I was out of town for a couple of weeks and unable to bake fresh bread for myself or others. That meant, for about a week and a half I was eating bread from my last bake day just before Thanksgiving. And the trip became a bit of an experiment on how long sourdough bread can be tasty and good.
As the days passed, the bread slowly became drier but stayed surprisingly fresh. Even 10 days after baking, the bread (stored in a bread box like container), was still soft and tasty. I worried about mold developing, but there was none. I ate the last bit of crust with a nice hot vegetable soup.
Now, finally back in my own kitchen, I fed my sourdough starter, prepared dough, and baked a few loaves of fresh sourdough bread (wheat and gluten-free) last night. This morning, with the bread cooled, I cut a few slices for breakfast. Amazing, how good fresh sourdough bread tastes.
And I had a special treat this time, a new recipe: Miso Sesame Sourdough Bread
This is a dough that uses a technique where a small amount of the flour is cooked and cooled before being added to the dough. This can be done with whole grains as well and gives bread an extra moist crumb. The miso, roasted sesame oil, and black sesame seeds adds a subtle, fresh fragrance. The recipe needs a little adjustment and I am looking for a brown rice or chickpea miso for all those avoiding soy. This may be my new favorite. Carlos is already asking for a gluten-free version.
