Sprinkle the salt all over the flour mixture, then add the levain.
Cover and let it rest for 20 to 30 minutes (that is the autolyse step). Mix the levain ingredients in a medium bowl, cover with plastic wrap, and let sit for about 10 hours, until bubbly. In a large bowl mix the flours and water by hand until just incorporated. (recipe reprinted with permission from Ken Forkish)ģ43 g water (warmed to about 90 degrees F)Ģ50 g (about 1/2 pound) bacon, fried to crispy, and then crumbled Obviously, I can only endure this type of treatment because I am an easy-going, serene, and forgiving human being. It was worth all the pacing back and forth, the many stick-it notes, and the snide remarks of the husband asking if I needed another couch to spread some more cookbooks. After intense mental struggle, I picked a winner from Ken Forkish’s book “ Flour Water Salt Yeast“.
And I mean hours in the strict sense of the term, in which 1 hour equals 360 seconds. But choosing a sourdough bread takes me hours. Keep in mind that if I have to dress up for a party, my outfit is decided in 5 minutes, accessories included. I sat down next to our fireplace with quite a few of my bread cookbooks, and went through the very elaborate process of choosing which recipe to work on. Sometimes a tropical being is forced to find positive aspects in outside temperatures falling below 60 F. Finally, the second weekend of December shaped up as a perfect opportunity to resume bread baking. The weekend schedule seemed flexible enough – just a cocktail party Saturday night – and the perfect weather to crank the oven up all the way to 450 F.
A quick browse through my archives proves this sad turn of events: October 13th was my last adventure in the Land of the Wild Yeast. But, with so much going on, trips, busy schedule, I was forced to let my starter sleeping in the freezer a lot longer than I expected. It’s been a while since I baked a loaf of sourdough bread.
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