1 Mix
2 Proof
Sure, there are
three steps, but the
first step is easy
and the last two
steps don't require
any work at all!
Artisan Breads 1..2..3..
Make artisan breads in 3 easy steps.  Its fast, fun, and easy, any
way you slice it!
“Baking is a relaxed art.  
There is no step in the
bread making process that
cannot, in some way, be
delayed or moved ahead
just a bit to make it more
convenient to fit into a
busy schedule.”  -Bernard
Clayton Jr. in The Breads
of France
Recipes
3 Bake
Tips and
Techniques
October 2, 2013

Basil Tomato Levain














No frost has hit our garden yet, so we're still enjoying some late
season produce.  Amazingly, we have some basil that hasn't yet
bolted, so I've been using it on bread and in pizza.  The basil is some
special type we bought at the nursery, but of course I can't recall the
exact type or why its not bolting.  I also use dried tomatoes from the
garden and a bit of garlic.  The smell of this bread is particularly
irresistible.  

As you can see from the recipe, this is an adaptation of my one step
levain sourdough.  


















































Place the stiff levain in a large bowl and add the water.  Allow the
levain to soften for a few minutes in the water then stir until almost
smooth.  Add the minced garlic, chopped basil and dried tomato
pieces.  Stir in the salt and flours until smooth then stir vigorously
another 15-30 seconds.  Cover and allow to rise at room temperature
overnight or for 8-9 hours.  Refrigerate dough until ready to use or
proceed to forming loaves.

The next morning divide the dough in half (if making two loaves) and
shape into batards.  Place on a parchment covered peel or baking
sheet and cover lightly with plastic wrap.  Allow to rise at room
temperature for one hour.

Meanwhile, preheat the oven, baking stone and steam pan to 450
degrees.  When ready to bake, dust the loaves with flour then score
and slide onto the baking stone.  Pour a cup of water into the steam
bath and turn the oven down to 400 degrees.  Bake loaves for 45
minutes then remove to a wire rack to cool.

Submitted to Susan's yeastspotting at the
wildyeastblog.com
Two Loaves
Ingredient
One Loaf
1 cup, 230 g
Stiff Levain, 24%
1/2 cup, 115 g
3 cups, 711 g
Water, room temp,
73%
1 1/2 cups, 356 g
4 cloves
Garlic, minced
2 cloves
1 cup
Sun dried tomatoes,
torn into pieces
1/2 cup
1/2 cup
Basil, fresh, chopped
1/4 cup
1 1/2 Tbsp, 21 g
Kosher salt, 2%
3/4 Tbsp, 11 g
6 cups, 840 g
All-purpose flour, 86%
3 cups, 420 g
1/2 cup, 65 g
Whole wheat flour,
7%
1/4 cup, 33 g
1/2 cup, 68 g
Rye flour, 7%
1/4 cup, 34 g