Classic Sourdoughs (9 page)

This is a terrific basic whole wheat loaf with excellent texture and flavor
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MAKES ONE 1½-POUND (680 G) LOAF

DOUGH PROOF
Pour the culture into a mixing bowl. Add the salt, sugar, milk, and butter to the culture and mix well. Add the whole wheat 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 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
After the 30-minute rest, shape the 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, seam side down, 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 bread pan. For a good combination of sourness and leavening, proof the loaf 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.

This recipe features sweet, dense dates in a loaf leavened by wild yeast. This is a heavy dough and cannot be hurried
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MAKES ONE 2-POUND (900 G) LOAF

DOUGH PROOF
Pour the culture into a mixing bowl. Add the water, oil, dates, nuts, sugar, and salt and mix well. 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
After the 30-minute rest, shape the 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, seam side down, 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 bread pan. For a good combination of sourness and leavening, proof the loaf 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.

The choice of nuts in this bread is yours: we’ve tried both almonds and walnuts. The mix of either with cranberries is a good one
.
MAKES TWO 1½-POUND (680 G) LOAVES

DOUGH PROOF
Pour the culture into a mixing bowl. Add the water, sugar, salt, cranberries, and nuts and mix well. 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
After the 30-minute rest, divide the dough in two and shape it. Take one half of the dough and 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. Repeat with the other half of the dough. Place the shaped loaves in bread pans or on a baking sheet and proof for 2 to 4 hours, until they reach nearly to the top of the pans or double in bulk. For a good combination of sourness and leavening, proof the loaves 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 pans or baking sheet with the shaped loaves in a cool oven, then turn the temperature to 375°F (190°C) and bake for 70 minutes. When the loaves are baked, remove them from the pan and let cool on a wire rack for at least 15 to 20 minutes before slicing.

If you are so fortunate as to have them, fresh blueberries or huckleberries are even better here than frozen. The blueberries and cranberries, along with a light touch of rye, make for a fabulous sourdough
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MAKES TWO 1½-POUND (680 G) LOAVES

DOUGH PROOF
Pour the culture into a mixing bowl. Add the water, salt, cranberries, and blueberries to the culture 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.

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
After the 30-minute rest, divide the dough in two. Flatten each half 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 loaves, seam side down, on a baking sheet or in bread pans and proof for 2 to 4 hours, until they double in bulk or reach nearly to the tops of the bread pans. For a good combination of sourness and leavening, proof the loaves 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 pans or baking sheet with the shaped, proofed loaves in a cool oven, then turn the temperature to 375°F (190°C) and bake for 70 minutes. When the loaves are baked, remove them from the pan and let cool on a wire rack for at least 15 to 20 minutes before slicing.

In his book
The Bread Builders: Hearth Loaves and Masonry Ovens
Daniel Wing has nothing but praise for the bread baking-device called La Cloche. Because Wing is a leading advocate of masonry ovens, his endorsement is worth investigating. La Cloche is somewhat analogous to a home bread machine in that, as with the bread machine, you can only bake one loaf at a time. It is a heavy stoneware baking dish made in two styles, one oval for hearth breads and the other oblong for French or Italian type loaves; you may use either for this recipe. Both styles are equipped with lids. They are a little pricey but they do a terrific job
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MAKES ONE FABULOUS 2⅛-POUND (1010 G) FRENCH LOAF