Classic Sourdoughs (20 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 in a bread pan or on a baking sheet and proof for 2 to 5 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) 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.

There are few better combinations in bread baking than caraway and rye. And though many of these rye recipes utilize caraway, this one in particular enhances the combination of these two flavors. A cup (85 g) of soy flour may be substituted for one cup (115 g) of rye flour or for one cup (140 g) of white flour
.
MAKES TWO 1½-POUND (680 G) LOAVES

DOUGH PROOF
Pour the culture into a mixing bowl. Add the water, butter, salt, molasses, and caraway seed 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.

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 it into 2 balls. Press the balls into flat ovals 1 inch (2.5 cm) thick and roll the ovals into loaves, pinching the seams as the rolls progress. Place the shaped loaves on a baking sheet or in bread pans and proof for 2 to 4 hours, until doubled in bulk or almost level with the tops of the pans. 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 and milk and brush the tops of the loaves with this glaze. Bake in a preheated oven at 400°F (200°C) for 55 minutes. Remove the loaves from the pans and let cool on wire racks for at least 15 to 20 minutes before slicing.

For those who prefer a more subtle and delicate rye flavor, a single cup (115 g) of rye flour is ideal. This bread rises well and is a favorite in southern Austria as well as in Germany
.
MAKES TWO 1½-POUND (680 G) LOAVES

DOUGH PROOF
Pour the culture into a mixing bowl. Add the milk, salt, molasses, and oil 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.

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 by flattening 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. Proof for 2 to 4 hours, until almost doubled in bulk or almost level with the tops of the pans. 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 loaves with the beaten egg and sprinkle with caraway seed. With a razor blade, make diagonal slashes on pan loaves or crisscross slashes on oval loaves. 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 from the pan and let cool on a wire rack for at least 15 to 20 minutes before slicing.

The combination of white and rye flours produces a moderate rye flavor. The bread rises well but will result in a somewhat heavier loaf. The anise and caraway impart the typical flavor so characteristic of European rye bread
.
MAKES ONE 1½-POUND (680 G) LOAF

DOUGH PROOF
Pour the culture into a mixing bowl. Add the milk, salt, sugar, and spices and mix. 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 baking sheet or in a pan and proof for 2 to 4 hours, until it doubles in bulk or nearly reaches 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 400°F (200°C) and bake for 55 to 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.

Pumpernickel is a coarsely ground rye grain with poor or no gluten, and therefore does not excel at rising. It does produce a moist, dark bread ideal for buffets
.
MAKES ONE 1½-POUND (680 G) LOAF

DOUGH PROOF
Pour the culture into a mixing bowl. Add the milk, salt, sugar, caraway seed, and oil and mix. 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.