Baking Bread at the Cabin

I spent time at the family cabin over the Easter weekend and I took advantage of my time there to try making a couple loaves of bread.

The first one was a French-style, quick rise bread with yeast and no sourdough.

I mixed together the ingredients: water, brown sugar, yeast, and unbleached white flour. I let that rest/rise for 20 minutes. Then into the oven for 40 minutes.

Nice loaf. A good, almost cake-like texture.

And then my sourdough “experiment”. I used my rye sourdough starter and did a 12 hour rise.

I also used a half cup of rye flour, a half cup of rye flakes, and then 2 1/2 cups of the unbleached flour.

As expected, it was a much denser loaf of bread than my usual bread. Great sourdough flavour!

I’ve started doing the “covered” cooking at 450° and then lowering the temperature to 350° when I take the lid off the Dutch oven.

Baking. Who knew it could be this much fun?!