the Culture Proof ( this page )
1 cup (115 g) rye flour
1 cup (140 g) whole wheat flour
1½ cups (210 g) unbleached all-purpose flour
DOUGH PROOF In a small saucepan over moderate heat, warm the milk. Remove from the heat and add the molasses, oil, sugar, salt, and coriander; mix briefly and combine with the culture in a mixing bowl.
Add the rye flour and mix well. Add the whole wheat flour and mix well. Add the all-purpose flour ½ cup (70 g) at a time and mix until too stiff to stir with a spoon. Turn the dough out onto a floured board and knead in the remaining flour until the dough is smooth and satiny.
Or mix the milk mixture with the flours and knead in a bread machine or other mixer (see this page ) for a maximum of 25 minutes.
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 Just before putting the loaf in the oven, slash the surface of the dough several times with a razor blade. 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.
French Bread
Sourdough breads fell out of favor in French cities after the turn of the twentieth century, when commercial yeast became available. Nowadays, however, sourdoughs are back in vogue and once again prevail in the smaller bakeries of France. Much has been written about the difficulties of emulating the French bakery with its steam ovens and special brick. For an authentically firm, chewy crust without the specialized equipment, place a pan of boiling water below the loaf or spritz the oven with water every 5 minutes for 15 minutes while the oven is at baking temperature
. MAKES ONE 1½-POUND (680 G) LOAF
1 cup (240 ml) culture from the Culture Proof ( this page )
1½ teaspoons salt
1 cup (240 ml) water
3½ cups (490 g) unbleached all-purpose flour
2 tablespoons white cornmeal
DOUGH PROOF Pour the culture into a mixing bowl. Dissolve the salt in the water, add to the culture, and mix well. Add the flour a cup (140 g) at a time and mix until too stiff to stir 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 (except the cornmeal) 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
1 cup (115 g) rye flour
1 cup (140 g) whole wheat flour
1½ cups (210 g) unbleached all-purpose flour
DOUGH PROOF In a small saucepan over moderate heat, warm the milk. Remove from the heat and add the molasses, oil, sugar, salt, and coriander; mix briefly and combine with the culture in a mixing bowl.
Add the rye flour and mix well. Add the whole wheat flour and mix well. Add the all-purpose flour ½ cup (70 g) at a time and mix until too stiff to stir with a spoon. Turn the dough out onto a floured board and knead in the remaining flour until the dough is smooth and satiny.
Or mix the milk mixture with the flours and knead in a bread machine or other mixer (see this page ) for a maximum of 25 minutes.
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 Just before putting the loaf in the oven, slash the surface of the dough several times with a razor blade. 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.
French Bread
Sourdough breads fell out of favor in French cities after the turn of the twentieth century, when commercial yeast became available. Nowadays, however, sourdoughs are back in vogue and once again prevail in the smaller bakeries of France. Much has been written about the difficulties of emulating the French bakery with its steam ovens and special brick. For an authentically firm, chewy crust without the specialized equipment, place a pan of boiling water below the loaf or spritz the oven with water every 5 minutes for 15 minutes while the oven is at baking temperature
. MAKES ONE 1½-POUND (680 G) LOAF
1 cup (240 ml) culture from the Culture Proof ( this page )
1½ teaspoons salt
1 cup (240 ml) water
3½ cups (490 g) unbleached all-purpose flour
2 tablespoons white cornmeal
DOUGH PROOF Pour the culture into a mixing bowl. Dissolve the salt in the water, add to the culture, and mix well. Add the flour a cup (140 g) at a time and mix until too stiff to stir 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 (except the cornmeal) 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
Similar Books
