Classic Sourdoughs (14 page)

This loaf is delightful, with a mixture of thyme, oregano, and basil
.
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, sugar, thyme, oregano, and basil and stir. Add the butter mixture to the culture 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.

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 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 is an excellent bread for your morning toast. Note that it is a rather heavy dough and may take as long as three hours to rise, so make it well in advance
.
MAKES TWO 1½-POUND (680 G) LOAVES

DOUGH PROOF
Pour the culture into a large mixing bowl. Melt the butter and add the milk to warm it. Stir in the salt, sugar, and cinnamon, then pour this mixture into the culture and mix briefly. Stir in the nuts and raisins. 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
Divide the rested dough in half and form it into 2 balls. Roll the balls into rectangles the width of your baking sheet and about ½ inch (1.5 cm) thick. To make the filling, mix the cinnamon with the sugar. Sprinkle half of this mixture onto each rectangle. Roll the rectangles up from the short side to form loaves.

Place the loaves, seam side down, on a baking sheet and proof for 2 to 4 hours, until the loaves double in bulk. 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 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.

To influence leavening and texture, refer to
chapter 3
(
this page
–
this page
) for variations in timing and temperature during the proofing stages
.
MAKES ONE 1½-POUND (680 G) LOAF

DOUGH PROOF
Pour the culture into a mixing bowl. Add the milk, water, eggs, citron, raisins, anise seed, salt, and sugar 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
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 an oval loaf by flattening the ball into an oval 1½ inches (4 cm) thick and folding once in half. Pinch the seam together.

Place the shaped loaf, seam side down, on a baking sheet and proof for 2 to 4 hours, until it doubles in bulk. 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 sheet with its shaped, proofed loaf in a cool oven, then turn the temperature to 375°F (190°C) and bake for 65 to 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.

Sweet, rich yeast breads from Germany are known throughout Europe as “stollen.” A mixture of candied fruits can be substituted for the citron. You may top this with a glaze of your choice while it’s still warm
.
MAKES ONE LARGE 3-POUND (1350 G) STOLLEN

DOUGH PROOF
Pour the culture into a large mixing bowl. Melt the butter and add the milk and water to warm. Stir in the salt until dissolved. Add the raisins, currants, citron, lemon zest, cinnamon, cloves, and cardamom to the butter mixture, then pour it into the culture 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 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 an oblong loaf. Place on a baking sheet and proof for 2 to 4 hours, until it doubles in bulk. 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. 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 combination of rye, beer, and molasses makes this an unusual Christmas bread
.
MAKES TWO 1½-POUND (680 G) LOAVES