Big Bear’s Bread
If you would like a printable version of this formula, click here: Big Bear’s Bread
I have a dear friend I call “Big Bear,” He likes “holey” lean sourdough breads. I know he would enjoy this bread, so I named it for him.
Flaxseed Heaven (sourdough, of course!)
For recipes, more recipes, know how and sourdough techniques see here: http://amzn.to/QHDROG (shameless plug for my books).
For PDF format see here: Discovering Sourdough
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Flaxseed is a wonderful addition to bread. I toast mine and then pour water over it while it is still jumping in the pan like a Mexican jumping bean. This will bring out the mucilaginous property of the seeds and help produce moist, flavorful bread that stays fresh longer.
Super Holey Pane Teresa Sourdough
This bread is so wonderful!! It has the most unique flavor and terrific holes and it pops in the oven like a miracle. I am amazed everytime I bake it again! You MUST have a vigorous motherdough at 80% hydration going to make this recipe work. I made up the dough let it cool overnight and next day:
