Classic Sourdoughs (11 page)

DOUGH PROOF
Pour the culture into a large mixing bowl. Melt the butter over moderate heat and add the milk to the butter to warm it. Add the salt and sugar and stir until dissolved. 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
To shape, divide the rested dough into thirds and form 3 balls. Use a rolling pin to form a rectangle from each ball. Roll each rectangle from the long side to form an elongated loaf about 18 inches (45 cm) long and 1½ inches (4 cm) in diameter.

Place the loaves, seam side down, on a baking sheet and proof for 2 to 4 hours, until they double 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 putting the loaves in the oven, slash the surface of the dough several times with a razor blade, then brush the loaves with the beaten egg. Place the pan with its shaped, proofed loaves in a cool oven, then turn the temperature to 375°F (190°C) and bake for 70 minutes. Or transfer the loaves to a preheated baking stone in a 450°F (230°C) oven and bake for 40 minutes. When the loaves are baked, remove them from the pan and let cool on a wire rack for at least 15 to 20 minutes before slicing.

Bread rings and braided pastries are common in the Middle East; this recipe produces a fine, light, and delicious loaf. When you want to experiment, replace one cup (140 g) of white flour with a cup (130 g) of Kamut or spelt
.
MAKES ONE 1½-POUND (680 G) RING

DOUGH PROOF
Pour the culture into a mixing bowl. Add the salt, sugar, water, and oil and stir to mix. 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
Using your hands or a rolling pin, flatten the rested dough into a large oval, then roll it up with your hands into a tight rope. Continue rolling the rope back and forth until it is 20 to 24 inches (50 to 60 cm) long. Form the dough into a ring by joining the ends of the rope and pinching them together.

Place the ring 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 top of the ring with water and sprinkle with sesame seeds. Bake in a preheated oven at 375°F (190°C) for 35 to 40 minutes. When the ring is baked, remove it to a wire rack to cool for at least 15 to 20 minutes before slicing.

This is a pleasing, cheese-filled variation on traditional Middle Eastern flatbreads
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MAKES ONE 1½-POUND (680 G) LOAF

DOUGH PROOF
In a mixing bowl, combine the culture, salt, sugar, water, and oil and mix well. Add the 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
Using your hands or a rolling pin, flatten the rested dough into a rectangle ½ inch (1.5 cm) thick. Gently spread the cream cheese over the dough rectangle, making sure not to tear the dough and leaving 1 inch (2.5 cm) of margin clear. Roll the dough up from the long side and pinch the edges and ends to seal, forming an elongated oval loaf.

Place the 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 top of the loaf with the beaten egg and sprinkle with sesame seeds. Put the baking sheet with its shaped loaf in a cool oven, then turn the temperature to 375°F (190°C) and bake for 65 to 70 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.

Fresh chopped onions added to this cheese bread yields a truly delicious loaf. The onion adds liquid, which sometimes requires additional flour. Test the loaf with a digital thermometer when it is removed from the oven: the center should be 190°F (88°C). If serving after the loaf has fully cooled, toast slices to recapture the “right out of the oven” aroma. This recipe can also be used for braided loaves
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MAKES TWO 1½-POUND (680 G) LOAVES

DOUGH PROOF
Pour the culture into a large mixing bowl. Melt the butter and add the milk to warm. Add the salt, sugar, cheese, and onions and stir to combine. 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 in the covered bowl. 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. Pat each ball into an oval 1 inch (2.5 cm) thick and form loaves by rolling the ovals from the long side, then pinching the dough together to form a seam.

Place the loaves, seam side down, on a baking sheet or in pans and proof for 2 to 4 hours or longer, until they double in bulk or rise 1 to 2 inches (2.5 to 5 cm) above the tops of the pans. This is a moist dough and may take longer to rise. Proof for the first hour at room temperature and then at 85° to 90°F (29° to 32°C) in a proofing box.

BAKING
Place the pans with their shaped, proofed loaves in a cool oven, then turn the temperature to 375°F (190°C) and bake for 70 minutes. When the loaves are baked, remove them from the pan and let cool on a wire rack for at least 15 to 20 minutes before slicing.

Onions and rye flour provide a pleasing flavor combination. This recipe uses chopped onions lightly sautéed in olive oil. Raw chopped onions work well, and dried onion can also be used. (Note that raw onions will increase the liquid in the loaf as it bakes, possibly necessitating extra flour.)
MAKES TWO 1½-POUND (680 G) LOAVES

DOUGH PROOF
Pour the culture into a large mixing bowl. Over moderate heat, sauté the onions in the olive oil until they are soft but not browned. In a separate pan, melt the butter and add the water to the butter. Add the salt to the butter and water mixture and stir until dissolved, then stir in the onions and oil. Scrape this mixture into the culture and mix well, then add the rye flour and mix well. Add the all-purpose flour 1 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.