Posts Tagged ‘artisan bread’

Cheater’s Tartine’s Country Bread

May 14, 2014

smallartisanbreadBtext

The New York Times recently featured a simplified recipe for Chad Robertson’s sourdough bread (Tartine’s Country Bread) as well as a speedier version of Jim Lahey’s No-Knead Bread. Combining the two recipes, I came up with a yeast-based version of the Tartine bread that comes together in a few hours. The flavor is not the same, obviously, but it is very good, with a subtle sourdough flavor, a crackling crust and an open crumb.

The basic idea is that you substitute the sourdough starter with extra flour, water and a little yeast. The dough is given a stretch and fold every half hour for three hours as in the original recipe. The dough can then be shaped and given a 1 to 1 1/2 hour rise before baking (or you can refrigerate the dough overnight before or after shaping).

 

(more…)

Sour Cherry Blueberry Corn Bread

July 2, 2010

I made the Hi-Rise Cornbread from Maggie Glezer’s Artisan Bread Baking Across America. Instead of making two pan loaves, I made two free form challahs and the above bread–kind of a yeasted fruit kuchen or a sweet focaccia.

The Hi-Rise cornbread base has fresh corn and cornmeal in it, and it is lightly sweetened with locally  produced blueberry honey and enriched with olive oil. The topping is blueberries and sour cherries, with a light sprinkle of cinnamon sugar.

It is fabulous warm from the oven, and SPECTACULAR reheated in the toaster oven. This is a bread meant to be toasted to reach its full crunchy corny potential. And roasting is just the best thing to do to fresh fruit. (more…)