Tuesday, December 27, 2011

December Daring Baker's

Our Daring Bakers Host for December 2011 was Jessica of My Recipe Project and she showed us how fun it is to create Sour Dough bread in our own kitchens! She provided us with Sour Dough recipes from Bread Matters by AndrewWhitley as well as delicious recipes to use our Sour Dough bread in from Tonia George’s Things on Toast and Canteen’s Great British Food!

Russian Rye Bread


Servings: 1 large loaf or 2 small loaves and excess rye starter to keep for further baking.

Rye Starter - Day 1:
Ingredients

3 tablespoons plus 1 teaspoon whole (dark) rye flour
1/4 cup hot water
Total scant ½ cup

Directions:

In a plastic container, mix the flour and water into a paste.

Set the lid on top gently, cover with a plastic bag, to prevent messes in case it grows more than expected!

Set somewhere warm.  It should be a very sloppy, runny dough, which will bubble and grow as it ferments.

Rye Starter - Day 2:


Ingredients

3 tablespoons plus 1 teaspoon whole (dark) rye flour
1/4 cup water (at 104°F/40°C)
scant 1/2 cup starter from Day 1
Total scant 1 cup 

Directions:

Stir the flour and water into the mixture from Day 1, cover, and return to its warm place.

Rye Starter - Day 3:

Ingredients

3 tablespoons plus 1 teaspoon whole (dark) rye flour
1/4 cup water (at 104°F/40°C)
scant 1 cupstarter from Day 2
Total 1 cup plus 6 tablespoons

Directions:

Stir the flour and water into the mixture from Day 2, cover, and return to its warm place. If you notice it has a grey liquid on top, just stir this back in and continue as normal.

Rye Starter - Day 4:

Ingredients

3 tablespoons plus 1 teaspoon whole (dark) rye flour
1/4 cup hot water
1 cup plus 6 tablespoons starter from Day 3
Total about 1¾ cups

Directions:

Stir the flour and water into the mixture from Day 3, cover, and return to its warm place. At this point it should be bubbling and smell yeasty. If not, repeat this process for a further day or so until it is!

Rye Starter, ready for baking.


Russian Rye Bread - Step 1: Production Sourdough

Ingredients

1/4 cup less 2 teaspoons rye leaven (starter)
1 cup plus 2 teaspoons whole (dark) rye flour
1 1/4 cups water
Total 2½ cup 

Directions:

Mix everything into a sloppy dough. Cover and set aside for 12-24 hours, until bubbling. Set aside the remaining starter for further loaves – see the Notes section for tips!

Russian Rye Bread - Step 2: Final Dough

Ingredients

2 cups production sourdough (this should leave some (½ cup) to become your next loaf of bread!)
2 1/3 cups rye flour (light or whole)
1 teaspoon sea salt or ½ teaspoon table salt
3/4 cup plus 2 teaspoons water (at 104°F/40°C)
Total 5 cups plus 3 tablespoons

Directions:

Mix all the ingredients together to form a soft dough. With wet hands, scoop the dough up and put it in a well-greased loaf tin.

Put the tin inside a large plastic bag, blow it up, and seal it. This should make a good little dome for your bread to proof inside. Set aside somewhere room temperature to warm.

The dough should be ready to bake with in anywhere between 2-8 hours, depending on how warm it is. I proof mine by a sunny window in about 4 hours. If the dough was halfway up the tin when you started, it will be ready when it reaches the top (i.e. almost doubles in size).

Preheat the oven to very hot 470°F. For a large loaf, bake for 50-60 minutes, reducing the temperature to moderately hot 400°F gas mark 6 after about 10-15 minutes. If baking in small loaf tins, bake for 35-45 minutes, reducing the temperature after 10 minutes. If you are unsure about whether it is done, give it a few minutes longer – it is a very wet dough, so the extra time won’t hurt.

Leave to cool on a cooling rack, and rest the loaf for a day before eating it.

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