I was ready to leave for our hideout in Wisconsin when I realized that I forgot to prepare bread to take with me. Now a week without my bread was not an option. I decided to (mis)use my rye sourdough starter St.Clair, just refreshed two days ago, and mix some dough together for my simple sourdough bread, take this dough with me and bake it in the cabin. To make the story short, I overestimated the strength of this Montana baby and the bread came out as a brick. Not too happy, I was still without bread, I looked at my options. What I found was a plastic bowl, 2 lb or 907 grams of Gold Medal AP flour, of course bleached etc., a package of active dry yeast and salt.
Well that should be enough to create a cabin bread. I mixed all the ingredients together in the bowl, measured the water with the empty root beer bottle (591ml) and stirred it together for a 65% hydrated dough. I took it out of the bowl and slapped and stretched it (Méthode Bertinet) till it was a nice and firm dough. After an hour I stretched and folded (s&f) it once like Mark Sinclair (Méthode St.Clair) and then left it alone for 3 hours (had to go hunting).
The cabin temperature was only 60°F so it worked out well and after this time the dough was ready for another s&f. In the meantime I heated the cabin to its normal 70ºF and after another hour, a s&f I shaped it into two loafs, let it proof for 30 min and put them in the 30 year old oven at 450ºF (more or less?). I added a little bit of water, I was afraid to much would kill
this oldie, for steam, and 35 min later, tadaaa I had my simple cabin bread.
A little bit under proofed but ………… and was it good.
Und die Moral der Geschichte: sometimes simple things taste as good as the complicated stuff and of course I will not take bread with me from home anymore when I go up north.