Chocolate-It's What's for Dinner

Notice the strategic camera angle? It was yet again time to feed Bertha (who will be turning 4 this year - my how time flies), and I got to thinking I really do not use her to her full potential. So I pulled out this recipe. The crust was lovely (other than that it blew out the cuts I made in the top - I think they were too deep). The sunflower seeds added some good flavor and the oats added good texture. Sourdough Boule (Adapted from King Arthur ) 1 c sourdough starter, fed (and set out for an hour or two) 1 c lukewarm water 1 1/2 t yeast 3 1/2 flour 1 c old-fashioned rolled oats (and 1-2T for the topping) 1/2 c sunflower seeds  2t salt Cornmeal for pan In a large bowl mix fed starter, water, and yeast until smooth. Add remaining ingredients. Knead until smooth (adding additional flour or water as needed*). Place in a greased bowl, cover, and let rise 1- 1 1/2 hours until almost doubled. Turn out dough and deflate.  Sprinkle the bottom of a Dutch oven or bak...

I gave this sourdough bread another whirl. This time I made it in my dutch oven. I baked it with the lid on and then pulled the lid off for about 15 minutes or so at the end. It had great flavor. Sorry I forgot to take a picture of it cut. Look at those beautiful bubbles. I let it rise overnight about 10 hours. I really must get a better razor to slash the top! I think it worked much better in the dutch oven.

Nice but not a high riser Oops - a little stick-age The Sous Chef got me this great bread book (Gee how did he ever know?) for Christmas. In case the name sounds familiar - Paul Hollywood is one of the judges on the Great British Bake Off (a really great show). Am I using the word great a lot or what? These measurements are conversions. Sourdough Bread (Adapted from Paul Hollywood's Bread ) 13.2 oz bread flour 8oz sourdough starter 1 3/4 t salt 4-6 oz water olive oil 1T semolina flour 1T flour In a large bowl, mix flour, starter, and salt. Add 4 oz of water. Mix, adding additional water as necessary. The dough should be sticky but soft. On a clean surface pour a little oil. Knead dough for 10-15 minutes until elastic and smooth. Place dough in a oiled bowl, and let sit until doubled (this took about 10 hours for me*). The original recipe says about 5 hours. Mix the semolina and flour together. Dust a mixing bowl (ovenproof-just in case you can't get it o...