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Sourdough adventures

Clay QClay Q Posts: 4,435
edited 12:39AM in EggHead Forum
<p />With my latest book 'The Bread Baker's Apprentice' by Reinhart I'm giving some new breads a try. I have been working with a basic rustic, (the above pic), and now I'm branching out with focaccia. The egg is working out well with a new pizza stone setup so I'll leave that alone for now.


Rineharts recipe is more European than American style being loaded with herbs, olive oil and baked flatter like a thick crust pizza. He has a section on toppings for his focaccia, just like baking a pizza. So I went with his style, sans toppings, used my natural leavening in place of commercial yeast and folded in the herbs as I kneaded the dough.


This bread was excellent and now I'd like to branch again with a sourdough focaccia inspired pizza dough, oh yeeeeaaaaa.


I enjoyed the fresh herbs and virgin olive oil infused within the sourdough and I hope to have a new pizza dough to report on sometime soon.


  • RRPRRP Posts: 21,297
    so beautiful!!!!!!!!!!!!!!!!!!

    L, M, S, Mini
    Dunlap, IL
    Re-gasketing AMERICA one yard at a time...

  • gdenbygdenby Posts: 5,593
    ClayQ,[p]That first shot is some beautiful looking bread. Being a novice at bread making, your splendid shots are inspiring.
    I never suspected that when I bought the Egg for ribs that I'd end up looking to make bread.[p]gdenby

  • icemncmthicemncmth Posts: 1,157
    ClayQ,[p]You will like the SD pizza dough. I use it most of the time, just depends on whom I am cooking for. [p]I think it is much easier to control the pizza do with natural yeast. If you are in a hurry you can always add a little ADY to the dough along with the starter...[p]It really depends on how sour you want your dough.[p]I have a starter that will make your mouth pucker!
  • BOBFBOBF Posts: 177
    ClayQ,[p]I hope to someday bake a loaf of bread that looks that good. Keep posting pictures so I can keep the goal in mind.

  • Hoss's BBQHoss's BBQ Posts: 435
    Glad you got the book and are liking it. I started my own sourdough from the book. Also if you had walnuts to some of the bread they turn purple! Peter was one of the best guest chef I have ever gotten to work with at the hotel. Great pics to!

  • TRexTRex Posts: 2,714
    ClayQ,[p]Great work as usual, Clay. Your bread-making is really impressive and your photos are of equally high quality. I hope one day to turn out some bread stuffs on the Egg that look that good.[p]Cheers,[p]TREx
  • AZ TravelerAZ Traveler Posts: 664
    Great baking. I like his book. I have had it for quite awhile along with some of his other ones. Keep up the good bakes and pics. AZ

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