6-day Sour Dough Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
-" The Laurels Kitchen Bread Book", by Laurel Robertson with Carol Flinders & Bronwen Godfrey, published by Random House, Copyright 1984.
Directions:
Step 1 The Starter Ingredients 1 1/2 tsp active dry yeast 3 TBS warm
water 1/4 cup fine whole wheat flour
Dissolve the yeast in the warm water and add enough flour to make a
soft dough. Keep in a loosely covered glass or clay container at
about 85 degrees F., 15 to 24 hours. Do not let dough dry out
Step 2 Ingredients 1/2 cup fine whole wheat flour 1/4 cup water
Mix the additional yeast and warm water into the first starter,
making a firmer dough this time. Cover and let ferment until it has
doubled or tripled and looks spongy. You now have a starter that can
be kept in the refrigerator for several months; keep in a tightly
covered jar that is not more than three-fourths full.
Preliminary dough I 1/2 tsp active dry yeast 6 cups water 2 TBS
starter 6 1/4 cup rye flour finely ground 1 pound wheat berries
Prepare the evening before baking day
Dissolve the yeast in a cup or so of the water at 110 degrees. Stir
in the starter, then alternately another 2 1/4 cups warm water and
the rye flour. Let the misture stand 12 to 14 hours at room temp.
Rinse the wheat berries in warm water. Bring 2 3/4 cups water to a
boil. Turn off the heat and add the wheat berries and let them sit
overnight. By morning the berries should have burst open; if they
didnt bring them to a boil again and cook until they burst, Let
them cool to warm-room temp.
Main dough Ingredients 1 1/2 TBS salt 2 generous TBS each ground
caraway seeds and ground coriander 6 2/3 cups rye flour
Stir the salt into the wheat mixture. Mix the ground seeds into the
rye flour. Pour half of this mixture into the preliminary dough and
stir in the wheat berries. Work in the remaining flour, adding more
water if necessary. Cover with a platter or plastic sheet and let
the dough rise for about three hours in a warm place, until it is
soft and quite spongy. When the dough is ready to shape, grease the
pans you are going to use. Dust them with sifted bran or sesame
seeds. Press the dough into the pans, smoothing the surface with a
wet spoon. Cover the pans and let rise 1 to 2 hours until small rifts
appear in the top. Place covered breads on the lowest shelf of a cold
oven and bake 1 hr at 425 degrees then 2 hours at 215 degrees. Remove
the covers or foil and bake another hour (longer in clay), again at
425 degrees. If you bake in three normal pans covered with aluminum
foil and your oven is reliable, you can follow our baking timings
with confidence. But if you use a covered casserole, especially a
clay one that is soaked in water, or one with wider dimensions, more
baking time is required.
If you have a scale and want to be really sure when the bread is
done, you can weigh the loaves both before and after baking. The
bread will lose 12% of its weight in baking. Let the baked loaves
cool on cake racks for half an hour to an hour; turn them out of the
forms, and let them rest two days in a cool, airy place before
slicing. Slice very, very thin.
Time involved in preparation: 6 days.
Source from luhu.jp
water 1/4 cup fine whole wheat flour
Dissolve the yeast in the warm water and add enough flour to make a
soft dough. Keep in a loosely covered glass or clay container at
about 85 degrees F., 15 to 24 hours. Do not let dough dry out
Step 2 Ingredients 1/2 cup fine whole wheat flour 1/4 cup water
Mix the additional yeast and warm water into the first starter,
making a firmer dough this time. Cover and let ferment until it has
doubled or tripled and looks spongy. You now have a starter that can
be kept in the refrigerator for several months; keep in a tightly
covered jar that is not more than three-fourths full.
Preliminary dough I 1/2 tsp active dry yeast 6 cups water 2 TBS
starter 6 1/4 cup rye flour finely ground 1 pound wheat berries
Prepare the evening before baking day
Dissolve the yeast in a cup or so of the water at 110 degrees. Stir
in the starter, then alternately another 2 1/4 cups warm water and
the rye flour. Let the misture stand 12 to 14 hours at room temp.
Rinse the wheat berries in warm water. Bring 2 3/4 cups water to a
boil. Turn off the heat and add the wheat berries and let them sit
overnight. By morning the berries should have burst open; if they
didnt bring them to a boil again and cook until they burst, Let
them cool to warm-room temp.
Main dough Ingredients 1 1/2 TBS salt 2 generous TBS each ground
caraway seeds and ground coriander 6 2/3 cups rye flour
Stir the salt into the wheat mixture. Mix the ground seeds into the
rye flour. Pour half of this mixture into the preliminary dough and
stir in the wheat berries. Work in the remaining flour, adding more
water if necessary. Cover with a platter or plastic sheet and let
the dough rise for about three hours in a warm place, until it is
soft and quite spongy. When the dough is ready to shape, grease the
pans you are going to use. Dust them with sifted bran or sesame
seeds. Press the dough into the pans, smoothing the surface with a
wet spoon. Cover the pans and let rise 1 to 2 hours until small rifts
appear in the top. Place covered breads on the lowest shelf of a cold
oven and bake 1 hr at 425 degrees then 2 hours at 215 degrees. Remove
the covers or foil and bake another hour (longer in clay), again at
425 degrees. If you bake in three normal pans covered with aluminum
foil and your oven is reliable, you can follow our baking timings
with confidence. But if you use a covered casserole, especially a
clay one that is soaked in water, or one with wider dimensions, more
baking time is required.
If you have a scale and want to be really sure when the bread is
done, you can weigh the loaves both before and after baking. The
bread will lose 12% of its weight in baking. Let the baked loaves
cool on cake racks for half an hour to an hour; turn them out of the
forms, and let them rest two days in a cool, airy place before
slicing. Slice very, very thin.
Time involved in preparation: 6 days.
Source from luhu.jp