I’ve garnered a wealth of bread-making knowledge from many sources, the most influential being Dan Lepard and Ken Forkish. I decided to combine a Lepard recipe and Forkish technique to bake one of the best breads so far – the sour cream loaf. It has a delicious, tangy faux sourdough flavour and makes the most amazing toast.
I’ve been successfully baking bread for some time using a minimal knead method. However I recently switched to an even better way of bread making that produces a tastier loaf with a looser crumb and wonderful crust … and also looks fantastic. The trick? A casserole dish.