.. and, using my natural, or sourdough starter as it is usually called. They look like varnished wood to me...but, they are nice and soft.... that is an egg wash on top.
I'm still searching for more vertical rise and want to see if I can get a regular loaf with not very much sourness to it. My 'classmates' claim it's possible... I'm not sure if we have the same taste buds or if they are cheating or what ...yet.......
This is a Maurizio Leo recipe called Pain de Mie. ... which in English just means "soft bread".
If you don't want the regular hard crusty loaf (usually with blackened edges and the ubiquitous 'ear') associated with sourdough baking... may I recommend this one?
It is a one day bake ...but, it becomes a rather long day.... especially if you end up with a more fluid dough than his appeared in the video ... even after adding a fair bit more flour to try to rectify that..... and/or you are not sure whether letting it rise longer will help the height or just make things more sour.... ... but, in the end.... a husband coming up the stairs several times to have a look in the oven whilst it baked ..and, declaring that it was an amazing scent.... somewhat gave it the thumbs up before even taking it out.
It is a wonderfully soft loaf... even the crust is firm but still soft to the touch. It has just a slight tang of sourness to it. Sadly, even though Maurizio claims it is the best for toast... he obviously is not a true toast aficionado. It is a very moist bread...so takes too long to actually get some browning on the crumb, and in the meantime, the crust is getting to the burnt stage....(he seems to like what he calls frizzled crust).. not my idea of perfect toast. Sadly, Philip, I can't give it 5 stars for toast ... but, maybe still a 3.5 if you watch it and don't let it get away on you in the toaster.!! I burned a lot of toast in my childhood using a stupid wrecked toaster that did not pop up ... I know how to make toast. I much prefer my regular loaves for morning toast and coffee.
It's a lovely loaf for sandwiches ... absolutely perfect. We had open faced lunch sandwiches today and mmmm'd and ahhh'd.. a LOT. Turns out it is the best ever sandwich bread....
My only complaint is that I still don't have a large enough loaf... height wise.... but, perhaps as my young starter gains strength... if that actually does happen..... it will show up one day.
Meanwhile.... science experiments continue .....
Click on the link if you want the recipe and to see the video, but see the comments on his page to get a feel for the fact that the flour to water ratio may be off....
Pain de mie
