The Bread Lover's Bread Machine Cookbook Part 19

[image]Transfer to a plastic container or crock. Cover with a few layers of cheesecloth and secure with a rubber band; then cover loosely with plastic wrap. Let stand at warm room temperature for 24 hours (80F is optimum). It will start to bubble immediately and have a fresh, creamy smell that will gently sour. You can begin using the starter after 2 to 5 more days. The longer it sits, the more sour it will become. If you have not used the starter 6 days after you made it, store it in the refrigerator, covered loosely, until you are ready to use it. For information about maintaining your starter, see Technique: Building and Maintaining a Sourdough Starter Technique: Building and Maintaining a Sourdough Starter.

GERMAN BEER STARTERMakes 11/4 cups starter cups starter This is a luscious starter, strong, and perfect for whole grain breads (I also use it for Sourdough French Bread Sourdough French Bread). It will bubble quickly because of the added punch from the beer, which the yeast loves. There are all sorts of interesting beers available now from microbreweries; try using one such as a pumpkin ale, to make this starter.

INGREDIENTS3/4 cup unbleached all-purpose or bread flour cup unbleached all-purpose or bread flour2 tablespoons rye flour Large pinch of active dry, bread machine, or SAF yeast1 cup flat beer [image]Whisk together the flours, yeast, and beer in a medium bowl. The mixture will be smooth and thick. Transfer to a plastic container or crock. Cover with a few layers of cheesecloth and secure with a rubber band; then cover loosely with plastic wrap.

[image]Let stand at warm room temperature for 24 hours to 48 hours (80F is optimum), stirring a few times. It will be bubbly and smell strongly fermented. Use immediately or store in the refrigerator, covered loosely, until you are ready to use it. For information about maintaining your starter, see Technique: Building and Maintaining a Sourdough Starter Technique: Building and Maintaining a Sourdough Starter.

Overnight Sourdough PancakesMakes about twenty 4-inch pancakes

Since a sourdough starter is best if used at least once a week, here is a good way to keep it active. Anyone with a sourdough starter enjoys being able to make these tangy pancakes, as well as a variety of breads. This is an excellent "all-purpose" pancake recipe with a delightful flavor-you can subst.i.tute part of the unbleached flour with whole wheat flour or buckwheat flour for variety. I call for blueberries here, but you can use different varieties of fresh berries in the summer, and frozen unthawed, unsweetened berries in the winter. To make this into waffle batter, add 2 tablespoons of melted b.u.t.ter.11/2- or 2-pound loaf machinesFor the pancake sponge:1 cup warm water1 cup evaporated milk1/2 cup sourdough starter cup sourdough starter2 cups unbleached all-purpose flourFor the pancake batter:2 large eggs, beaten2 tablespoons maple syrup or honey1 tablespoon light olive oil1 teaspoon baking soda dissolved in 1 tablespoon water1/2 teaspoon baking powder teaspoon baking powder1/2 teaspoon salt teaspoon salt11/2 to 2 cups fresh blueberries or one 12-ounce package frozen unthawed blueberries, optional to 2 cups fresh blueberries or one 12-ounce package frozen unthawed blueberries, optional[image] To make the pancake sponge, the night before you want to make the pancakes, place the water, milk, and starter in the bread pan. Add the flour. Program for the Dough cycle, and set a kitchen timer for 10 minutes. When the timer rings, press Stop and unplug the machine. You will have a batter. If you leave it thin, it will make crisp pancakes; a thicker batter, which I like, will make more hearty pancakes. Let the sponge sit in the machine overnight. The batter will rise and fill the pan, become moist, and smell yeasty. To make the pancake sponge, the night before you want to make the pancakes, place the water, milk, and starter in the bread pan. Add the flour. Program for the Dough cycle, and set a kitchen timer for 10 minutes. When the timer rings, press Stop and unplug the machine. You will have a batter. If you leave it thin, it will make crisp pancakes; a thicker batter, which I like, will make more hearty pancakes. Let the sponge sit in the machine overnight. The batter will rise and fill the pan, become moist, and smell yeasty.[image] To make the pancakes, the next morning, add the eggs, maple syrup or honey, oil, baking soda, baking powder, and salt to the sponge. Plug in the machine, program for the Dough cycle, and press Start. Watch the mixing for a few minutes. Press Stop as soon as the batter is ready. Do not overmix; the batter should be smooth yet have small lumps. Press Stop, unplug the machine, and you are ready to make the pancakes. To make the pancakes, the next morning, add the eggs, maple syrup or honey, oil, baking soda, baking powder, and salt to the sponge. Plug in the machine, program for the Dough cycle, and press Start. Watch the mixing for a few minutes. Press Stop as soon as the batter is ready. Do not overmix; the batter should be smooth yet have small lumps. Press Stop, unplug the machine, and you are ready to make the pancakes.[image] Heat a griddle or heavy skillet over medium heat until a drop of water skates over the surface, then lightly grease it. Pour the batter onto the griddle using a 14-cup measure. Sprinkle with some berries, if you like. Cook until bubbles form on the surface, the edges are dry, and the bottoms are golden brown, about 2 minutes. Turn once, cooking the opposite sides until golden, about 1 minute more. The second side will take half the amount of time to cook as the first side. Serve immediately with maple syrup, or keep warm in a 200F oven until ready to serve. Heat a griddle or heavy skillet over medium heat until a drop of water skates over the surface, then lightly grease it. Pour the batter onto the griddle using a 14-cup measure. Sprinkle with some berries, if you like. Cook until bubbles form on the surface, the edges are dry, and the bottoms are golden brown, about 2 minutes. Turn once, cooking the opposite sides until golden, about 1 minute more. The second side will take half the amount of time to cook as the first side. Serve immediately with maple syrup, or keep warm in a 200F oven until ready to serve.

