There are as many ways to make a great roast or loaf of bread as there are cooks and bakers. That said, I humbly offer a few of mine.
A couple of notes:
1. Pastured meats benefit from two, very different cooking methods: Low and slow if on the stove or oven; or quickly using a pressure cooker.
2. High water content, slow rises, and temperature control during the rises are factors that help build flavor and flexibility in hearth breads.
Yes, you can make a glorious loaf of hearth bread in your home oven. My classes demonstrate how to get those crisp crusts and tender, flavorful crumbs (inner texture).
While I have made slight adjustments to the bread recipes (formulas) I use, out of respect for the copyright of these authors, I’ll refer you to their books.
This list will grow over time, and as I alter the recipes more and more, I will eventually post my versions for your use. Thanks. And let me know how you do!
– Whole-wheat bread with a multigrain soaker. This bread uses whole wheat, white bread flour, a preferment (natural yeast starter), and a multigrain/seed mixture that you soak in hot water for at least four hours. Source: Bread: A Baker’s Book of Techniques and Recipes, Jeffrey Hamelman, page 126.
– Basic Mild Sourdough (Levain). This loaf is dark brown and crusty on the outside, and boasts large, glossy holes within. Your family will love it. I use this basic dough to make a variety of loaves: Kalamata olive, toasted sesame, polenta, or multigrain. Source: Tartine Bread, Chad Robertson, page 47.