Post by FatFutures on Apr 3, 2007 7:45:43 GMT -5
Contributed by: treatmaker
The "feel" of this dough after flour is kneaded in is just slightly tacky when lightly touched.
Sour Dough Rye bread
2 cups warm water (110 degrees)
1 cup sourdough starter, at room temperature
7 to 71/2 cups all-purpose flour, unsifted
2 cups rye flour, unsifted
2 tablepoons light molasses
2 teaspoon salt
1 tablespoon caraway seeds
1 teaspoon soda
cornmeal
boiling water
1 teaspoon cornstarch mixed with 1/2 cup water
In a large bowl, stir together water, starter, and 4 cups of the all purpose flour. Cover bowl with clear plastic wrap and let stand in a warm place until mixture is very bubbly and spongy-looking(about 6 to 8 hours)
Stir in rye flour, molasses, salt, caraway seeds, soda, and enough of the remaining all-purpose flour (about 1 1/2 cups) to form a stiff dough.
Turn dough out onto a well-floured board; knead until smooth (15 to 20 min),adding flour as needed to prevent sticking. Turn dough over in a greased bowl, cover and let rise in a warm place until doubled (2 to 2 1/2 hours).
Punch dough down and divide in half. Knead each piece gently on a lightly floured board just until dough has a smooth surface.
For an oblong loaf, shape dough into a smooth log about 14 inches long. Sprinkle a piece of stiff cardboard ( 7 by 18 inches) with 3 tablespoons cornmeal and set loaf on top. For a round loaf, shape dough into a smooth ball. Place on a 12 inch square piece of stiff cardboard sprinlked with 3 tablespoons cornmeal. Cover lightly and let rise in a warm place until puffy and almost doubles (1 to 1 1/2 hours)
with oven racks in 2 lowest positions, place a baking sheet on top rack as oven preheats to 400 degrees. Just before bread is ready to bake, placed a rimmed baking sheet on lowest rack and pour in boiling water about 1/4 inch deep.
Meanwhile, heat cornstarch and water to boiling, stirring; cool slightly. With a razor blade or sharp floured knife, cut 1/2 inch deep slashes in top of loaf - 3 slightly slanting slashes in oblong loaf, 4 crisscross in round. Then brush top and sides evenly with conrstarch mixture. Carefully slide loaf from cardboard onto baking sheet in oven.
Bake at 400 degrees for 10 minues, then brush evenly again with cornstarch mixture. Bake for 20 to 25 minues longer or until loaves are richly browned and sound hollow when tapped. Cool on racks. Makes 2 loaves.
If you can only make one loaf at a time wrap half the dough in clear plastic wrap and refrigerate.
When you put the first loaf in oven, remove second piece of dough from refrigerator and shape, it will take slightly longer to rise.
The "feel" of this dough after flour is kneaded in is just slightly tacky when lightly touched.
Sour Dough Rye bread
2 cups warm water (110 degrees)
1 cup sourdough starter, at room temperature
7 to 71/2 cups all-purpose flour, unsifted
2 cups rye flour, unsifted
2 tablepoons light molasses
2 teaspoon salt
1 tablespoon caraway seeds
1 teaspoon soda
cornmeal
boiling water
1 teaspoon cornstarch mixed with 1/2 cup water
In a large bowl, stir together water, starter, and 4 cups of the all purpose flour. Cover bowl with clear plastic wrap and let stand in a warm place until mixture is very bubbly and spongy-looking(about 6 to 8 hours)
Stir in rye flour, molasses, salt, caraway seeds, soda, and enough of the remaining all-purpose flour (about 1 1/2 cups) to form a stiff dough.
Turn dough out onto a well-floured board; knead until smooth (15 to 20 min),adding flour as needed to prevent sticking. Turn dough over in a greased bowl, cover and let rise in a warm place until doubled (2 to 2 1/2 hours).
Punch dough down and divide in half. Knead each piece gently on a lightly floured board just until dough has a smooth surface.
For an oblong loaf, shape dough into a smooth log about 14 inches long. Sprinkle a piece of stiff cardboard ( 7 by 18 inches) with 3 tablespoons cornmeal and set loaf on top. For a round loaf, shape dough into a smooth ball. Place on a 12 inch square piece of stiff cardboard sprinlked with 3 tablespoons cornmeal. Cover lightly and let rise in a warm place until puffy and almost doubles (1 to 1 1/2 hours)
with oven racks in 2 lowest positions, place a baking sheet on top rack as oven preheats to 400 degrees. Just before bread is ready to bake, placed a rimmed baking sheet on lowest rack and pour in boiling water about 1/4 inch deep.
Meanwhile, heat cornstarch and water to boiling, stirring; cool slightly. With a razor blade or sharp floured knife, cut 1/2 inch deep slashes in top of loaf - 3 slightly slanting slashes in oblong loaf, 4 crisscross in round. Then brush top and sides evenly with conrstarch mixture. Carefully slide loaf from cardboard onto baking sheet in oven.
Bake at 400 degrees for 10 minues, then brush evenly again with cornstarch mixture. Bake for 20 to 25 minues longer or until loaves are richly browned and sound hollow when tapped. Cool on racks. Makes 2 loaves.
If you can only make one loaf at a time wrap half the dough in clear plastic wrap and refrigerate.
When you put the first loaf in oven, remove second piece of dough from refrigerator and shape, it will take slightly longer to rise.