Week 59: French Sourdough

FRANCE: Pain de Campagne is a multi-grain French sourdough, made with white, whole wheat and rye flours. Back in the day, French villagers would bake very large loaves in communal ovens, which could feed the family for weeks. Some say scoring was a way to identify your loaf.

This recipe follows Maura Brickman’s method for Pain de Campagne introduced on King Arthur’s website (see video link below) whereby you can use your starter straight from the fridge. You don’t have to feed it the night before, and you don’t have to create a levain with an active starter. This removes two steps from a very long process.

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Week 58: Same Day Sourdough

Baking a sourdough loaf is a two-day affair, because there are so many stages in the prepping and proofing. I set out to find if it was possible to a.) make a loaf in one day, and b.) be 100% satisfied with the result. And, I’m here to tell you that there is! This is a method for baking a sourdough loaf with no overnight rise, and if you get started early enough, (8:00 AM) you’ll have a warm loaf to bring to the dinner table.

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Week 56: Sourdough

If you do a Google search for sourdough recipes, you’ll get 25,600,000 results. There is a ton of information — and misinformation — to sift through. I tested five different methods and this version, from Full Proof Baking’s Kristen Dennis was the clear winner. Although it is time consuming, and a little tricky, the instructions are very detailed and the steps are demonstrated on the video, linked below. This is an all day affair — a perfect loaf for #bakingwhileworking.

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WEEK 13: Irish Soda Bread

IRELAND: Soda bread is a daily bread that was made by every Irish household with ingredients affordable to all. Dump everything in a bowl, mix it with your hand, and it’s ready to pop in the oven in under 5 minutes. I used 50/50 whole wheat and white flour; but it can be all white if you prefer. The method is so easy, you don’t really need a video, but Darina Allen’s instructions and history (she’s the Julia Child of Ireland) are worth viewing at least once!

Traditional Irish Soda Bread | Darina Allen, Ballymaloe Cookery School

Apparently, Irish measurements teaspoons are different from the U.S., so I’ve listed the proportions below.

Preheat the oven to 450 degrees before your begin, so you can get it in as soon as the batter is mixed. And it bakes for about 30 ~ 35 minutes.

  • 2 cups whole wheat
  • 2 cups white
  • 1 teaspoon baking SODA
  • 1 teaspoon salt
  • about 1-3/4 cup buttermilk (400ml) – I use Kefir – it’s thicker than US buttermilk