To match Pinot Noir...

Rosemary-Garlic Baguette
An ideal bread to bake in a wood fired pizza-oven, or any oven, for that matter

-  I n g r e d i e n t s  -

Sourdough Starter - one and a half cups
Non-Fat Milk - two cups at room temp
Water - one cup at room temp
Dark Rye Flour - two cups
White unbleached Flour - five to six cups
Barley Flour - two cups
Honey - two Tbls.
Dehydrated Active Bread Yeast - one Tbls. + water + honey
Fresh Rosemary - three heaping Tbls. finely chopped
Fresh Garlic - five or more Tbls. medium chopped
Coarse Sea Salt - two Tbls.
Non-stick Spray

-  T o o l s  -

A large mixing bowl about 14 to 16 inches in diameter
Measuring cup and Tablespoon  -  Rubber scrapper with a stout handle
Clean kitchen towel  -  Large cookie sheets  -  Conventional or wood fired oven
Spray bottle that is only used to spray water  -  Cooling rack

-  T h e   B i g   P i c t u r e  -

Please see the separate piece on the 'Big Picture for Sourdough'.
About this specific recipe...
This is a recipe to adjust as you wish.  The amount of Rosemary and Garlic
suggested is toward the upper end, the first time you make it, don't increase them,
but if you like more intensity and health benefit, it can probably take 25% more,
but I've never tried it.  What we have tried is growing both kinds of Rosemary,
the spreading kind and the upright kind, both are beautiful additions to any garden.
Our casual taste-tests favor the upright kind, and it's easier to process.
If you have other favorite savory combinations, this is a pretty good base
from which to launch your experiments.  Letting the imagination run wild:
Fresh Basil & Ginger  -  Curry & Caramelized Onions
Fresh Marjoram & Shallots  -  Dried Dill Weed and Seed & sautéed Cucumber
Etcetera anyone ?
You can click on the '3x5 card version' of this recipe at the bottom.

-  T h e   I n c r e a s e  -

Either the last thing at night, or in the morning, make your increase.
In a very large mixing bowl, combine the approximate 1 1/2 cups of Starter,
1 Tbls. of Honey, 1 cup of Water, and 2 cups of Non-fat Milk.  You can warm the water
in the mircowave just enough to get the honey to disolve.  Then add 2 cups of Dark Rye Flour
and 2 cups of Barley Flour, and mix until the flour is moistened with a rubber scrapper.
Scrape down the sides of the bowl and cover with the clean kitchen towel.
Set aside at cool room temperature over night or until it bubbles.

-  K n e a d  'n'  F o r m  -

In the same bowl that your increase is in, mix in what you think is the right amount of
Garlic, and Rosemary (in the vicinity of 5 & 3 Tbls. respectively).   I use between 1/3 and 1/2 cup
of peeled garlic cloves, measured before chopping.  Then rehydrate the 1 Tbls. of  yeast in a
quarter cup of water with a tsp. of honey, all at 100F.  When it froths, add it and mix it in.
Now add about 5 to 6 cups of unbleached White Flour and start to mix/knead that in.
At this point there should be enough flour in the dough that you can knead by hand in the bowl.
If it is too sticky, add more white flour by shaking it through a little hand-held sieve.
Knead for about 3 to 5 minutes until you notice the elasticity starting to develop.
The last thing to do in the bowl before you are finished kneading is to add the 2 level Tbls. of
Coarse Sea Salt, a good sprinkle at a time, without over mixing so the salt stays as a localized
taste sensation.  Turn out the dough and cut it into 4 pieces.  Get 2 cookie sheets ready that you
have sprayed or rubbed with oil.  Shape the cut pieces by first pressing into a ball, don't fold them
over at this point.  Work them into a long loaf by rolling them.  When you put them on the
cookie sheet to rise, they will spread out, so if you make them sort of like narrow triangle-shapes,
this will help with them getting too flat.  Repeat the process for the other 3 pieces.
Let the loaves rise for another two or three hours, depending on your room temperature.
They should get about 40 to 50% larger than they were.

-  I n t o  &  O u t   o f   t h e   O v e n ,  and . . .  -

Pre-heat your oven to 400F.
Just before you put the loaves into the oven, take a very sharp knife or
razor blade, and make three or more 45 degree cuts into the top of each loaf,
make the cuts about 1/4 inch deep and diagonally.  This keeps the loaf from rupturing elsewhere.
Put them all in the 400 F oven and come back and check them in 25 minutes.  Spray them with
water if they are looking too dry or too dark.  Take them out when they have a nice hollow sound
to your investigatory thump.  If you are not quite sure if they are done, leave them in a little longer.
For these loaves, the better error is on the over-baked side.
The moment you take them out of the oven, give them a generous misting
from your dedicated water spray-bottle.  In a minute or two, take them off
the cookie sheet and put them on a cooling rack.  Mist the bottoms of
the loaves and turn them upright in a few minutes to continue cooling.

-  E v e n t u a l l y   on   to   the   T a b l e  -

In all fairness to the first loaf, let it cool for a least one half hour.
Remember, all of these are rustic recipes.  They are not the wonderfully
fluffy kind of breads that are de-vine drenched and drown in butter.
These are cut thinly, like pumpernickel, and enjoyed without the
cholesterol addition.  If they aren't properly cooled, you can't
slice them properly and they won't get that last bit of
internal cooking form the latent steam.

The matches for this particular version of spicing/herbing the bread are
just by itself with Pinot Noir as an unusual standing starter course.
Or, a mushroom and potato stew, or, with lamb studded with garlic,
and of course served with generous amounts of A

As Van Morrison might say, enjoy yourself...                                          
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