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yummmmmmm!!!!!! Def need to make this...

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I feel like your toppings would be god level

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Aug 20, 2023Liked by Nicola Lamb

Omg I can’t wait to make this!! Is this bread okay the next day? I’m having people over for dinner on Tuesday and wondering if it’ll still be good if I make it on Monday?

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author

Yes! Just wrap it and toast it :) it comes back to life so easily!

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This is lovely Nicola, so much detail. The sourdough discard method on the King Author website is class too. I just lash my leftover sourdough starter in the fridge and use it the next day 🙌

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KA FOREVER! Let’s hope they expand to the uk and Ireland one day!!!

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I tried the biga/hand mixed method and found after following the steps that the window pane just isn't forming. There is some gluten development there, but not window-pane level (and I have been refrigerating it). It has been 8 hours, so I'm going to pour it into a cake tin and hope for the best; it will not hold a loaf shape. In despair I also started a mixer-method batch, which is currently a batter after six or seven mix-and-rests (also in the fridge). I don't know what I have done wrong. It's very hot and very humid here, and I am using the relatively weak KA bread flour--perhaps that's it. Any insights into where I went wrong?

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Update: the bread with the biga starter in a 9" cake tin rose about an inch, but did get those gelatinous holes--small but still delicious. I did the other bread in a 6" cake tin and it does not have the holes but it's got a delicious spongy texture that makes amazing toast. Also, we made all 3 suggested toppings and Y'ALL they were all DELICIOUS. So it wasn't a total failure!

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I just made this and it is incredible! Worth the work and wait for sure.

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