Tartine Bread, Chad Robertson: Basic Country Bread

I often search the shelves of charity shops for recipe books but rarely find any about my main food passion, bread. I couldn't believe my luck when my wife spotted this attractive boxed pair of books which not only contain recipes for breads; other baking and meals involving or to accompany bread, but also gives a personal account of the author's passion and his journey into the world of baking (in particular San Francisco Sourdough).

I've been baking sourdough for some years and my usual method involves some kneading or working of the dough, after the autolyse stage and before the bulk ferment period.  

The method here involves no kneading as such but more frequent folding of the dough during bulk ferment, than I am used to. It also begins with a smaller proportion of leaven than my usual core sourdough recipe and allows longer for the fermenting stages.

Pleased with the results I am looking forward to progressing through these books, trying more recipes.  In doing so I hope to expand my knowledge and range of techniques - whilst eating some fantastic bread of course!

Jeffrey Hamelman, Bread: Sourdough Baguette recipe

This hybrid recipe (which combines sourdough leaven and a small amount of commercial yeast) shortens the process but lends some character and taste to the resulting bread.  A short autolyse period, a couple of hours bulk ferment (including fold) and around an hour final fermenting after shaping makes this an option if you start baking in the morning but want to some fresh interesting bread at lunchtime. 

I made some small loaves (500g) rather than baguettes as it's more convenient in a conventional domestic oven.  Nevertheless the crispy golden crust and soft open crumb was reminiscent of authentic French baguettes.