3 cups, 4 cups and 5 cups of flour, because those are the 3 Dutch Oven sizes that I have. I’ve made the mistake of having the loaf be too big and it hit the lid causing a strange shaped loaf (though it tasted fine). Photographed here is the biggest loaf that I make, in my 6-quart Dutch oven. It’s way too big for a single person, but that is my measuring starting point. Lot’s of stuff to learn in the bread baking department. My Opa would be proud that I gotten more into bread baking though.
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This here is perhaps my absolute favorite bread to make. It seems to be fail-proof and it is always delicious. If you are adverse to the onion-y flavor the “Everything Bagel” mixes provide, King Arthur Baking sells an Artisan Bread topping that is similar, minus the onion flakes, or you could make some yourself by combining pumpkin seeds, sunflower seeds, flax seeds, sesame seeds, poppy seeds and salt. This boule is quite big, so I cut it half and then cut half-loaf slices. You can also freeze it, wrapped tightly in plastic wrap. Makes a super-yummy sandwich bread too.
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