The Starter is finally ready! I’m very excited and ready to start baking!
Today’s sourdough baking features the Pane Di Farro Bread in Sarah Owens book Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More
First step. Make the “Slurry” for the Pane Di Farro.
I made a batch from my new starter and
a 1/2 batch with my wild yeast starter.
The Slurry is what I would refer to as the sponge
The recipe calls for the Slurry (sponge) to sit for 8 – 10 hours.
I made mine on Monday afternoon, so I could start the bread Tuesday Morning.
It did ferment a bit longer but it still worked nicely.
You don’t have to be tied to the timing completely.
There’s plenty of play room when you bake sourdough breads.
If you leave the “slurry/sponge” longer, it will have a fuller, more sour flavor
It’s all good.
Tuesday is baking day…
This is where I went a little crazy.
I also decided to make the Root Vegetable Casserole for dinner.
This wasn’t a very well thought out plan!
I not only choose to make two recipes out of the book in one day; I also started that 1/2 batch of the bread with my Wild Yeast Starter.
The oven can only fit what it can fit. Too many breads at once, plus dinner, causes conflict and total chaos! (unless of course you are lucky enough to have a double oven…I am not)
Back to the Pane Di Farro
Time to “Build The Dough”
I measured everything with the scale as indicated.
This is a different technique, building the dough and letting it rest before you add the Slurry/Sponge.
It came out very sticky – it was messy, normally I would have added a bit more flour but I wanted to see how it would turn out.
Both of my batches had a similar consistency.
By the end of the day I was growing tired and weary.
The kitchen was a disaster between two batches of Pane Di Farro and the vegetable root casserole.
That was when I did something insane.
Me a Bread Baker! – (Del~Lillian’s actually started as Del~Lillian’s Kitchen selling organic breads!)
I used a bowl in place of the bannetons…that was okay
but for some crazy reason I lined the bowl with parchment paper, and dumped the dough into it.
OMG – I knew right then and there it would be a nightmare.
The dough rose nicely, but when it came time to remove it…The parchment paper stuck to the dough.
No surprise, this dough is super sticky.
I pulled off what I could, hoping it wasn’t going to deflate my bread into a pancake, I had to leave some of the paper intact, hoping it would bake-off.
I still had my wild yeast bread to deal with too. I couldn’t fit all the bread in the oven at once so I made a quick decision to follow the directions for making the bread the next day.
That batch went into the fridge.
The first two loaves miraculously came out beautiful and tasted delicious.
And the parchment paper did “bake off”!
I love this bread, the flavor is incredibly good.
However when I make it again
I will follow my gut:
Add more Flour
Shape the Loaves into rounds – and let those rise on a pizza peel
Now the Wild Yeast one. LOL that was a disaster.
It seemed to take forever to cook and ended up hollowing out. The shell of the bread was hard, the inside soft and mushy.
It was tasty so I scooped out what I could to use as bread crumbs.
And as for the Casserole?
This post is long enough! I’ll share that next time 🙂
Adele, Blogging the Creative Life
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