Classic Sourdoughs (23 page)

Divide the dough into 2 balls. Roll each ball into a flat round about 16 inches (40 cm) in diameter and ¼ inch (6 mm) thick. Cut into triangles by first cutting each round in half, then cutting each half into thirds. Roll up each triangle from the wide end to the point.

Beat the egg together with the milk and pour some caraway seed into a shallow dish. Brush each roll with the milk-egg mixture and roll in the caraway seed. Place on an oiled or nonstick baking sheet and bend to form a crescent. When all the rolls are glazed, seeded, and formed, proof for 1 to 2 hours at room temperature, about 70°F (21°C). Bake in a preheated oven at 425°F (220°C) for 25 to 30 minutes.

This is a fun, buttery treat with delicious sourdough flavor
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MAKES 8 TO 10 ROLLS

DOUGH PROOF
Pour the culture into a mixing bowl. Add the water, milk, salt, sugar, half of the butter, and the beaten egg and 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
Roll the rested dough into a rectangle about 5 inches (12 cm) wide and ½ inch (1.5 cm) thick. Brush the remaining half of the butter over the dough. Cut into 4 strips lengthwise with a pizza cutter. Stack the strips with the buttered sides up. Cut the stacked strips into eight to ten 1½-inch (4 cm) pieces. Put the rolls in the cups of a muffin pan with the cut sides facing down so that the layers are visible on top.

Proof for 2 to 4 hours, until doubled 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
Bake in a preheated oven at 400° (200°C) for 12 to 15 minutes, or until brown. Remove the rolls from the pan and let cool on a wire rack.

When we end up with extra dough from almost anything, we’ll make these rolls
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MAKES 12 ROLLS

Pour the culture into a mixing bowl. Add the oil, salt, sugar, and egg and 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.

Divide the dough into 12 equal balls. Form a flattened oval roll from each ball and place on a baking sheet. Proof for 1 to 2 hours at 85°F (29°C) in a proofing box.

Beat the egg together with the milk and brush the top of each roll with the mixture; sprinkle with the poppy seed. Make a cross slash on top of each roll. Bake in a preheated oven at 425°F (215°C) for 20 to 25 minutes, or until brown. Let cool on a wire rack.

This recipe makes eight to twelve Parker House rolls or, if desired, sixteen to twenty dinner rolls. For the latter, use three cups (720 ml) of culture and four cups (560 g) of flour. The rolls can be sprinkled with poppy or sesame seeds. Brush the tops with egg and sprinkle on the seeds before baking
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MAKES 8 TO 12 ROLLS

DOUGH PROOF
Pour the culture into a mixing bowl. Stir in 2 tablespoons of the butter and the egg, milk, sugar, and salt. 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 AND BAKING
Roll the rested dough to a thickness of ½ inch (1.5 cm) and cut into 4-inch (10 cm) rounds. With the edge of a knife, crease each round just off center. Brush lightly with the remaining butter and fold the larger part over the smaller. Place on a baking sheet and proof at 85°F (29°C) for 1 hour in a proofing box.

Or, for dinner rolls, form 16 small balls and place them side by side in an 8-inch (20 cm) square baking pan. Let them proof until they rise above the sides of the pan. Bake in a preheated oven at 375°F (190°C) for 20 to 25 minutes, or until brown.

These hearty muffins work best with a fast culture, such as our Russian culture
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MAKES 12 TO 14 MUFFINS

Pour the culture into a mixing bowl. Add the egg and milk and mix. In a separate bowl, mix together the flours, sugar, and salt. With a fork, cut in the butter until the mixture is finely granular. Add to the culture mixture and stir the batter until it is just moist but not lump-free.

Line a muffin tin with paper liners and spoon the batter into the cups to fill them two-thirds full. Proof at 85°F (29°C) for 1 hour. Bake in a preheated oven at 400°F (200°C) for 20 to 25 minutes, or until brown. Remove from the pan and let cool on a wire rack.

These buns are spiced inside and out—kneaded with anise seed and glazed with caraway or cumin seed
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MAKES 10 BUNS

Pour the culture into a mixing bowl. Add the milk, egg, salt, oil, and anise seed and mix. Add the rye flour and mix well. Add the white 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.

Divide the dough into 10 equal balls and flatten to 1½-inch (4 cm) rounds. Place the balls on a baking sheet, brush the tops with the milk and sprinkle with the caraway or cumin seed. Proof at 85°F (29°C) for 1 to 2 hours in a proofing box. Bake in a preheated oven at 425°F (220°C) for 20 to 30 minutes, or until brown. Let cool on a wire rack.