Tuesday, January 14, 2014

Country Bread

This basic bread recipe required an entirety of a day (+) to finish. 

Here's a quick recap:

Sunday night: Return from sledding on the mountain.   

Mix up sponge (no rye flour, substitute with more wheat flour). Put in fridge to let rise/ ferment over night.

Monday morning:  Forget to take out sponge. Run.  Take out sponge. 

Go to doctor appointment for the first born while sponge warms up.


Return. Mix sponge into dough with more yeast, flour, salt and water. 

Let rise.  Go to tumbling for the second born, Rhiannon.

Go home. Fold bread and shape for the third rise.

Rhiannon naps.  We play with legos.

Slash and bake. (I couldn't envision an added decorative braid this time.)

Monday night: Dinner.

It was actually a simple loaf, despite its time requirements.  The crust was chewy and rustic, contrasting nicely with the soft center portion. It turned out a bit flatter than I expected, not so round and gorgeous as I was dreaming all day.   I believe my loaf lacked the extra flavor the small amount of rye flour could add and I would not miss it next time.  It did keep well, as it had nice texture and moisture the second day out from baking without any special storage.    

Rhiannon in the snow; still not a fan this year.


  1. Wow you are busy! The loaf looks good.

  2. Crazy baking schedule, that's for sure :) Glad you enjoyed the bread!

  3. Whew - your day makes me tired just thinking about it :-)

    Looks good

  4. I love that you were able to do so much in between all the bread making. Seems like bread making fits in so well with your day! Bravo for fitting it in! It was a good loaf.

  5. Whew! Busy day! I found the bread to be lacking dthe extra flavor that I was expecting. It tasted pretty much like your basic wheat bread. Good, not great.

  6. Kudos for mastering such a busy day AND a huge loaf!
    It looks great.

  7. Love a multitasker. One good thing about a long rise - time to do other things. Pretty bread.