It was delicious! The crust rose up with a beautiful “grigne”, and the crumb was creamy and cool with some large irregular holes–just perfect. I just had some toasted with my eggs and it was scrumptious.
Next, in response to one of Jennifer’s questions, I made pizza. It worked out fine, but my partner preferred my regular white-flour version. It was certainly a more robust flavour, and it was also chewy, which some may like but my partner did not. Personally I liked it, and it was very convenient since I had the dough in the fridge anyway. I would guess that adding some oil to the dough would soften it, but I’m not sure if you can do that after the initial mixing stage. If I try it, I will let you know, and vice-versa, okay?
Jennifer also asked about the amount of bread this recipe makes, and I would say that her guess is about right: probably about 3 small loaves or 2 larger ones. I find recipes calling for about a pound of flour (3 cups flour) make for a nice-size loaf, and this recipe uses just over 2 pounds of flour. The recipe I took it from actually had double the quantities, but I won’t make that much bread in a week. For those interested, a double-size recipe would be:
3 cups starter
3 tablespoons salt
6 cups water
13 cups flour
As for her question about flour, I may write a separate post about this, but I have stopped using my kitchenaid mill for now. Just like Jennifer, I never found I was able to make a good loaf with my fresh-milled flour. It tasted fabulous, but I could not get it to rise. I found I could use about half fresh flour, half commercial flour, plus an ounce of high gluten flour and get a delicious loaf, but that was using my bread machine. I have no idea how it would work in this recipe. If anyone else tries, please share your results!
Okay, stay tuned for a post on starter care!