I bake this bread often. Very, very often. And there is a reason for that.
It’s simple but still so tasty. I never get tired of it.
The key to success is a mature starter and to let everything take its time.
The time required to bake this bread is at least 7 hours, but most of the time it manages itself. You can drink a glass of wine or maybe three, move the lawn, do some cross training or whatever you prefer between the different moments.
You don’t need any fancy equipment for this recipe. Just a pair of big bowls, a spatula, a kitchen scale and maybe a bench knife or scraper.
I will give you a complete list later on.
You don’t have to knead the dough either. At least don’t much. You only have to fold it a couple of times. So if you are a bit lazy, this is the bread recipe for you. I promise it is much easier than kneading.
All of us who bake bread as a hobby encounter this issue on a regular basis. We all knows how delicious freshly baked bread is. But we also know how boring it can be after a few days.
You better just realize it. Sustainability is clearly limited compared to much industrial baked bread.
Now, I don’t think that has to be anything negative. It’s worth thinking about why those loaves you buy in the store can stay fresh for so much longer. Maybe we don’t want to now the answer.
But still, all these dry pieces of various types of bread in the pantry is a bit depressing for me.
Just throw them away, you may say. But I have a problem with that.
OK, if it starts to grow green or white fluffy things on it, I suppose there are now other solution. But to throw away food that is still useful seems unethical.
There are so many people in the poorer parts of the world that are struggling to get enough food for the day. Meanwhile, we in the richer parts of the world are throwing away tons of still useful food. We have to realize that it’s somewhat arrogant.
But to sit and chew on a piece of stale bread of principle reasons is probably not the solution. It will only end with you giving up, and stop baking bread.
No, here you have to be creative. Because of course, there are solutions.
Here comes a few of them.
I claim that Bruschetta is a small miracle. That something so simple can be so good, has to be a godsend.
Cut a few slices of your leftover sourdough bread. It should be ciabatta, and if you have that it’s fine. Otherwise don’t care too much about that. All white bread of good quality will do.
Fry them in a little olive oil until they are golden brown on both sides, and let dem drain on paper towels. Core and chop some tomatoes and mix them with finely chopped basil, olive oil, salt, and pepper. Top the slices with the tomato mixture. Ready.
Think of it as summer on toast.