Classic Sourdoughs (21 page)

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 an artisan-shape loaf. Place the shaped loaf 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
Just before baking, make crisscross slashes in the dough with a razor blade. Bake in a preheated oven at 400°F (200°C) for 55 to 60 minutes. Remove it from the pan and let cool on a wire rack for at least 15 to 20 minutes before slicing.

This is a heavy, moist, dark bread found throughout Europe. It rises slowly and requires patience for the final proof. It is worth the wait. Pumpernickel is a coarse rye meal with bran particles. The average supermarket doesn’t stock it and you may have to search in specialty sources to find it
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MAKES TWO 2-POUND (900 G) LOAVES

DOUGH PROOF
Pour the culture into a mixing bowl. Add the milk, salt, sugar, oil, and caraway seed and mix. Combine the flours and add to the culture mixture, a cup at a time. When the dough becomes too stiff to mix by hand, turn out onto a floured board and knead in the remainder of the flour until the dough becomes 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 into 2 equal balls. Flatten each ball with your hand or a rolling pin and form an oval 1½ inches (about 4 cm) thick. Shape loaves by folding the ovals in the middle and pinching the edges together. Place the loaves on a baking sheet, seam side down, and proof for 2 to 5 hours, until doubled in bulk. Proof for the first 2 hours at room temperature and then at 85° to 90°F (29° to 32°C) in a proofing box.

BAKING
Just before baking, slash the tops of the loaves in a crisscross pattern. Place the baking sheet with its 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.

Glaze these rolls hot out of the oven with either melted butter or a mixture of confectioners’ sugar, milk, and vanilla
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MAKES 12 TO 14 ROLLS

DOUGH PROOF
Pour the culture into a mixing bowl. Add the milk, vanilla, salt, and 2 tablespoons of the sugar and mix. 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
Roll the rested dough into a rectangle about ½ inch (1.5 cm) thick. Brush the surface with the melted butter. Mix together the cinnamon and the remaining 2 tablespoons sugar, and sprinkle the sugar-cinnamon mixture and the raisins evenly over the surface of the dough. Roll up the rectangle from the long side and cut it into rolls 1 inch (2.5 cm) thick. Place the rolls close together on a baking sheet and proof for 2 to 4 hours, until the rolls have doubled 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
Bake in a preheated oven at 400°F (200°C) for 25 to 30 minutes. Let cool on a wire rack; while the rolls are still hot, brush the tops with melted butter or mix together the confectioners’ sugar, milk, and vanilla and drizzle with the glaze.

Sourdough makes these basic partners for beer and spicy mustard a special treat
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MAKES 15 TO 20 PRETZELS

Pour the culture into a mixing bowl. Stir the oil, salt, and sugar into the water; add 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 becomes smooth and satiny.

Divide the dough into 15 to 20 egg-size balls. Roll each ball into a 14-inch (35 cm) rope by rolling between your hands. Twist and loop each rope into a pretzel shape. Proof for 1 hour at 85°F (29°C) in a proofing box.

Add the baking soda to a large pan of water and bring to a boil. Carefully drop the pretzels into the water one at a time. Simmer briefly, turning once. Remove them with a slotted spoon and place on paper towels or a cloth until the water drains off.

Transfer the drained pretzels to a baking sheet. Make several oblique slashes in the crust of each pretzel with a razor blade and sprinkle with coarse salt. Bake in a preheated oven at 425°F (215°C) for 30 to 40 minutes, or until brown. Let cool on a wire rack.

These sourdough snacks will disappear in a hurry. You can just as easily double the recipe and make two dozen
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MAKES 12 CRUNCHIES

Pour the culture into a mixing bowl. Melt the butter and add the milk to warm. Add the salt and sugar and stir until dissolved, then 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 smooth and satiny.

Divide the dough in half and form it into 2 balls. Roll each ball into a rectangle approximately 12 by 18 inches (30 by 45 cm). Cut the rectangles in half the long way. Cut each half into squares or rectangles and then into triangles. (The final product will be the size and shape of crescent rolls.) Brush the triangles with the beaten eggs and sprinkle with the caraway seed. Roll up the triangles from the long side and place on a baking sheet. Proof for 30 to 60 minutes at 85°F (29°C), then bake in a preheated oven at 375°F (190°C) for 20 minutes. Let cool on wire racks.

You may think you’ve eaten sourdough bagels before, but unless you made them, they probably weren’t the real thing. You won’t forget these
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MAKES 15 BAGELS

Pour the culture into a mixing bowl. Add the eggs, oil, milk, 2 tablespoons of the sugar, and the salt and mix. 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. Use additional flour if needed.