FRENCH b.u.t.tERMILK STARTERMakes 11/2 cups starter cups starter I always seem to have cultured b.u.t.termilk around. With a cup left in the carton, I decided to add yeast and some flour, and let it stand for twenty-four hours. always seem to have cultured b.u.t.termilk around. With a cup left in the carton, I decided to add yeast and some flour, and let it stand for twenty-four hours. Voila! C'est I magnifique! Voila! C'est I magnifique! I got a smooth, thick fermented starter that has become my favorite. b.u.t.termilk is thinnest at the time of purchase and thickens as it sits. You may want to adjust how much flour you add according to the thickness of your b.u.t.termilk. If your b.u.t.termilk has exceeded its pull date, the starter may be ready to use after 1 day, but I suggest you let it ferment for at least three days to use it at its best. I got a smooth, thick fermented starter that has become my favorite. b.u.t.termilk is thinnest at the time of purchase and thickens as it sits. You may want to adjust how much flour you add according to the thickness of your b.u.t.termilk. If your b.u.t.termilk has exceeded its pull date, the starter may be ready to use after 1 day, but I suggest you let it ferment for at least three days to use it at its best.

INGREDIENTS3/4 cup unbleached all-purpose or bread flour cup unbleached all-purpose or bread flourLarge pinch of active dry, bread machine, or SAF yeast1 to 11/4 cups lowfat b.u.t.termilk cups lowfat b.u.t.termilkFor the first feeding:2 tablespoons unbleached all-purpose or bread flour3 tablespoon water [image]Whisk together the 3 3/4 cup flour, yeast, and b.u.t.termilk in a medium bowl; the mixture should be thick like a pancake batter. Add a bit more flour to adjust the consistency, if necessary. Transfer to a plastic container or crock. Cover with a few layers of cheesecloth and secure with a rubber band; then cover loosely with plastic wrap. Let stand at warm room temperature 24 hours (80F is optimum). It will be bubbly, begin to ferment, and smell delightful. There will be tiny yellow dots of b.u.t.ter from the b.u.t.termilk on the top. cup flour, yeast, and b.u.t.termilk in a medium bowl; the mixture should be thick like a pancake batter. Add a bit more flour to adjust the consistency, if necessary. Transfer to a plastic container or crock. Cover with a few layers of cheesecloth and secure with a rubber band; then cover loosely with plastic wrap. Let stand at warm room temperature 24 hours (80F is optimum). It will be bubbly, begin to ferment, and smell delightful. There will be tiny yellow dots of b.u.t.ter from the b.u.t.termilk on the top.

