Our Daring Bakers Host for December 2011 was Jessica of My Recipe Project and she showed us how fun it is to create Sour Dough bread in our own kitchens! She provided us with Sour Dough recipes from Bread Matters by AndrewWhitley as well as delicious recipes to use our Sour Dough bread in from Tonia George’s Things on Toast and Canteen’s Great British Food!
I have made sourgh dough bread before - but mine was made with rye flour (post in German).I liked the idea of making bread myself, especially after I watched a tv documentary about frozen-and-baked at the spot bread and breadrolls wich are used in lots of supermarkets and bakeries nowadays. The big bunch of enzymes used in those goods are not my kind of idea how to achieve good quality bread. So I gladly jumped in back to the roots and just the use of flour, water, salt and time.
There has been a book n my shelv for a while I wanted to bake all the recipes from the beginning to the end - The Bread Bakers Apprentice by Peter Reinhard. I made two ore three recipes but didn't manage to go further. Thanks to this challenge my 'bread sparkle' is back, because the French Country Bread I made was astonishing. I used a ceramic baking plate (last year's christmas present from a friend) which is suppode to produce a really good crust - and it worked! At first I was a little bit afraid because I had no proofing basket and the dough came out really flat onto that plate, but it got all right in the end.
The second task which came which the challenge was to 'showcase' the baked bread. A lot of ideas came into my mind, recipes I made before. There where French toasts (especially good for leftovers) or 'Arme Ritter' how we call them here. Or 'Strammer Max' which is basically bread covered in ham and fried egg, a popular cheap dish. I remember we eat lots of it during study time, using cheese and ketchup in addition. Old bread is always good for bread & butter pudding - don't throw it away! My favourite dish is 'Schweizer Brotauflauf' - Swiss bread pudding which is savoury. Here is a similar recipe from epicurious - Savory Bread Pudding with Asparagus, Gruyère, and Fines Herbes.
I wanted something special for my special bread, and I decided for my own version of a famous French dish - Coq au vin. I served the warm dish onto the (dry roasted) bread which made a great christmas meal.