the authors' website. I borrowed my dad's copy of the book, and need to buy my own before his gets completely covered in sticky dough spots on my favorite pages. . .
But, you lucky blogstalkers, you, I am slowly but surely making the recipes from this book into recipe cards, for the selfsame reason of floury pages: recipe cards are cleaner and more accessible.
I usually make baguettes or ciabatta with this recipe. And after you use all of your refrigerated dough (it usually makes enough four loaves), you don't clean out the container--just mix another batch of dough and dump it in to cultivate some wee yeastie beasties . . . the bread gets more and more of an authentic sourdough taste.
|Don't clean your container--it will help your bread |
develop an authentic sourdough taste
You'll understand the history, process, and chemistry of baking artisan bread if you read the book, and I do think that reading about all of these things gives you an edge in baking the breads that the authors describe--plus there are pictures. But in the mean time, here is the recipe card for one of the "master recipes." This is the simplest one, and the one I use the most, along with the flatbread and olive oil dough recipe.
|Homemade ciabatta! It doesn't get better than this.|