[image]After 36 hours when the starter begins to smell sour, feed it with the 2 tablespoons of flour and the water; whisk to combine. Let stand for 1 to 2 more days, until the desired degree of sourness is achieved. This starter can be used 3 or 4 days after it is initially mixed. The longer you let it sit, the more sour it will be; you can judge how sour the starter has become by the way it smells. If you are not ready to use it after 3 or 4 days, let it stand a few more days to continue to sour, or store it in the refrigerator, covered loosely, until you are ready to use it. For information about maintaining your starter, see Technique: Building and Maintaining a Sourdough Starter Technique: Building and Maintaining a Sourdough Starter.

GRAPEYEAST NATURAL STARTER.

Starters cultivated from fresh grapes are a very popular type of natural starter. Get your grapes from the arbor in your yard, an old wild vine, an organic farmer's stand at a weekend farmers' market, or a local organic winery in late August or early September. The source of the grapes is important, as sulphured grapes have had the wild yeasts killed that collect naturally on their skins, and that is the culture you want to cultivate. This home recipe is adapted from one given to me by Karen Mitch.e.l.l of the Model Bakery in St. Helena, California, and is the basis for her pain duvin pain duvin sourdough round. The starter takes anywhere from nine days to two weeks to prepare. sourdough round. The starter takes anywhere from nine days to two weeks to prepare.

INGREDIENTS2 pounds ripe unwashed fresh organic red or white varietal grapes on the vineUnbleached bread flour or whole wheat flour1 cup lukewarm bottled mineral water (90F to 100F)11/2 cups bread flour or whole wheat flour cups bread flour or whole wheat flour [image]Place the grape bunches in a 4-quart deep plastic bucket (the yeast is on the outside of the skins). Use the back of a large spoon to crush the grapes, pressing out the must (unfermented grape juice) and leaving the skins hanging on the stem. Remove the stem and skins, and leave the crushed grapes, whole seeds, and the must in the bucket. Cover with a double layer of cheesecloth fastened with a rubber band and let stand at warm room temperature (80 to 90F) to naturally ferment for 5 to 7 days. Do not add anything else to the bucket during this time.

[image]Strain the contents of the bucket through a wire mesh over a bowl, reserving the juice. Discard the solids. You will end up with about half as much juice as solids. Pour the juice into a measuring cup and note the measure, then pour the juice into a clean plastic bucket. Add flour equal to the amount of grape juice and whisk to create a thick slurry. Cover with a double layer of cheesecloth and let stand at room temperature to naturally ferment for 3 days. The starter, known as a chef chef at this point, will bubble and foam. at this point, will bubble and foam.

[image]On the third day, add the mineral water and 11/2 cups of flour to the starter, adding a bit more flour if you desire a thicker starter. Whisk until smooth. Re-cover the starter, now a cla.s.sic cups of flour to the starter, adding a bit more flour if you desire a thicker starter. Whisk until smooth. Re-cover the starter, now a cla.s.sic levain levain, and let rest at room temperature for 24 hours to 3 days, depending on how sour you want it. (Some bakers pre-ferment sour starter for up to one month at room temperature with occasional feedings.) [image]At this point, this starter can be stirred down and used immediately. Or cover the starter loosely and store it in the refrigerator for up to 1 week. For information about maintaining your starter, see Technique: Building and Maintaining a Sourdough Starter Technique: Building and Maintaining a Sourdough Starter.

[image]Bread Machine Baker's Hint: Tips for Sourdough Starters The grayish liquid that forms on the top is the "hootch"; stir it back in.

A gla.s.s spring top jar without its rubber seal is a good container for a starter.

Do not keep a starter in a container with a tight lid because the gases in the container expand as the starter ferments.

