I know, I know.
You’re wondering what the hell “slipper bread” means.
I did, too.
Apparently, its supposed to look like a slipper.
I mean…if mine was supposed to it sure as hell didn’t. Mine looks more like a clog. But it tasted damn good, which is the most important thing here. Let’s stick with priorities.
This bread is crusty on the outside, soft and fluffy on the inside, and makes a really good sandwich bread. It’s also perfect for ripping apart in pieces and dipping in fun herb oils.
Keep in mind this is a two day process. You first make what’s called a “biga”, which is basically a dough sponge that sits for a day and then is incorporated into the rest of the ingredients the next day. It’s actually very easy, especially if you have a stand mixer – it does all the work.
This is David’s recipe from Leite’s Culinaria – it just seemed straight forward and he has lots of good advice. Make sure to click on the link in the printable recipe below and make sure to read David’s tips – this is still a work in progress for me and I will be going back to his post next time for reminders to improve my technique. The only thing I did differently is omit the cornmeal. I’m pretty happy with mine this time, but I definitely have to improve my technique. I thinly sliced one of the loaves the next morning and made a grilled ham, egg and cheese with fresh herbs and it was insanely delicious.
Forgive the poor photo but sometimes you gotta take it so you don’t miss it.
This was such a damn good breakfast.
Here’s your printable-