@lookin4space: Do share! You're right, it's a very dense bread -- what tricks do you use to "lighten" the crumb? You'll find this bread keeps very well in a plastic bag on the counter -- gets better in fact :)
@perl1011: I think to lighten it, I think I would work it a little more. I don't feel like it gets kneaded very much. Also, I would give it its final shaping/rise in a banneton (for a round loaf), turn it onto parchment, then bake @ 450 for five minutes, then turn down to 400 for maybe, I don't know, a half hour? I'm just suggesting off the top of my head. Next time I try it I might experiment and let you know.
@lookin4space: Sounds like a good plan -- let me know how it turns out w/your ideas for modifying. I was wondering if it needed a second rising, though no recipe I've found for this type of bread seems to call for it. Odd.
I typed this recipe in Word for my recipe file. I'm used to another recipe (NYC Jewish-style), which I've made several times and I was wanting to try something different. I like the apple cider and vinegar part!
Question: since you first posted this, are there any variations you've started doing in the recipe? You said it wasn't quite how you remembered.
@lookin4space : No, no modifications really. You could possibly let it rise longer if you want it to be less dense. I was referring to it not being quite like what I remembered the authentic made-in-Latvia bread that you buy over there, but it's close!
@gardeneva: sorry for the long delay in responding! You can use any sourdough starter -- there are many recipes on the internet. I think I used an "overnight" sourdough starter recipe, because I'm impatient! Then I kept it going, refrigerating it between uses.
I made it and it was pretty dense, so next time I'm going to incorporate some things I do when I make mine, while leaving the ingredients as is.
lookin4space 1 year ago
@lookin4space: Do share! You're right, it's a very dense bread -- what tricks do you use to "lighten" the crumb? You'll find this bread keeps very well in a plastic bag on the counter -- gets better in fact :)
perl1011 1 year ago
@perl1011: I think to lighten it, I think I would work it a little more. I don't feel like it gets kneaded very much. Also, I would give it its final shaping/rise in a banneton (for a round loaf), turn it onto parchment, then bake @ 450 for five minutes, then turn down to 400 for maybe, I don't know, a half hour? I'm just suggesting off the top of my head. Next time I try it I might experiment and let you know.
lookin4space 1 year ago
@lookin4space: Sounds like a good plan -- let me know how it turns out w/your ideas for modifying. I was wondering if it needed a second rising, though no recipe I've found for this type of bread seems to call for it. Odd.
perl1011 1 year ago
I typed this recipe in Word for my recipe file. I'm used to another recipe (NYC Jewish-style), which I've made several times and I was wanting to try something different. I like the apple cider and vinegar part!
Question: since you first posted this, are there any variations you've started doing in the recipe? You said it wasn't quite how you remembered.
lookin4space 1 year ago
@lookin4space : No, no modifications really. You could possibly let it rise longer if you want it to be less dense. I was referring to it not being quite like what I remembered the authentic made-in-Latvia bread that you buy over there, but it's close!
perl1011 1 year ago
Looks incredibly good and perfect. Watch out for these ladies. They will build a bread making empire in no time . . .
coffeejogurt 1 year ago
Watch for these ladies. They wil build a bread making empire some day . . . The bread looks perfect and probably tastes incrediby good.
coffeejogurt 1 year ago
@gardeneva: sorry for the long delay in responding! You can use any sourdough starter -- there are many recipes on the internet. I think I used an "overnight" sourdough starter recipe, because I'm impatient! Then I kept it going, refrigerating it between uses.
perl1011 1 year ago
What starter recipe do you use?
gardeneva 1 year ago