It's been beautiful sleeping weather. Even though we had to turn the air back on during the day, at nighttime the temps drop, the windows come open and sleep is sweet. And it remains cool enough in the morning to make you feel like turning on the oven and make a loaf of bread.
My regular readers know that I have been on a sourdough kick lately. I started a sourdough starter and need to feed it each week. That means I have to use up the discard or the ripe starter so that I have room in the crock to feed it.
Luckily, the sourdough kit I ordered from King Arthur came with a recipe booklet. I am sharing my adaptation for their Rustic Sourdough Bread below the Weekly Menu.
As we go into October we are having a Family Dinner tomorrow night. Jen is in town to attend a concert with Lily so they, Amy and Doug, Jessica, Julien and Melody will all be joining us for dinner after Mass tomorrow night.
Other than that things are quiet on the home front. Blogging wise I have several events this week. I will be posting for the Flavors of Fall Event, Foodie Extravaganza, Freaky Fruits Friday and National Taco Day. Please be sure to stop by and join in all the fun!!
Poached Seafood Salad
Blood Orange Salad with Candied Pecans and Blue Cheese
Coffee Rubbed Pork with Autumn Spices
Mashed Sweet Potatoes
Roasted Brussels Sprouts
Pecan Butter Pie
Shrimp Tacos (moved from last week)
Pot Roast Soup
Rustic Sour Dough Bread
Chicken Pot Pie
Out for dinner and a movie
#bread, #rustic, #sourdough, #baking,
Yield: 1 loaf of bread
Rustic Sourdough Loaf
Chewy with a golden brown crust this bread is a delicious addition to your fall table accompanying all those seasonal soup, stews and casseroles.
- 1/2 c. ripe sourdough starter or discard
- 3/4 c. warm water (105*)
- 1/2 t. instant yeast
- 1 t. salt
- 2 1/2 c. flour
How to cook Rustic Sourdough Loaf
- Place all ingredients into the bowl of a stand mixer fitted with the paddle attachment. Mix on low until combined. Switch to dough hook and knead for about 5 minutes until a smooth dough is formed.
- Cover the bowl and allow to rise for about 2 hrs, until doubled in size.
- Punch down the dough and shape into a round loaf. Place onto a baking sheet that has been covered with parchment or a silicone mat. Cover with a damp, warm linen towel and let rise until very puffy. Another hour or so.
- Spray the loaf with warm water and make two deep, cuts in it, using a sharp knife and firm, quick motions.
- Bake in a preheated 425* oven for about half an hour, until golden brown.
Adapted from a recipe from King Arthur Flour
Property of A Day in the Life on the Farm
Created using The Recipes Generator