Best enjoyed with homemade broccoli cheese soup. Made with a recipe from this group (so sorry I can’t remember your name! Photo of recipe attached) but very very loosely timed, and kneaded with my kitchen aid instead of by hand. Left overnight on the side in a banneton. 25 minutes lid on at 230 Celsius and then until crusty brown with lid off at 200 Celsius. Fave scoring I’ve done so far!
by cnb2017
7 Comments
Mmmm lazy loaf😋
Oof. I’d check your starter or bulk/proofing time. That looks quite underproofed and unpleasantly dense
Yeah this looks dense and gummy.
*Little note – this loaf was made for toasting, and I quite like the denser crumb for this. I tend to find it more sour which I like!
Happy to give you the recipe for the soup!
Made in the stovetop in a cast iron Le Creuset. Three onions chopped, fry off in olive oil, salt, and pepper until soft. Add chopped garlic (measure garlic amount with your heart). Once all softened add a splash of boiling water and stock cubes (I use 2 of the jelly chicken stock cubes). Allow to brew for a few minutes. Add any other veg that might need longer (I did some leftover mushrooms at this point). Add peeled chopped potatoes and boiling water to cover potatoes. Add spices that you fancy (I usually do mixed green spices like oregano and parsley). Simmer till potatoes are soft. Add two heads of broccoli (chopped) and simmer until soft. Add some spinach if you fancy. Allow to cool slightly, blend until smooth. If there’s too much liquid at the bottom of the pan, pour out some stock before blending. Add back to the pot. Add cheese(measure with your heart!!) and gently heat until mostly melted.
Am I baking too hot? I do 500F then reduce to 475F, All these other recipes suggest ~450 then ~400
Imo, if this loaf came out the way you like it, well, that’s all that matters. As a new sourdough baker, I’m still working on finding the best bf time but the loaves have turned out really tasty. Keep up the good work, OP.
PS: that soup looks delicious too !