01/26/2010

Deb from Illinois

I have made this several times and always have a good tasting but rather flat loaf. Last time I decided to make a tin foil collar to fit around the oval loafs. It worked perfectly and I got nice big loafs. I just took a long piece of foil and folded several times to make a collar and sprayed it first. Then circled my ovals and used a paperclip to lock the foil ends. Let rise and baked with the foil still on.

01/26/2010

Mary S from San Antonio

Great bread. I modify a little to make it more sandwich friendly - I use the bread machine to mix and proof and I add 3 TBS of olive oil. One the hour and a half is up on the machine I kneed it a couple of times (dough can be sticky so sometimes I kneed in a little more flour) divide in half and put it in 2 well oiled bread pans to rise, then bake at 350 for 30 minutes. I spray the tops of the loaves with water just as I put them in the oven and spray the oven once or twice in the first 10 minutes. These loaves come out with a crisp but not hard crust, soft chewy centers and slilce perfectly for sandwiches. And the toast! Oh the toast is heaven. Is the nutritional data for this available from KA?
I am sorry but this informatin is not available. You may try www.nutritiondata.com--I hope this will help. Joan @bakershotline

12/28/2009

Karen Taylor from Poquoson VA

this is awesome bread, although I have had to make a couple of batches because of problems on my part, finally it is finished and too good for words. I do have a question though, the dough was very sticky, hard to handle and divide, any suggestions about what I can do to correct this? I weighed the flour vs measuring, I have read that weighing more accurate. The recipe called for 21.25 oz and that is what I used. Also I used the unbleached all purpose KAF flour, any suggestions on what I can do next time to make the dough a little less sticky and easier to handle? Thanks. Ever since I found your site I have been baking up a storm, all my Christmas goodies were KAF recipes and all were loved. thanks again
You may need to add a tablespoon or two wxtra of flour but give us a call at the Baker's Hotling and we'll be glad to troubleshoot the recipe with. Molly @ KAF

12/18/2009

NH baker from New Hampshire

Good taste but I am finding that the dough is spreading out rather than up when baking. Followed the recipe to a T including spooning the flour into the cup. The only difference is that I am using a mixer to knead the dough because of arthritis but am not sure how long to mix it for. I am going for between 2 and 3 minutes.
You can keep the dough from spreading by careful shaping and letting the shaped dough rise in a brotform. The secret to shaping is developing a cloak or equal tension over the loaf surface which will keep the dough from spreading (see page 281 of the Baker's Companion). If you don't have a brotform to hold the loaf shape while proofing, use a floured towel-lined bowl. Irene @ KAF

12/17/2009

David M from Chicago

I made a slightly modified version of this bread, replacing 1-2/3 cups of the AP flour with KA Whole Wheat Flour. Otherwise, I followed the recipe as shown, and made two oval loaves. Of course, the crumb turned out slightly more dense and with more regular holes (similar to sandwich bread) than is shown in the pictures (here and on the blog), but that was/is just fine with me and not at all unexpected. I was especially pleased with the flavor -- while I love me some really tangy sourdough and other savory breads, for one of my favorite snacks/lunches, peanut butter and honey on bread, the combination of the two toppings with a super-strong sourdough flavor doesn't sit well on my tongue. However, this recipe, and the taming effect of the whole wheat, gave a subtly sour flavor to the bread that still holds up when toasted with plain butter or paired with savory spreads, cheeses and toppings, but doesn't stand out (or against, in my case!) when paired with simple PB&H. In other words, a nice, all-purpose loaf.

11/29/2009

Marie from Missouri

This is a great recipe. I have been baking bread for 30 years and this is one of the best. I "cheat" just a litte and use my food processor. Dry ingredients in the processor, 2 or 3 pulses. I proof the yeast in the full volume of water with 1/2 tsp of sugar for 10 minutes or so and then I add the sourdough starter to the proofed yeast mixture. Turn on the machine, add the liquid to the dry--magic. I like my starter a little wet and am not the most careful flour measurer on the planet--so--I always plan on a little tweaking at the end. I like to finish off with hand kneading. My personal standard is 50 turns with no (or almost no) additional flour. This dough is a little funny in that it rises very slowly, until all of the sudden it really goes to town!! For me, that is in about the last 15 to 20 minutes of the suggested rise time. Happy Baking.

11/21/2009

Magart from NC

Lots easier than the Extra Tangy Sourdough. I just had a piece toasted and it's wonderful. One loaf is in the freezer for turkey sandwiches on Friday! What size loaf pan was used for the bread? That sounded like a good idea!
The Rustic Sourdough recipe is made in a free form loaf....oval is suggested in the recipe or you could make a round loaf. Bake it on a parchment covered baking sheet or baking stone. Happy Baking! Irene @ KAF

11/01/2009

Hanan from USA

It is fabulous !!!!! very very high quality bread.

10/17/2009

Cheryl from Georgia

I totally love this recipe! I have made this about six or seven times and it came out perfect every time. Tonite I am making sourdough rolls instead of bread. I also use the sourdough starter I purchsed through KA a few months ago. I use the KA Artisan Flour and love the flavor! I use my Breadman breadmaker to mix and proof the dough, then gently place it on a piece of parchment (two balls) and cover with a kitchen towel for a second rise. I do spray the loaves and walls of the oven with water when I first put them in. I also give them a quick spray when I take them out of the oven and I get a yummy chewy crust! The best bread I've ever had! Thanks KA

10/10/2009

SAM from ARIZONA

This recipe was very easy to follow & has exactly the taste and texture promised.