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country loaf

It is supposed to be stormy and dark outside right now.  It is not.  When I planned dinner, I planned for that weather.  Oh well.  Dinner was a country loaf and smoke salmon chowder.  Very simple.  After I have been trying to find fancy baked good recipes, I made simple bread.

Life is very good.

What can I tell you about a country loaf?  Simple ingredients.  Long slow rise.  Good proof.  I like a crust that does not cut my mouth so it will never have the crusty French loaf look.  It is what I like.  It is what the boyos like.  If I want that crisp, I toast.  Boyos like warm bread.

Bread goes fabulously with soup by the way.

country loaf

sourdough starter

1 cup whole wheat flour

3/4 cup water

1 cup water

2 teaspoons salt

3  to 4 cups all purpose flour

In a large bowl, mix the starter, 3/4 cup water, and whole wheat flour together.  Cover and let sit overnight.  You want bubbly.

Take a bit out for next time.

Mix in the water, salt, and one cup of flour.  Mix in two more cups of flour until you have a thick wet dough.  Depending on how dry  your flour is, you may wish to knead in a half a cup of flour now or put that half a cup of flour on a counter.  Turn out the dough and knead for ten minutes.  Do not add any more then a cup of flour.  If it feels too sticky, wet your hands to knead.

Put in a clean bowl, cover, and let rise until double.  Or, put in a ziploc and let rise 12 to 24 hours in the refrigerator.

When risen, sprinkle the counter lightly and shape into a long oval shape.  Put on a parchment covered baking sheet.  Let rise until almost double.

Turn oven on to 350 degrees Fahrenheit.  Put in the bread.  Bake 40 to 60 minutes, dependent on the shape of the loaf.  The bread should be golden and sound hollow when the bottom is thunked.

It is lovely with soup.  And as toast with butter and homemade jam.

There are some fancy thoughts and tweaking of recipes being thought about for this weekend.  I am still not feeling very creative but I am still doing simple.  Obviously.

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