Classic Sourdoughs (10 page)

DOUGH PROOF
Pour the culture into a mixing bowl. Add the water and salt to the culture and mix well. Add the flour a cup (140 g) at a time until the dough is too stiff to mix by hand. Turn out onto a floured board and knead in the remaining flour until the dough is smooth and satiny.

Proof the dough overnight (8 to 12 hours) at room temperature, about 70°F (21°C), in a large bowl covered with plastic wrap. During this time, the dough should double in size. After the proof, use a spatula to gently ease the dough out onto a floured board. Allow the dough to rest for 30 minutes. If marked flattening occurs during this time, knead in additional flour before shaping.

LOAF PROOF
After the 30-minute rest, shape the dough. Flatten it slightly, then lift a portion from the periphery and pull it toward the center. Continue this around the dough mass to form a rough ball (see
this page
), then pat and pull into a French loaf shape about 14 inches (35 cm) long. Carefully place the loaf in the La Cloche and cover with the lid. Proof for 2 to 4 hours, until it doubles in bulk, the first hour at room temperature and then at 85° to 90°F (29° to 32°C) in a proofing box.

BAKING
Bake in a preheated oven at 500°F (260°C) with the lid in place. After 30 minutes, reduce the heat to 400°F (200°C), remove the lid, and continue baking for 15 minutes, or until the crust is brown. Remove the loaf from the dish and let cool on a wire rack for at least 15 to 20 minutes before slicing.

We enjoy making braided bread, and the finished product is attractive. Start the braid at one end and work to the other end, or, to make dough handling easier, you can start in the middle and braid in both directions
.
MAKES TWO 1½-POUND (680 G) LOAVES

DOUGH PROOF
Pour the culture into a large mixing bowl. Melt the butter, then add the milk to warm. Add the salt and sugar and stir until dissolved. Add this mixture to the culture and mix well, then add the eggs and mix to combine. Add the flour a cup (140 g) at a time until the dough is too stiff to mix by hand. Turn out onto a floured board and knead in the remaining flour until the dough is smooth and satiny.

Proof the dough overnight (8 to 12 hours) at room temperature, about 70°F (21°C), in a large bowl covered with plastic wrap. During this time, the dough should double in size. After the proof, use a spatula to gently ease the dough out onto a floured board. Allow the dough to rest for 30 minutes. If marked flattening occurs during this time, knead in additional flour before shaping.

LOAF PROOF
Divide the rested dough in half and form 2 balls. Divide each ball into 3 equal portions and roll each to form a rope about 18 inches (45 cm) long and ½ to 1 inch (1.5 to 2.5 cm) in diameter. Alternatively, form each ball into a roll 3 inches (8 cm) in diameter. Roll out until ½ inch (1.5 cm) thick and 9 inches (23 cm) wide. With a pizza cutter, cut 6 strips lengthwise, each 1½ inches (4 cm) wide. Fold over each strip to make a rounder strip and pinch the seams together.

Using 3 strands for each braided loaf, lay one strand on a work surface. Cross the other two strands over it in the middle. Starting at the center and working toward one end, alternately cross the outside strands over the one in the center. As you work,
gently pull to taper the ends. When you reach the end, pinch the ends together to finish. Then, starting at the center, braid toward the other end, pinching the ends together to finish. Repeat with the other 3 strands of dough to form a second loaf.

Place the braided loaves on a baking sheet and proof for 2 to 4 hours until the loaves double in bulk. For a good combination of sourness and leavening, proof the loaves for the first hour at room temperature and then at 85° to 90°F (29° to 32°C) in a proofing box.

BAKING
Just before baking, brush the surface of the dough with the beaten egg and sprinkle with sesame seeds. Place the sheet in a cool oven, then turn the temperature to 375°F (190°C) and bake for 45 to 50 minutes. When the loaves are baked, remove them from the baking sheet and let cool on a wire rack for at least 15 to 20 minutes before slicing.

