Classic Sourdoughs (19 page)

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
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 the loaf shape you desire. Place the shaped loaf on a baking sheet or in a pan and proof for 2 to 4 hours, until it doubles in bulk or rises almost to the top of the pan. 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 pan with its shaped, proofed loaf in a cool oven, then turn the temperature to 375°F (190°C) and bake for 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.

Brush the tops of these rolls with either melted butter or a glaze of confectioners’ sugar, milk, and vanilla
.
MAKES 12 TO 14 ROLLS

DOUGH PROOF
Pour the culture into a mixing bowl. Add the milk, vanilla, salt, and 1 tablespoon of the sugar to the culture and mix well. Add the flour a cup (130 g) at a time until the dough has become too stiff to mix by hand. Turn out onto floured board and knead in the remaining flour until the dough is smooth and satiny.

Or mix and knead 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
Roll the rested dough into a rectangle about ½ inch (1.5 cm) thick. Brush the surface with the melted butter. Mix the remaining 2 teaspoons sugar with the cinnamon and sprinkle this mixture over the loaf. Spread the raisins evenly over the loaf. Roll up the rectangle from the long side and cut the roll into rolls 1 inch (2.5 cm) thick. Place the rolls close together on a baking sheet and proof at 85°F (29°C) in a proofing box for 2 to 4 hours, until the rolls double in bulk.

BAKING
Bake the rolls in a preheated oven at 400°F (200°C) for 25 to 30 minutes. Remove the rolls to a wire rack to cool; while they are hot, either brush the tops with the 2 tablespoons melted butter or drizzle with a glaze made of the confectioners’ sugar, hot milk, and vanilla. If the glaze is too stiff for drizzling, add milk, a few drops at a time, to thin it.

Brown sugar imparts a golden brown color and enhances the flavor of this moderately heavy rye bread, which may rise slowly. It is a favorite in Scandinavia, where long winter nights give plenty of time for proofing
.
MAKES ONE 1½-POUND (680 G) LOAF

DOUGH PROOF
Pour the culture into a mixing bowl. Add the milk, salt, sugar, and butter and mix. Add the rye flour and mix. 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.

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
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 the loaf shape you desire. Place the shaped loaf 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 pan. Proof for the first hour at room temperature and at 85° to 90°F (29° to 32°C) in a proofing box.

BAKING
Just before baking, make crisscross slashes in the top of the loaf with a razor blade. 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. 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 is an excellent bread for breakfast toast. For variety, substitute whole wheat flour for the rye flour and use two tablespoons of brown sugar instead of the white sugar
.
MAKES ONE 1½-POUND (680 G) LOAF

DOUGH PROOF
Pour the culture into a mixing bowl. Add the water, salt, sugar, oil, and raisins and mix well. Add the rye 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.

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
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 the loaf shape you desire. Place the shaped loaf on a sheet or in a bread pan 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, combine the beaten egg with the milk and brush the top of the loaf with this glaze. 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 is a heavy rye dough that will rise slowly; if it doesn’t rise enough the first time you do it, consider using Vital Gluten (see
this page
). With an aggressive culture, you probably won’t need it
.
MAKES ONE 1½-POUND (680 G) LOAF

DOUGH PROOF
Pour the culture into a mixing bowl. Add the salt, sugar, oil, sour cream, and caraway seed and mix well. Add the rye flour and mix. 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.