SOURDOUGH ROUND TWO

We decided to add roasted walnuts to this batch of sourdough bread. This enhances the flavour of the nuts and adds a richness to the loaf.

Mary lets the sourdough sit in these proofing baskets overnight in the fridge.

The skin of the dough in sliced with a blade (razor-blade works best) before baking. This allows the dough to rise and expand unhindered.

Next step is to simply fold the parchment paper so you can easily lift the bread dough into the pot.

We use cast-iron pots with lids and preheat them to 450 *F before placing the dough inside. Once the lid is on, the pot goes back into the oven to be baked according to the recipe.

In about an hour two beautiful loaves emerge ready to cool and enjoy.

These loaves are made from a variety of grains Mary first sprouted before grinding into flour. Still high in carbohydrates but healthier than loaf of white bread from the store. Now if I could just learn to refrain from eating them in one day.

Time for another delicious slice covered in butter.