Monday, November 19, 2001
RYE SOURDOUGH STARTER
The 4-cup batch made by this recipe is enough to bake any of our rye
breads requiring a rye starter, with enough left over to serve as the
nucleus for another baking.
When you "feed" leftover starter-which should be done every 2 weeks
or so-add a little rye flour and water, using 3 parts flour to 2 of
water. To build up a small amount of starter to a quantity large
enough for baking, do the job in several steps, never adding a larger
measure of flour than the amount of starter on hand. Let the starter
stand at room temperature overnight or for up to 24 hours, until it
is bubbly and no longer smells floury. To increase further, add more
flour and water in the same proportions and again let the starter
ferment until it is bubbly enough to use. Store leftover starter in
the refrigerator between bakings and "feedings," and for indefinite
storage freeze it. Thaw, then feed the starter and let it ferment at
room temperature until it is again bubbly enough to use.
1 package dry yeast
3 cups tepid (80F) water
3-1/2 cups medium rye flour
1 small onion, peeled and halved
1. Dissolve the yeast in 2 cups of the tepid water, then beat in two
cups of the rye flour, beating until no lumps remain. Add the onion,
cover loosely with a cloth, and let stand at room temperature for 24 hours.
2. Remove the onion. Beat in 1 cup tepid water, then 1-1/2 cups rye
flour. Cover with the cloth and let stand for 24 hours longer. The
starter should now be pleasantly sour-smelling, almost beery, and
bubbly. (Depending upon the temperature of the room, a slightly
longer or shorter period of fermentation may produce this result.
To use: The starter is now ready for use and can be refrigerated for
up to 24 hours before use, without further feeding. If you must hold
the starter longer before use, the night before it is wanted add 1/2
cup tepid water and 3/4 cup rye flour and let it stand at room
temperature overnight.
Bread recipe to follow. YIELD: 4 cups
SOURCE: Better Than Store Bought, by Helen Witty
Monday, November 19, 2001
SOUR RYE WITH CARAWAY SEEDS
These tawny-crusted loaves have a crackled surface and the proper rye
tang, enhanced with caraway seeds (which you can omit, if you like,
but they lend much character to the bread). If you keep the bread for
a few days (we think it improves in flavor for at least 24 hours
after baking), restore the crispness of the crust by warming the loaf
briefly in the oven before slicing it.
Makes 2 loaves
1 package dry yeast
1/4 cup warm (110F) water
Pinch of sugar
1 Tablespoon salt
1 cup tepid (80-degree) water
2 cups active Rye Sourdough Starter*, stirred down before measuring,
at room temperature
3 Tablespoons caraway seeds
1 cup medium rye flour, or as needed
1 cup gluten flour
2-1/2 to 3 cups all-purpose flour
Cornmeal (for sprinkling the baking sheet)
Glaze:
1 teaspoon cornstarch, cooked in 2/3 cup water until translucent (2
to 3 minutes) then cooled
1. Combine the yeast, warm water, and sugar and let stand until very
foamy, about 10 minutes.
2. Dissolve the salt in the tepid water and stir the mixture into the
sourdough starter. Beat in the yeast mixture, then the caraway
seeds. Beat in the rye flour, about 1/2 cup at a time, then beat in
the gluten flour.
3. With the dough hook mix in 2 c. of the all-purpose flour. Knead,
adding more flour to make a smooth medium-stiff dough.
4. Form the dough into a ball and place in an ungreased bowl; cover
with plastic and let rise until doubled in bulk, at least 1 hour.
5. Turn the dough out onto your kneading surface, dusted lightly with
rye flour, then expel the air from it and form it into two smooth
balls. Cover with a towel and let rest for 20 minutes, meanwhile
sprinkling cornmeal on a large (11x17-inch) baking sheet.
6. Flatten each ball of dough into an oval about 12 inches long and 1
inch think. Beginning at a long edge, roll the dough up and pinch the
seam closed. Make a slightly pointed oval loaf about 12 inches long
and higher than it is wide. Place, seam down, on the cornmeal-covered
baking sheet. Repeat with the second half of the dough, leaving ample
space between the loaves.
8. Cover the loaves with a towel and let them rise until they have
reached "three-quarters proof" (not quite doubled). When they have
reached this point, the light pressure of a finger should barely dent
the side of the loaf.
9. While the loaves are rising, preheat the oven to 425 F, and put a
large, shallow pan containing 2 inches of boiling water on the bottom
(or on the lowest shelf, if yours is an electric oven).
10. Brush the loaves with the cornstarch glaze. With a single-edged
razor blade or a very sharp knife, held almost parallel to the
surface, cut three diagonal slashes 1/4 inch deep in the top of each.
11. Bake 15 minutes in the center of oven, then lower the heat to 350
F, remove pan of water and bake the bread for 30 minutes longer.
Brush the loaves again with the glaze. Set them directly on the oven
shelves for 10 to 15 minutes, or until there is a hollow sound when
you rap on the bottom.
12. Cool on a rack, uncovered. Wrap in plastic and store at room
temperature. The bread may be frozen.
YIELD: 2 loaves
SOURCE: Helen Witty
Evie