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Artisan Bread

I recently got the book: Artisan Breads at Home. The first bread I made was the peasant bread recipe. It was wonderful! The recipe calls for a pre-ferment, which is a cousin to sourdough. This particular pre-ferment is a biga (pronounced bee-ga). As you can see from the picture, it was dry, unlike a sourdough sponge.

Since that first weekend, I’ve made several recipes from the book, each one better than the last. I love the ciabatta recipe. Other ciabatta recipes that I’ve tried have been way too intense. Spending 12 hours making a loaf of bread is not my idea of a good time, and I love making bread! This recipe does, as most artisan recipes, take a few hours total. But it is nothing compared to the hourly work of some ciabatta recipes I’ve seen. My loaves are not quite holey enough yet, but they have the chewy, crusty part just right. It was a great bread from a great book. Artisan Breads at Home is worthy of being on your bookshelf.

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