Classic Sourdoughs (17 page)

DOUGH PROOF
Pour the culture into a mixing bowl. Add the water, salt, honey, and oil and mix. In a separate small bowl, combine the sunflower seeds, flaxseed, and poppy seed, then add to the culture mixture. Mix in the flax flour, then add the all-purpose 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
To shape the rested dough, divide it in half, then shape it into 2 balls, and pat and pull into the loaf shape you desire. Place the shaped loaves on a baking sheet or in pans and proof for 2 to 4 hours, until they double in bulk or nearly reach 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 their 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 pans and let cool on a wire rack for at least 15 to 20 minutes before slicing.

You can use durum as a complete substitute for whole wheat flours in any recipe in this book. As with any whole wheat, better leavening will occur with about 50 percent white bread flour, but we have successfully used durum with only 25 percent white flour. The flavor of durum is hard to resist. This is the recipe to sample the unique taste of durum without the masking flavors of other ingredients
.
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 and sugar until dissolved. Add this mixture to the culture and mix well. Mix in the durum flour. Add the all-purpose 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.

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
To shape the rested 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 the ball into an oval 1 inch (2.5 cm) thick. Form a loaf by rolling from the long side, pinching the seam together as you roll the dough to form the loaf. Place the loaf, seam side down, in a bread 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. 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.

We’ve raved about the taste of durum in bread, but you’ll think we’ve understated it when you taste this bread
.
MAKES ONE 1½-POUND (680 G) LOAF

DOUGH PROOF
Pour the culture into a mixing bowl. Add the milk, salt, sugar, and butter and mix well. Add the rye and durum flours and mix. Add the all-purpose 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.

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
To shape the rested 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 in a bread pan or on a baking sheet and proof for 2 to 4 hours, until it reaches nearly to the top of the pan or 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
Just before baking, make crisscross slashes in the dough 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 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.

To add the health advantages of soy to this loaf, you can substitute soy flour for the durum flour
.
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 it. Stir in the salt, honey, and sunflower seeds, then add this mixture to the culture and mix well. Add the durum and whole wheat flours. Add the all-purpose 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 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
To shape the rested 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 dough in a bread pan or on a baking sheet and proof for 2 to 4 hours, until it reaches nearly to the top of the pan or 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 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.

This and the spelt recipes that follow all use various combinations of white and whole spelt flours. Some also include rye and whole wheat flours; you can also use spelt as a substitute in rye and whole wheat breads, or as an addition. You should note the caution that spelt flours have a “short mixing tolerance,” but I have not experienced a problem with this in my use of spelt. If your breads do not rise well, however, you may need to experiment with kneading less. This is a good recipe to compare the qualities of spelt and Kamut, another ancient grain that makes an excellent addition to many sourdough breads
.
MAKES ONE 1½-POUND (680 G) LOAF