Months have passed the last time I made sourdough bread . Who told me it sounded like Frankenstein? Actually that does sound to it. Well, either way I think it was more the other side in the world of the masses mothers alive because it took six days to revive.
There are certain recipes that remind me of my father too – like others remind me of other people, or recipes that I think about my kids, my wife … -. It’s not because my father taught me the recipe, I do not see him do more than steaks or fried eggs in the kitchen. He liked to eat and loved to eat well. He knew a lot of ingredients, restaurants … you can say that in his youth had a good time touring some good restaurants. Or at least that’s the memory I have of him.
So every time I make a recipe of something endearing, or at least it seems to me that it is, I get to thinking about my father and what they enjoy eating it. I must say it was not very expressive, my brother and I still accusing him many times. I even remember a fight quite fat I had with him for that reason. Come on, it suddenly and year to year said he did not throw the ears to congratulate the birthday.
I think it was more than sheer stubborn, that it happened and instead of recognizing him for saying he did not throw the ears. Bullshit – if you can say this word – more than anything else. Bullshit fight. But the circumstances were invited to fight for that topic.
Our life should be, in all its aspects, including the development of a pan. This bread, you do not spend much time, frankly, but the little time you have to spend at least has to be intense. Bread, and why not consider myself an amateur baker or anything like that, just someone who occasionally makes bread at home is special. It’s that special something that makes me think of other things.
While reliving the sourdough, relive moments of my life. Nor is it always happens to me, but especially today – not because it is an important day, to my knowledge nothing has outstanding any previous February 9 -, and now that I was getting to write this post, right after eating a piece of the crumb is hot, I thought of my father. How much he would like to try the bread, and how much I’d like to prove it. Toast on Saturday morning with the kids at home. But it can be.
Well, today I wanted to share with you this feeling, a feeling born of bread today. Tomorrow will be another recipe, I hope. Feelings are what make us feel alive, but sometimes we do mourn.
The formula for this bread :
-200 g of yeast wild sourdough or 100% hydration with
-550 g of bread flour (medium strength flour)
-3 g of yeast instant bakery
-350 g water
-10 g salt
-6 g of pale malt
It is cooked in cocotte to 210 º C 30 minutes. And 20 minutes at 190 ° C with the cocotte uncovered. Maybe next time, will not lower the temperature. The refreshed sourdough 2 times in the last 24 hours. Miga thick, juicy, and pleasantly acidic taste and mild. Thin and crispy crust.