North Fork Bed and Breakfast Sourdough Bread

May 31, 2010 at 10:18 pm Leave a comment

Well, I’m back and as promised, I have some photos from this morning when I prepared the sourdough loaves to rise. With my bread, you have to feed the base. The base is a potato base sourdough. After 12 hours, you make the dough. The dough rises for 12 hours and then you punch it down and make it into loaves. I took some photos so that I could show the process. It is a sweet tasting bread, contrary to it’s name. I make white and cinnamon swirl. I’ve been making this bread for 30 years now. It’s very popular at the farmer’s market. I will be going this Saturday to the Green Market in Ogdensburg. My husband Tim, will be going to the farmer’s market in Canton Friday to sell coffee. St. Lawrence Valley Roasters roasts the best coffee. You can go to his website and purchase or email him, calls are fine too.

North Fork Bed and Breakfast Sourdough bread after being punched down

This is being prepared as a loaf of cinnamon swirl bread.

This is what the bread dough looks like when it's being rolled out to make it into a loaf. After it's completely rolled out, starting at one end, you roll it up into a log.

This is what the dough looks like after it's rolled

Preparing the bread loaf

After crimping the ends you place it in the loaf pan to rise. In the warm summer months sometimes you can make an entire batch in a day as long as the base has been fed ahead of time. Otherwise, it takes about 36 hours to make the bread. As I’m writing right now, I have the first 3 loaves of white bread baking in the oven. I’m not sure I will be able to stay awake long enough to bake all of them but I’m going to try. I will take some shots of the finished bread as well to share. It certainly is tasty!! There’s nothing like it. After a while one becomes very spoiled by this bread. Guests at the B&B love it as toast and they love the french toast I make as well.


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Entry filed under: Baking, St. Lawrence Valley, Summer. Tags: , , , , , , .

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