This is the cover-bread of Peter Reinhart's book, the Bread Bakers Apprentice.
First you have to build a starter. I had to start from the beginning again. I used high gluten wheat flour.
It had some funky bubbles and it smelled pretty bad. Nope, not ready yet.
Day 4 - Smells funky
Day 5 - still smells funky
Day 6 - starting to smell better. Acrid, yet with a tinge of sour.
Day 7. That's better. Still a tinge of acrid, but rip-roaring to go. Lets stick it in the fridge until we are ready.
After a week in the fridge. No more acrid smell. Just a lovely sour. I really tried to keep this starter on the dryer side so that I would get more sour notes.
This recipe calls for 9 cups of high-extraction flour. You sift your good whole wheat flour and get out the large bran-flakes!
Make a firm starter the night before.
Oops, I forgot to stick it in the fridge after 6 hours (I was at work.) No biggy, I hope.
Mix with high-extraction flour.
Once in a boul you are supposed to give it 4 hours to rise. It was already 11:30 pm so I decided to just stick it in the fridge.
Oh, shoot! I forgot to take a picture of it after it had risen. I left it out 5 hours in the morning and then carefully transfered it to the baking sheet and baked it.
Here is the texture. Soury smell, Crunchy crust, soft tangy-sour-y interior. The high extraction flour really adds something. Very flavorful. Scrumptious.
The "Ez Man" also wants to be a Bread Bakers Apprentice!