Classic Sourdoughs (28 page)
Read Classic Sourdoughs Online
Authors: Jean Wood,Ed Wood
Put the pan in a cold 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.
Limpas are rye breads made with brown sugar or molasses. The addition of gluten produces a lighter bread
.
MAKES ONE 1½-POUND (680 G) LOAF
1 cup (240 ml) culture from the Culture Proof (
this page
)
1 cup (240 ml) water, plus more as needed
Grated zest of 1 orange
2 teaspoons vegetable oil
¼ cup (60 g) brown sugar
1 teaspoon salt
2 teaspoons caraway seed
2 teaspoons fennel seed
1 cup (110 g) medium rye flour
2½ cups (350 g) unbleached all-purpose flour, plus more as needed
DOUGH PROOF
Mix (knead) all the ingredients for a maximum of 25 minutes in the bread machine, until the dough is smooth and satiny. Watch the dough form for the first 3 or 4 minutes and adjust the consistency as needed with more water or flour, added 1 tablespoon at a time.
Proof the dough overnight (8 to 12 hours) at room temperature, about 70°F (21°C), in the machine pan (taken out of the machine and covered with plastic wrap secured by a rubber band). It should rise to the top of the machine pan.
LOAF PROOF AND BAKING
To bake in the machine, mix the proofed dough for 30 seconds and allow it to rise in the machine for 2 to 4 hours, until it again comes to the top of the pan. Start the bake-only cycle and bake for the time programmed in the machine for white bread.
To bake in the oven, knead the proofed dough in the machine for 1 minute to form a ball. Gently transfer it to a floured board, let rest for 30 minutes, and shape first into a ball and then into a loaf. Place the shaped loaf, seam side down, in a bread pan or on a baking sheet and proof for 2 to 4 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.
Put the pan in a cold 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.
Every baker should try this. The heavy rye and whole wheat flours produce a firm, heavy loaf, while the coriander and molasses complement the sourdough flavor
.
MAKES ONE 1½-POUND (680 G) LOAF
1 cup (240 ml) culture from the Culture Proof (
this page
)
1 tablespoon dark molasses
1 cup (240 ml) warm milk, plus more as needed
1 tablespoon sugar
½ teaspoon ground coriander
1 teaspoon salt
1 cup (115 g) rye flour
1 cup (140 g) whole wheat flour
1½ cups (210 g) unbleached all-purpose flour, plus more as needed
DOUGH PROOF
Mix (knead) all the ingredients for a maximum of 25 minutes in the bread machine, until the dough is smooth and satiny. Watch the dough form for the first 3 or 4 minutes and adjust its consistency as needed with more milk or flour, added 1 tablespoon at a time.
Proof the dough overnight (8 to 12 hours) at room temperature, about 70°F (21°C), in the machine pan (taken out of the machine and covered with plastic wrap secured by a rubber band). It should rise to the top of the machine pan.
LOAF PROOF AND BAKING
To bake in the machine, mix the proofed dough for 30 seconds and allow it to rise in the machine for 2 to 4 hours, until it again comes to the top of the pan. Start the bake-only cycle and bake for the time programmed in the machine for white bread.
To bake in the oven, knead the proofed dough in the machine for 1 minute to form a ball. Gently transfer it to a floured board, let rest for 30 minutes, and shape first into a ball and then into a loaf. Place the shaped loaf, seam side down, in a bread pan or on a baking sheet and proof for 2 to 4 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.
Put the pan in a cold 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.
Anise and rye blend surprisingly well with sourdough in this unusual recipe
.
MAKES ONE 1½-POUND (680 G) LOAF
1 cup (240 ml) culture from the Culture Proof (
this page
)
1 cup (240 ml) water, plus more as needed
1 teaspoon salt
1 tablespoon sugar
2 teaspoons ground anise
1 tablespoon vegetable oil
2 teaspoons Vital Glutens (see
this page
)
1 cup (115 g) rye flour
2½ cups (350 g) unbleached all-purpose flour, plus more as needed
DOUGH PROOF
Mix (knead) all the ingredients for a maximum of 25 minutes in the bread machine, until the dough is smooth and satiny. Watch the dough form for the first 3 or 4 minutes and adjust the consistency as needed with more water or flour, added 1 tablespoon at a time.
Proof the dough overnight (8 to 12 hours) at room temperature, about 70°F (21°C), in the machine pan (taken out of the machine and covered with plastic wrap secured by a rubber band). It should rise to the top of the machine pan.
LOAF PROOF AND BAKING
To bake in the machine, mix the proofed dough for 30 seconds and allow it to rise in the machine for 2 to 4 hours, until it again comes to the top of the pan. Start the bake-only cycle and bake for the time programmed in the machine for white bread.
To bake in the oven, knead the proofed dough in the machine for 1 minute to form a ball. Gently transfer it to a floured board, let rest for 30 minutes, and shape first into a ball and then into a loaf. Place the shaped loaf, seam side down, in a bread pan or on a baking sheet and proof for 2 to 4 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.
Put the pan in a cold 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.
Rye, caraway, and sourdough is a wonderful combination
.
MAKES ONE 1½-POUND (680 G) LOAF
1 cup (240 ml) culture from the Culture Proof (
this page
)
1 cup (240 ml) water, plus more as needed
1 teaspoon salt
1 tablespoon caraway seed
1 cup (115 g) rye flour
2½ cups (350 g) unbleached all-purpose flour, plus more as needed
DOUGH PROOF
Mix (knead) all the ingredients for a maximum of 25 minutes in the bread machine, until the dough is smooth and satiny. Watch the dough form for the first 3 or 4 minutes and adjust the consistency as needed with more water or flour, added 1 tablespoon at a time.
Proof the dough overnight (8 to 12 hours) at room temperature, about 70°F (21°C), in the machine pan (taken out of the machine and covered with plastic wrap secured by a rubber band). It should rise to the top of the machine pan.
LOAF PROOF AND BAKING
To bake in the machine, mix the proofed dough for 30 seconds and allow it to rise in the machine for 2 to 4 hours, until it again comes to the top of the pan. Start the bake-only cycle and bake for the time programmed in the machine for white bread.
To bake in the oven, knead the proofed dough in the machine for 1 minute to form a ball. Gently transfer it to a floured board, let rest for 30 minutes, and shape first into a ball and then into a loaf. Place the shaped loaf, seam side down, in a bread pan or on a baking sheet and proof for 2 to 4 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.
Put the pan in a cold 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.
This is a real challenge to bake but well worth the effort of learning the secret. Both the cheese and onions add moisture. During the initial kneading, the dough appears far too stiff. As kneading and resting occur, moisture will be drawn from the onions, and the cheese will begin to melt. The true consistency becomes apparent later than with other recipes. While the second knead is in progress, evaluate the consistency. It may be necessary to mix the onions and cheese into the culture by hand—I turn off the machine and use a rubber spatula to break up the ingredients, then restart the machine mixing
.
MAKES ONE 1½-POUND (680 G) LOAF
