Classic Sourdoughs (8 page)

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, seam side down, on a baking sheet or in a bread pan and proof for 2 to 4 hours, until it doubles in bulk or reaches nearly the top of the pan.
For a good combination of sourness and leavening, 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
Just before putting the loaf in the oven, slash the surface of the dough several times with a razor blade, brush with milk, and sprinkle with poppy seed. Place the baking container or sheet with its shaped 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.

Limpa is a rye bread flavored with brown sugar or molasses. This one uses brown sugar, but many Austrian limpas use both. The orange rind is an absolute requirement to complement this bread’s light rye flavor. Use a coarse grater to produce substantial strips and chunks of the orange rind, making sure to avoid using any of the bitter white pith. We bake it as a round loaf
.
MAKES ONE 1½-POUND (680 G) LOAF

DOUGH PROOF
Melt the butter, then add the water to warm. Add the salt, brown sugar, zest, caraway seed, and fennel seed and stir. In a large mixing bowl, add this mixture to the culture and mix well. Add the rye flour and mix well. Add the all-purpose flour a cup (140 g) at a time until the dough is too stiff to mix with a spoon. Turn out onto a floured board and knead in the remaining flour until the dough is smooth and satiny.

Or mix and knead the butter mixture with the flours 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, seam side down, on a baking sheet or in a round baking pan and proof for 2 to 4 hours until it doubles in bulk. For a good combination of sourness and leavening, 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
Just before putting the loaf in the oven, slash the surface of the dough several times 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 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.

Our friend Tanya says this recipe really doesn’t duplicate the bread of her native Russia because of differences in flour; an investigative trip to Russia may be in order. The combination of coriander and molasses complements the sourdough flavor, so don’t leave either out
.
MAKES ONE 1½-POUND (680 G) LOAF

DOUGH PROOF
In a small saucepan over moderate heat, warm the milk. Remove from the heat and add the molasses, oil, sugar, salt, and coriander; mix briefly and combine with the culture in a mixing bowl.

Add the rye flour and mix well. Add the whole wheat flour and mix well. Add the all-purpose flour ½ cup (70 g) at a time and mix until too stiff to stir with a spoon. Turn the dough out onto a floured board and knead in the remaining flour until the dough is smooth and satiny.

Or mix the milk mixture with the flours and knead in a bread machine or other mixer (see
this page
) for a maximum of 25 minutes.

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, seam side down, on a baking sheet or in a bread pan and proof for 2 to 4 hours, until it doubles in bulk or reaches nearly to the top of the bread pan. For a good combination of sourness and leavening, 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
Just before putting the loaf in the oven, slash the surface of the dough several times 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 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.

Sourdough breads fell out of favor in French cities after the turn of the twentieth century, when commercial yeast became available. Nowadays, however, sourdoughs are back in vogue and once again prevail in the smaller bakeries of France. Much has been written about the difficulties of emulating the French bakery with its steam ovens and special brick. For an authentically firm, chewy crust without the specialized equipment, place a pan of boiling water below the loaf or spritz the oven with water every 5 minutes for 15 minutes while the oven is at baking temperature
.
MAKES ONE 1½-POUND (680 G) LOAF

DOUGH PROOF
Pour the culture into a mixing bowl. Dissolve the salt in the water, add to the culture, and mix well. Add the flour a cup (140 g) at a time and mix until too stiff to stir 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 (except the cornmeal) 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 shape as a French loaf by gently patting the dough into a rough rectangle then folding over and pressing the edges together to make a seam.

Sprinkle a baking sheet with the cornmeal and place the shaped dough, seam side down, on the sheet. Proof for 2 to 4 hours, until it doubles in bulk. For a good
combination of sourness and leavening, 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
Just before baking, make diagonal slashes in the crust with a razor blade. Place the baking sheet with its shaped 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.