The sweet: Xander and I had a REALLY good day today. The last few days he’s refused to nap, and it’s just been hard because he’s been so fussy. Today that was not the case. We had french toast for breakfast and then played cars and balls. Then he took his first nap of the day. When he woke up we ate lunch and then went on a nature walk through our neighborhood. Totally sang, “Going on a Bear Hunt” and he loved it. Reminded me of when I was little. He’s so funny, he would sign “bear” and then he got his little confused look as if to say, “Mom, there are no bears here!” He did point out lots of birds and leaves and a butterfly though. And then a few airplanes buzzed by so we had to look for airplanes until one of the neighbor’s walked their dog by us. He’s growing so fast. Days like today remind me to take it all in since he won’t be interested in finding butterflies forever.
We came home and he took another nap (YAY!) and when he woke up we made sourdough bread, hence the sour.
Paul got home shortly after it finished baking, and said it was, “The best bread I’ve ever had.” And since I’ve baked LOTS of bread since we’ve been married that’s quite the compliment. He also said to just stop buying bread and I can just bake it and he’ll make sandwiches for work with the homemade bread! Xander and I might end up with a full-time job! Haha! This is the recipe I used:
- 1 cup “fed” sourdough starter
- 1 1/2 cups lukewarm water
- 2 teaspoons instant yeast
- 1 tablespoon sugar
- 2 1/2 teaspoons salt
- 5 cups King Arthur Unbleached All-Purpose Flour
1) Combine all of the ingredients, kneading to form a smooth dough.
2) Allow the dough to rise, in a covered bowl, until it’s doubled in size, about 90 minutes.
3) Gently divide the dough in half; it’ll deflate somewhat.
4) Gently shape the dough into two oval loaves; or, for longer loaves, two 10″ to 11″ logs. Place the loaves on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425°F.
5) Spray the loaves with lukewarm water.
6) Make two fairly deep diagonal slashes in each; a serrated bread knife, wielded firmly, works well here.
7) Bake the bread for 25 to 30 minutes, until it’s a very deep golden brown. Remove it from the oven, and cool on a rack.
I baked the bread in two greased bread pans but followed the rest of the recipe. Next time I’ll use parchment paper because the loaves were really hard to get out of the pans–but even though they aren’t perfectly pretty we’ve already managed to eat an entire loaf!! Paul is in love, and Xander loves using the mixer so we’re already planning to make more on Friday. (Hopefully we can make the second loaf last until then–haha!) I’m also planning to experiment and use whole wheat flour… Hopefully it won’t make it too dry! Definitely try it and let me know if it’s a big a hit at your house as it has been at ours!