Our family schedule has changed in a way that has made it difficult for me to bake bread during the week. So now, Sunday is the day that I make sure to indulge my love of fresh sourdough bread. Most of what I know about baking sourdough bread comes from Jim Lahey’s Sullivan Street Bakery Cookbook. I have baked a few duds along the way. Patience is definitely the main ingredient. Yesterday, however, I came close to achieving perfection!
I keep my biga, (a drier, thriftier form of sourdough starter,) alive in my refrigerator. Since I didn’t remember to start some dough on Saturday night, I chose a recipe that doesn’t take as long to rise that I could still start on Sunday morning. Mr. Lahey offers two ways to make the ciabatta dough, the slow, no mix method, or the fast, use your mixer method. I used my mixer. After three hours I had a glass bowl full of bubbly bread dough that I turned out onto a board, folded in half, and cut into two loaves. I left them to rise for three hours in my bottom oven.Continue reading “Baking Bread on Sunday” Read More