The Bread Baker’s Apprentice, Sourdough with Smoked Gouda (adaptation)

Peter Reinhart’s, Basic Sourdough Bread Recipe, with an adaptation using 2.3 ounces of Smoked Gouda in a final kneading before the fermentation at 3.5 hours.  Once divided, the boules were given a 2.5 hour proofing before baking.  Complete instructions and time variables are noted in, The Bread Baker’s Apprentice, by, Peter Reinhart, publisher, Ten Speed Press, 2001.

(Does the tea towel make you dizzy?)

Ye be not confused by all the dots, nor drunken by the consumption of thus exotic tea


For I am not ruined by the sour bite, nor swayed by the smokiness, but renewed, alas this bake is joy, defined


For it is not the destination, but the journey that soothes ones soul


and rekindles fires and brings one hope


Let there be bread!

~ by coffeegrounded on July 4, 2013.

15 Responses to “The Bread Baker’s Apprentice, Sourdough with Smoked Gouda (adaptation)”

  1. Love your pictures! Hope you don’t get too hot when cooking today!


  2. This looks wonderful! Magnificent work :)


    • Meggars Caffeine, I miss you so much! Thanks for the shout-out. I wanted to call you yesterday, but I could only imagine how tired you must have been after your event. Stay hydrated! Temps don’t look as nasty in the upcoming week for you and Jacob. Now it’s our turn.
      Love you!

      P.S. I haven’t baked in so long. I had to use my noggin and my cookbook! ;)


    • Well try to keep that oven off as the outside temps rise! We are enjoying the break from the 100+ days. I will call you tomorrow after work. xoxo


    • I look forward to your call. I almost phoned at 7:22, but I know how tired you must be after yesterday’s event and then today. Rest late and call when you can. I must grocery shop tomorrow… Cell phone will be with me.

      Love you three!


  3. That looks so soft and good!


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