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Egged breads

Hungry CelesteHungry Celeste Posts: 530
edited 1:19AM in EggHead Forum
Now that 90+ degree days are here, I've moved my bread-baking outside to the Egg. Here's a sourdough boule and some seeded twists, both Egg-baked (and from recipes in Amy's Breads cookbook). The dough uses a sourdough starter, built into a stiff-dough levain, then into a final dough. Not hard, but spread out over several days. A long-fermented loaf is a good way to have a "kitchen project" going during the week--intermediate steps require little active time, and you can schedule the baking for a slow, weekend morning or a time when you'll be lighting the Egg anyway.
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And the seeded twists, after baking:
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Comments

  • Clay QClay Q Posts: 4,435
    Awesome bread! Do I see a touch of rye in the boule? And it looks like you use a reed basket for fermentation. Awesome.
  • MaineggMainegg Posts: 7,787
    Wow would a little cream cheese on those twists go good with my coffee right now! looks GREAT!
  • eenie meenieeenie meenie Posts: 4,392
    Good Morning Celeste. I'm currently in the midst of my third refreshment for my sourdough starter.....looks as if I can start my sponge in about 8-12 hours. Sure hope my bread comes out as good as yours. :)


    egret's sourdough starter:
    IMG_7236.jpg
  • Dimple's MomDimple's Mom Posts: 1,740
    Gorgeous breads!
  • Austin  EggheadAustin Egghead Posts: 3,709
    Daaayum! that looks wonderful. Clink of the snifter glass to you. ;)
    Large, small and mini SW Austin
  • The original recipe called for a touch of pumpernickel flour (rye), but I had none, so I used a touch of white whole wheat.
    ETA: and the loaf was indeed proofed in a brotform (coiled willow, though, rather than reed). Good eye.
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