Read Classic Sourdoughs Online
Authors: Jean Wood,Ed Wood
1 cup (240 ml) culture from the Culture Proof (
this page
)
½ cup (75 g) chopped onions
½ cup (60 g) grated cheese
1 tablespoon vegetable oil
1 teaspoon salt
3½ cups (490 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, or more if the consistency must be adjusted. 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; adjust the consistency if necessary with more water or flour. Gently transfer the dough 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.
We were a little apprehensive at the heavy load of dates and nuts in this recipe but when we tested it, it rose beautifully in the machine and stayed there. You can buy dates that are already chopped and save some time
.
MAKES ONE 1½-POUND (680 G) LOAF
1 cup (240 ml) culture from the Culture Proof (
this page
)
¼ cup (50 g) sugar
1 cup (240 ml) water, plus more as needed
2 tablespoons olive oil
1 teaspoon salt
1 cup (150 g) chopped dates
1 cup (100 g) chopped walnuts
3½ cups (490 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.
The rolled oats increase the fiber content of this white bread, much as whole wheat flour would. We used regular rolled oats in this recipe, but you can substitute the quick-cooking types as well
.
MAKES ONE 1½-POUND (680 G) LOAF
1 cup (240 ml) culture from the Culture Proof (
this page
)
1½ cups (360 ml) water, plus more as needed
1 teaspoon salt
2 tablespoons brown sugar
1½
cups (170 g) rolled oats
3½ cups (490 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 Austrian recipe is a great combination of flavors and is easy to make in any machine
.
MAKES ONE 1½-POUND (680 G) LOAF
1 cup (240 ml) culture from the Culture Proof (
this page
)
1½ teaspoons salt
2 tablespoons sugar
1 tablespoon vegetable oil
1½ cups (360 g) sour cream
1 tablespoon caraway seed
1½ cups (170 g) rye flour
2 cups (280 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 recipe produces a light-textured yet dark and nutty bread. Use raw sunflower seeds, not roasted, for best results
.
MAKES ONE 1½-POUND (680 G) LOAF
1 cup (240 ml) culture from the Culture Proof (
this page
)
1 cup (240 ml) milk, plus more as needed
1 teaspoon salt
1 tablespoon honey
1 tablespoon (15 g) melted butter
½ cup (50 g) raw sunflower seeds
1½ cups (210 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 the 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.