Mine is chilling in the fridge now - the whole house smells so good just from the rise! Question - if you had to say, how many hours does chill overnight constitute? Wondering if it's better to chill the whole time from early afternoon to the following morning, or if it's possible to bake tonight. Anxious for that toast!
Enjoyed cinnamon oatmeal toast this morning! I love that it's not too sweet with more emphasis on the cinnamon and raisins. Always love using sourdough starter, but I keep instant and active dry yeast in the house as well for times like these. Particularly timely with my husband home for a day off with two of our four kids home on spring break. Started liquid levain Tuesday night. Didn't get to mixing the oat soaker and dough until mid-afternoon Wednesday. Came home from evening dog park outing to find the dough had risen quickly, probably due to our warming temps here. Divided, pre-shaped, rested, shaped and put in refrigerator before bed. Woke up early this morning and baked off 2 beautiful loaves. Recipe was easy to follow and well-timed so that hands off time is maximized. Only change I would make is on my end of things. I'm in a constant battle with my husband about how long I leave the bread in the oven. :-) He likes them a little underdone so he can toast them up nice in the toaster. I prefer to brown further in oven so that the loaf develops that lovely crust and caramelizes nicely. I leaned into his preference this time, but I can tell leaving them in the oven longer is the right choice for this recipe. Thank you Martin! Can't wait for your next recipe.
Asking for those of us who may not be keepers of sourdough starter, is there any way to make the recipe without it using commercial yeast in the levain?
Magic in the early hours, for sure. I used to be a night owl and, since baking bread, I love the "Bible-black, pre-dawn" (thanks, Wilco!) with a side of hot coffee and a toast companion.
We've reached the time of year where we move from the wood stove in the morning to t-shirts and garden chores in the afternoon. Toast remains the constant.
Love your comment on yesterday’s news…with the Valley News being mostly canned “news” and little local writing, feels like we live in a dystopian universe sometimes. Will try adding a little yeast to “sweeten” things. I love my sourdough starter for savory strains of bread but have been less happy with sweeter options. This might be the ticket. Thanks for suggesting.
The snow needed an encore this morning after it's exit last week! Baked off two loaves this morning, one on a stone and the other in a Dutch oven. Next time I'll do it sequentially- my oven was a bit crowded and the loaf on the stone (top rack) got a bit too dark. The house smells great and even with an extra toasty crust, I already have people asking me to share a few slices. ❤️ Thanks for the inspiration, Martin. We'll be adding this to the rotation.
Master baker and poet.
Mine is chilling in the fridge now - the whole house smells so good just from the rise! Question - if you had to say, how many hours does chill overnight constitute? Wondering if it's better to chill the whole time from early afternoon to the following morning, or if it's possible to bake tonight. Anxious for that toast!
I nearly cried over the first lines. It's poetry, the bread and the words.
Enjoyed cinnamon oatmeal toast this morning! I love that it's not too sweet with more emphasis on the cinnamon and raisins. Always love using sourdough starter, but I keep instant and active dry yeast in the house as well for times like these. Particularly timely with my husband home for a day off with two of our four kids home on spring break. Started liquid levain Tuesday night. Didn't get to mixing the oat soaker and dough until mid-afternoon Wednesday. Came home from evening dog park outing to find the dough had risen quickly, probably due to our warming temps here. Divided, pre-shaped, rested, shaped and put in refrigerator before bed. Woke up early this morning and baked off 2 beautiful loaves. Recipe was easy to follow and well-timed so that hands off time is maximized. Only change I would make is on my end of things. I'm in a constant battle with my husband about how long I leave the bread in the oven. :-) He likes them a little underdone so he can toast them up nice in the toaster. I prefer to brown further in oven so that the loaf develops that lovely crust and caramelizes nicely. I leaned into his preference this time, but I can tell leaving them in the oven longer is the right choice for this recipe. Thank you Martin! Can't wait for your next recipe.
Asking for those of us who may not be keepers of sourdough starter, is there any way to make the recipe without it using commercial yeast in the levain?
I find you writing remarkably appealing!
Thank you!
There is nothing like cinnamon raisin toast in the morning! Growing up I think we used equal parts toast to butter so the butter ran down our chins.
I’m starting the levain tonight before I go to bed so I can be eating cinnamon raisin toast Thursday morning.
Thanks Martin!
Martin, you are amazing!!
Magic in the early hours, for sure. I used to be a night owl and, since baking bread, I love the "Bible-black, pre-dawn" (thanks, Wilco!) with a side of hot coffee and a toast companion.
We've reached the time of year where we move from the wood stove in the morning to t-shirts and garden chores in the afternoon. Toast remains the constant.
Love your comment on yesterday’s news…with the Valley News being mostly canned “news” and little local writing, feels like we live in a dystopian universe sometimes. Will try adding a little yeast to “sweeten” things. I love my sourdough starter for savory strains of bread but have been less happy with sweeter options. This might be the ticket. Thanks for suggesting.
Worth the wait! Thanks for all your experiments!
Gorgeous bread! I have put my sourdough to rest after the tour de force I did around Christmas :-P
This is worth getting my hands in the flour!
Thank you, happy baking and living :-)
I calculate this dough as being more than 100% hydration.. I made it today so I’m hoping for a fabulous loaf of bread! Thanks for the recipe..
Good to know! Will do!
The snow needed an encore this morning after it's exit last week! Baked off two loaves this morning, one on a stone and the other in a Dutch oven. Next time I'll do it sequentially- my oven was a bit crowded and the loaf on the stone (top rack) got a bit too dark. The house smells great and even with an extra toasty crust, I already have people asking me to share a few slices. ❤️ Thanks for the inspiration, Martin. We'll be adding this to the rotation.