Another example of a recipe that blew the doors of the competition once I spotted it at The Fresh Loaf forum. They highlighted this bread on their front page, since it is so unique and gorgeous. My starter was eagerly waiting for a chance to shine, I had wheat germ in the freezer, the only departure from the original recipe was the use of sage instead of rosemary. Not for gastronomic preference, but because a “certain dog” – who used to wander the streets of Hollywood – destroyed our rosemary plant. The dog has a good lawyer, and is presently free on bail.
TOASTED WHEAT-GERM AND SAGE SOURDOUGH
(adapted from Ross’ recipe at The Fresh Loaf Forum)
150 g starter (white, 80% hydration)
335 g water
490 g bread flour
20 g toasted wheatgerm
2 Tbs fresh sage leaves, finely chopped
9 g salt
Mix all ingredients, except the salt, until they form a shaggy mass, no need to worry with kneading yet. Let it rest undisturbed for 40 minutes at room temperature.
Place the dough on a lightly oiled surface, open flatten it out slightly, sprinkle the salt all over, and knead a few times to distribute the salt. Place the dough in an oiled bowl, cover, let it sit for 1 hour. Knead by stretching and folding a few times – it will feel very smooth and easy to fold – put back in the bowl and let it rise 1 hour. Repeat the stretch and fold one more time, cover the dough and let it rise for 2 hours and 20 minutes.
Form the dough into a ball, place it in a floured banetton type container, cover it and place in the fridge overnight.
Remove from the fridge 1 hour and 30 minutes before baking. Bake in a 450F oven, using your favorite method to generate steam. After 20 minutes, reduce the temperature to 425F, and bake for a total of 40-45 minutes. If you baked the bread covering with a roasting pan, remove the cover after 30 minutes.
Let it cool for at least 2 hours before slicing.
to print the recipe, click here
What a delicious loaf of bread this one turned out to be! I used very little sage because it is such a strong-tasting herb, so its flavor was barely noticeable. This bread would be great at a Thanksgiving dinner. The wheat germ lends a bit of moisture to the crumb, allowing it to last longer than your regular sourdough.
The crust, hearty and crunchy, was covered with those tiny blisters that make the baker very happy. Inside, the crumb was open, airy, and light. Cannot ask for much more than that… ;-)
I am submitting this post to Susan’s Yeastspotting, please make sure to stop by and marvel at her weekly display of breads. I know my Friday is not complete without it!