OceanicThai

This is a 3 day recipe. You will need a healthy sourdough starter to make this. Temperature and humidty affects times and the dough, I am working in 80-90 degree weather with high humidity. Ingredients: 100 grams sourdough starter at 100% hydration. 100 grams whole wheat flour. 400 grams bread flour. 2 1/2 teaspoons salt 2 tablespoons dill or herb of your choice 4 slices of bacon, chopped up (optional) olive oil Day 1: (evening works best) Mix 100 grams starter with 100 grams bread flour and 100 grams water & add 1/2 teaspoon salt & set aside. This is the levain. Mix 100 grams bread flour and 100 grams wheat flour with 200 grams water & add 1 teaspoon salt. This is the autolyse and will give you better/more complex flavors. Leave both mixtures out at room temperature overnight, no longer than 12 hours. Day 2: (morning) Mix together yesterdays concoctions, add 1 teaspoon salt, dill/herb, bacon & 200 grams bread flour. Knead lightly, put in oiled bowl and cover. After ...

I got obsessed with bread. Not just any kind of bread, but artisan bread. Natural yeast, sourdough, whole wheat 7-grain boules, to be exact. I am a bread lover, to be sure, but somehow my love for bread turned into a quest for a difficult but supremely delicious bread, in short, my bread obsession to make the perfect loaf. So what you see below is the product I finally managed to make after several weeks of trying to get a good fungal/bacterial culture going, I mean, bakers yeast/lactobacillus, also known as sourdough starter. That was a challenge in itself, considering that Thailand is bacterial heaven and the temperatures are not ideal for the growth of yeast cells. I am too ashamed to tell you how many hours I have spent on the superb website "The Fresh Loaf" which you can get to yourself if you click on my title above. I learned from chemists, who also like to make bread, more than I ever imagined I could or wanted to know about growing microbes. Certain special m...