Happy New Year, Everyone! This is our first Tuesdays with Dorie post for 2014! Our recipe is for Country Bread by contributing baker Joe Ortiz.
Coincidence or not I bought a banneton in December and I did not get to use it with everything else going on. I have never used a banneton in the past so I was excited to try to proof the country bread dough in it.
According to Dorie, with this country bread loaf you get the look of Pain de Campagne without having to deal with levain. This recipe takes around 12 hours of rising time for the dough plus one hour for baking. I started on Friday night and baked the bread on Sunday. I refrigerated the sponge overnight and the following day I did the two rises of the dough and put the dough in the fridge again. On Sunday, once I pre-heated the oven, I took the dough from the fridge and put it straight onto the baking sheet.
This bread is dense and crusty. The taste reminded us of hearty whole wheat bread. So far we enjoyed it with soup, we also made avocado and Asiago cheese sandwiches and PB & dark chocolate toast.
Happy Tuesday, everyone! And Happy 2014!
If you would like to see Joe Ortiz in action, please visit the PBS web site.