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.
Cranberry-Nut Sourdough
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
2 cups (480 ml) culture from the Culture Proof ( this page )
1¼ cups (300 ml) water
2 tablespoons sugar
1½ teaspoons salt
½ cup (60 g) sweetened dried cranberries
½ cup (50 g) chopped nuts
4¾ cups (670 g) unbleached all-purpose flour
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.
Cranberry-Blueberry Rye
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
. MAKES TWO 1½-POUND (680 G) LOAVES
2 cups (480 ml) culture from the Culture Proof ( this page )
1¼ cups (300 ml) water
1½ teaspoons salt
½ cup (60 g)
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.
Cranberry-Nut Sourdough
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
2 cups (480 ml) culture from the Culture Proof ( this page )
1¼ cups (300 ml) water
2 tablespoons sugar
1½ teaspoons salt
½ cup (60 g) sweetened dried cranberries
½ cup (50 g) chopped nuts
4¾ cups (670 g) unbleached all-purpose flour
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.
Cranberry-Blueberry Rye
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
. MAKES TWO 1½-POUND (680 G) LOAVES
2 cups (480 ml) culture from the Culture Proof ( this page )
1¼ cups (300 ml) water
1½ teaspoons salt
½ cup (60 g)
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