Classic Sourdoughs (13 page)

BAKING
Place the pans with the shaped, proofed loaves in a cool oven, then turn the temperature to 375°F (190°C) and bake for 65 to 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.

“Barm” means homemade yeast, and this recipe, which is popular in southern Ireland, is great for sourdough. Note that this bread does not require a dough proof
.
MAKES TWO 1½-POUND (680 G) LOAVES

Pour the culture into a mixing bowl. Melt the butter over moderate heat and add the milk to warm. Stir in the salt, brown sugar, eggs, nutmeg, and caraway seed. Add this mixture to the culture 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.

LOAF PROOF
Divide the dough in half. Shape each half into a ball: 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 a loaf. Place the shaped loaves, seam side down, on a baking sheet or in bread pans and proof for 2 to 4 hours, until the loaves have doubled in bulk or nearly reached the tops of the pans. Proof 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 with the shaped, proofed loaves in a cool oven, then turn the temperature to 375°F (190°C) and bake for 70 minutes. Let the loaves cool in the pans.

This recipe produces an interesting variation on a standard sourdough loaf. It is somewhat rougher in texture, but it rises well. You may use either rolled oats or steel-cut oats; don’t use instant oats
.
MAKES TWO 1½-POUND (680 G) LOAVES

DOUGH PROOF
Pour the culture into a large mixing bowl. Add the milk, water, salt, sugar, and oats and mix well. Add the flour a cup (140 g) at a time until the dough becomes 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
Divide the rested dough in half and shape into 2 balls, and then into loaves. Place the shaped loaves, seam side down, on a baking sheet or in bread pans and proof for 2 to 4 hours, until the loaves have doubled in bulk or nearly reached the tops of the pans. Proof 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 sheet with the shaped, proofed loaves in a cool oven, then turn the temperature to 375°F (190°C) and bake for 70 minutes. Or transfer the loaves to a preheated baking stone in a 450°F (230°C) oven and bake for 40 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 this recipe, sunflower seeds can be used either raw—which we much prefer—or roasted. To roast, place them in a 300°F (150°C) oven for 30 minutes, turning occasionally to prevent scorching
.
MAKES ONE 1½-POUND (680 G) LOAF

DOUGH PROOF
Pour the culture into a mixing bowl. Melt the butter and add the milk and water to warm. Stir in the salt, honey, and sunflower seeds and add this mixture to the culture; mix well. Add the whole wheat flour, then add the all-purpose flour a cup (140 g) at a time until the dough becomes 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.

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 on a baking sheet or in a bread pan and proof for 2 to 4 hours, until it doubles in bulk or rises nearly to the top of the pan. Proof 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. 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.

This recipe calls for chopped walnuts, but other nuts are equally suitable and a mixture is even better. The ginger is essential for an exquisite flavor
.
MAKES ONE 1½-POUND (680 G) LOAF

DOUGH PROOF
Pour the culture into a mixing bowl. Melt the butter and add the milk to warm. Stir in the salt, walnuts, honey, and ginger. Add this mixture 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 becomes 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.

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 on a baking sheet or in a bread pan and proof for 2 to 4 hours, until the loaf doubles in bulk or rises nearly to the top of the pan. Proof 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. 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.