I was away from baking for some time. Yes last month it was flu stopping me from doing anything special at kitchen. Last week my princess got sick again, and on last Tuesday I got a call from her school that she has 102⁰F fever and throwing up in the class, so take her early. I went immediately to pick her, on the way back she started jerking as I was driving I was scared to death, so took her immediately to her doctor; turns out the she has some type of stomach flu. Doctor told me to watch her for fever, and to control fever with medications. She had fever for at least 4 days. Finally she was fever free on Saturday. Then I thought I should bake my stress buster, bread. Yes I baked this Hearth Sourdough loaf on Sunday.
When it comes to cook book I buy bread books more than anything else. This Hearth Sourdough loaf is from Josey Baker’s bread book. It was referred to me by one of my Facebook friend, she is bread baking enthusiastic. So I decided to buy the book, and also decided to try this bread from the book. I really like the book it has both cup and metric measures. But when it comes to bread, I prefer to go with grams. According to the recipe, you can bake the bread in a single day. As it is weekend, I couldn’t wake up early as a result, I end up giving over night fermentation after shaping them. Also I did increased little hydration rest is same.
Instead of whole wheat flour, I used atta for leaven. While baking I was watching it like my daughter who waits while making the cookies through the oven door. Bread got amazing oven spring. Mainly leaven has atta while main dough has bread flour. After the photography session, when I had the first bite of bread, I knew that it is masterpiece. Yes if you like crusty artisan bread with chewy interior then it is for you. Slather with little peanut butter, or jam and enjoy as such.