This is the classic Jewish Sabbath egg- and butter-enriched bread formed into a single giant braid
.
MAKES ONE LARGE 3-POUND (1350 G) LOAF

DOUGH PROOF
Pour the culture into a large mixing bowl. Melt the butter, then add the milk to warm. Add the salt and sugar and stir until dissolved, then stir in the eggs. Add this mixture to the culture and mix well. Add the flour a cup (140 g) at a time until the dough is too stiff to mix by hand. Turn out onto a floured board and knead in the remaining flour until the dough is smooth and satiny.

Proof the dough overnight (8 to 12 hours) at room temperature, about 70°F (21°C), in a large bowl covered with plastic wrap. During this time, the dough should double in size. After the proof, use a spatula to gently ease the dough out onto a floured board.

Allow the dough to rest for 30 minutes. If marked flattening occurs during this time, knead in additional flour before shaping.

LOAF PROOF
Divide the rested dough into 4 balls of equal size. Roll each ball into a rope 18 to 20 inches (45 to 50 cm) long and 1 inch (2.5 cm) in diameter. Pinch the 4 ropes together at one end and braid by bringing the rope on the right over the one next to it, under the third one and over the last one. Repeat, always starting with the rope on the right, until the braid is complete. Pinch the ends together to finish.

Place the braided loaf on a baking sheet and proof for 2 to 4 hours, until it doubles in bulk. Proof for the first hour at room temperature and then at 85° to 90°F (29° to 32°C) in a proofing box.

BAKING
Just before baking, brush the loaf with the beaten egg and sprinkle with sesame seeds. Place the baking sheet in a cool oven, then turn the temperature to 375°F (190°C) and bake for 45 to 50 minutes. When the loaf is baked, remove it from the pan and let cool on a wire rack for at least 15 to 20 minutes before slicing.

When making this loaf, you can experiment with different beers. We have often used imported malt beers from Germany and Scandinavia to complement the rye flavor; many local beers being produced in microbreweries are just as good
.
MAKES ONE 1½-POUND (680 G) LOAF

DOUGH PROOF
Pour the culture into a mixing bowl. In a separate bowl, combine the butter, salt, sugar, and beer and stir until the salt and sugar are dissolved. Add this mixture to the culture and mix well. Mix in the rye flour. Add the all-purpose flour a cup (140 g) at a time until the dough becomes too stiff to mix by hand. Turn out onto a floured board and knead in the remaining flour until the dough is smooth and satiny.

Or mix and knead all of the ingredients for a maximum of 25 minutes in a bread machine or other mixer (see
this page
).

Proof the dough overnight (8 to 12 hours) at room temperature, about 70°F (21°C), in a large bowl covered with plastic wrap (or leave in the machine pan, removed from the machine, securing the plastic wrap with a rubber band). During this time, the dough should double in size in the covered bowl, or rise to the top of the machine pan. After the proof, use a spatula to gently ease the dough out onto a floured board. Allow the dough to rest for 30 minutes. If marked flattening occurs during this time, knead in additional flour before shaping.

LOAF PROOF
After the 30-minute rest, shape the dough. Flatten it slightly, then lift a portion from the periphery and pull it toward the center. Continue this around the dough mass to form a rough ball (see
this page
), then pat and pull into the loaf shape you desire.

Place the shaped loaf in a bread pan or on a baking sheet and proof for 2 to 4 hours, until it reaches nearly to the top of the pan or doubles in bulk. Proof for the first hour at room temperature and then at 85° to 90°F (29° to 32°C).

BAKING
Place the bread pan or baking sheet with its shaped, proofed loaf in a cool oven, then turn the temperature to 375°F (190°C) and bake for 70 minutes. Or transfer the loaf to a preheated baking stone in a 450°F (230°C) oven and bake for 40 minutes. When the loaf is baked, remove it from the pan and let cool on a wire rack for at least 15 to 20 minutes before slicing.

This chewy French loaf should be made as long as possible: the recipe says 18 inches (45 cm), but if your oven is bigger and you have a bigger baking sheet, stretch the roll to fit. There are several baguette molds available that help form the characteristic shape of this loaf; Wilton makes one made of aluminum that is 17 by 9 inches (43 by 23 cm) and contains spaces for three baguettes. It is a good idea to put a baking sheet under this mold to make it easier to maneuver in and out of the oven
.
MAKES THREE 2-POUND (680 G) LOAVES