Classic Sourdoughs (12 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. 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, then shape the balls into 2 elongated loaves. Place the loaves, seam side down, in bread pans or on a baking sheet and proof for 2 to 4 hours, until the loaves reach nearly to the tops of the pans or 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. Place the pans 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.

This delicious filled bread is modeled on breads baked in Greece and Cyprus
.
MAKES ONE 2-POUND (900 G) LOAF

DOUGH PROOF
Sauté the onion in the 1 tablespoon olive oil until soft and just translucent. Stir the olives into the onions, set aside to cool, and refrigerate until ready to use.

Pour the culture into a mixing bowl. Add the 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
Using your hands or a rolling pin, flatten the rested dough into a rectangle about ½ inch (1.5 cm) thick. Spread the onion and olive mixture over the surface of the dough rectangle, leaving 1 inch (2.5 cm) clear at the edges. Roll the rectangle up from the long side into a loaf and pinch the edges to seal.

Place the shaped loaf, seam side down, on a baking sheet and proof for 2 to 4 hours, until it doubles in bulk. Proof the loaf 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, make several diagonal slashes in the dough with a razor blade and brush the top of the loaf with olive oil. Place 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.

The addition of mashed potato provides a distinctive flavor and texture to this hearty white bread. Many sourdough bakers once fed their starters with boiled potatoes, but the addition here is for flavor. (Naturally, we use our homegrown Idaho spuds!)
MAKES ONE 1½-POUND (680 G) LOAF

DOUGH PROOF
Pour the culture into a mixing bowl. Melt the butter over moderate heat and add the milk to warm. Add the salt and potato and stir well. Stir this mixture into the culture. 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.

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
Flatten the rested dough 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, seam side down, on a baking sheet or in a bread pan and proof for 2 to 4 hours, until it doubles in bulk or reaches nearly to the top of the bread pan. Proof the loaf 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 pan 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 Italian bread is baked especially for Easter. Fresh rosemary can be heated in olive oil to flavor the oil, which is used to bake the bread (the rosemary is discarded). This recipe, however, uses dried rosemary added directly to the dough mixture
.
MAKES ONE 1½-POUND (680 G) LOAF

DOUGH PROOF
Pour the culture into a mixing bowl. Add the milk, olive oil, salt, sugar, rosemary, raisins, and 2 of the beaten eggs 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.

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 the rested 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 an oval or round loaf. Place on a baking sheet or in a bread pan and proof for 2 to 4 hours, until it doubles in bulk or reaches nearly to the top of the bread pan. Proof for the first hour at room temperature and then at 85° to 90°F (30° to 32°C) in a proofing box.

BAKING
Just before baking, make crisscross slashes in the crust and brush the dough with the remaining beaten egg. Put the 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 65 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.

Cracked wheat is produced by cutting the grain instead of grinding it. It can be used raw, as in this recipe, or cooked. If cooked, it is usually presoaked for several hours and then simmered for about one hour in two cups (240 ml) of water for every cup (120 g) of cracked grain
.
MAKES TWO 1½-POUND (680 G) LOAVES

DOUGH PROOF
Pour the culture into a large mixing bowl. Melt the butter over moderate heat and add the milk to warm. Add the salt, molasses, and sugar and stir to combine. Add this mixture to the culture and mix well, then add the cracked wheat and graham flour and mix well. Add the all-purpose 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 shape it into 2 balls and then into 2 loaves. Place, seam side down, on a baking sheet or in bread pans and proof for 2 to 4 hours, until the loaves have doubled in bulk or nearly reached the tops of the bread pans. Proof for the first hour at room temperature and then at 85° to 90°F (29° to 32°C) in a proofing box.