Beautiful Sourdough Bread Baked in a Cast Iron Dutch Oven

I tried out my new Lodge Double Dutch Oven and just LOVE it! My first dish in the pot was to bake a nice round of sourdough. I set my dough to rise on parchment in a round cake pan to give it shape and make it easy to transfer. In the meantime, I pre-heated the oven with a scant quarter cup of water in it. Once ready, I simply transferred the bread into the pot, covered it and set it to bake. It took a little longer to bake than when I make baguettes, but it came out wonderfully, and the pot really helped to make perfect crust.

Here’s a look of the crumb of the bread plated with dinner. Dinner was a chipotle burger with cilantro lime aoli and a simple salad.

Merry Christmas & Happy Holidays!

I lost count of how much bread I’ve made this week, for each of the extended family dinners, for presents, and just plain eating 🙂 It’s been a joy, though, to make each and every loaf and bun and muffin. I’m a true believer in the notion that food can be an expression of love. With that in mind, much love to everyone this Christmas. If you don’t celebrate Christmas, then Happy Holidays to you and yours, and to all: May this season be filled with goodness and cheer!

What’s cooking in our kitchen, Christmas 2011!

December has been an absolutely fantastic month for baking. Using techniques I learned in Artisan Bread in Five Minutes a Day, I’ve made many, many loaves of bread. Bread for home, bread for gifts, bread for parties… I’m sure you get the idea 🙂
Basket of bread baked by Ken
In most of the bread I baked, I modified the recipe to use my sourdough starter. Since my starter is not always the same hydration (yep shame on me!) I pretty much eyeball it to get the right consistency, once I got the hang of what the dough should look like, it’s been working out fine. I’ve also tried out their brioche recipe and it’s been great. I’ve made brioche with chocolate ganache as shown here:
Brioche with Chocolate Ganache by Ken
We’re having fun, eating a lot of wonderful bread, and I’m learning a lot while doing it. I highly recommend the book. It’s not expensive and you can get it here:

Baked a loaf of Jalapeno Asiago Sourdough Bread today.

I am still working on improving my bread skills and my week works out to baking, spending a few days eating the bread, then a couple days to ‘rest” (I don’t want to burn out the family on bread, as we’re not huge bread eaters), and then I experiment with another loaf.

Today, I made a loaf of Jalapeno Asiago Sourdough using the sourdough starter that I’ve been working on and my Zojirushi Home Bakery Supreme Breadmaker.

What I did was take my homemade sourdough starter out of the refrigerator last night and bring it to room temperature. Then I fed it, making sure it was active. Continue reading

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