Do not store a starter in a stainless steel or aluminum container; these would r.e.t.a.r.d the enzymatic activity.

Sourdough starters will ferment quickly at a warm room temperature, about 80F. If your room is cooler, it will take longer to achieve the desired sourness.

Once a sourdough starter is bubbly and there is a liquid forming on the top, it needs to be fed or refrigerated until use.

If a starter has been refrigerated, bring it to room temperature before adding it to a dough. You can remove it from the refrigerator the day before you will be baking and let it sit out overnight.

If a starter turns pink, orange, or black, has an unpleasant aroma, gets wrinkled looking, or grows any type of mold, it should be discarded immediately. Do not take a chance by using a questionable starter.

Never add salt to a starter; it r.e.t.a.r.ds the natural enzymatic activity.

If you don't have time to use or maintain a starter, you can freeze it. For optimum potency, freeze for no longer than 2 months.

WHITE SOURDOUGH BREAD.

This is a light-textured, yet chewy sandwich loaf. Your bacteria-laden starter will give a unique flavor to this old-fas.h.i.+oned American pan bread that will depend on where you live and what wild yeasts your starter has picked up. I make this loaf with the Next-Day White Next-Day White or or French b.u.t.termilk French b.u.t.termilk starter. The dough also makes very nice rolls; see the Variation. starter. The dough also makes very nice rolls; see the Variation.

11/2- POUND LOAF3/4 cup sourdough starter cup sourdough starter Next-Day White Sourdough Starter Next-Day White Sourdough Starter1/2 cup fat-free milk cup fat-free milk2 tablespoons unsalted b.u.t.ter, melted11/2 tablespoons honey tablespoons honey3 cups bread flour11/2 teaspoons salt teaspoons salt11/2 teaspoons SAF yeast or 2 teaspoons bread machine yeast teaspoons SAF yeast or 2 teaspoons bread machine yeast2-POUND LOAF1 cup sourdough starter Next-Day White Sourdough Starter Next-Day White Sourdough Starter3/4 cup fat-free milk cup fat-free milk3 tablespoons unsalted b.u.t.ter, melted2 tablespoons honey4 cups bread flour2 teaspoons salt13/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 21/4 teaspoons bread machine yeast teaspoons bread machine yeast

[image]Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on dark and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) [image]When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.

VARIATION.

Sourdough Poppy Seed Rolls Makes 10 rolls from the 11/2-pound dough, 15 rolls from the 2-pound dough 1 egg beaten with 1 tablespoon milk, for glaze 2 tablespoons poppy seeds Make the dough on the Dough cycle. Turn the dough out onto a floured work surface and divide the 11/2-pound dough into 10 or the 2-pound dough into 15 equal pieces. Flatten and form each piece into an oval. Place on a baking sheet lined with parchment paper and brush each roll with the egg glaze. Sprinkle with poppy seeds. Let rise until doubled in bulk, about 40 minutes. About midway through this rise, preheat the oven to 400F. Bake the rolls for 20 to 25 minutes, until they are golden brown. Transfer the rolls from the pan to cool on a rack.

CLa.s.sIC SOURDOUGH RYE.

This is a nice, easy-to-make sandwich loaf that features the cla.s.sic combination of sourdough, caraway, and rye flour baked all the way through in the machine. For the best flavor and texture use light rye flour, which is ground from just the endosperm like white wheat flour. This bread is best made with Next-Day Rye Sourdough Starter.

11/2-POUND LOAFFor the sponge:3/4 cup cup Next-Day Rye Sourdough Starter Next-Day Rye Sourdough Starter11/8 cups water cups water11/8 cups light or medium rye flour cups light or medium rye flour1/2 teaspoon SAF or bread machine yeast teaspoon SAF or bread machine yeastFor the dough:1 tablespoon unsalted b.u.t.ter, melted21/4 cups bread flour cups bread flour1 tablespoon sugar1 tablespoon caraway seeds11/2 teaspoons salt teaspoons salt1 teaspoon SAF yeast or 11/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAFFor the sponge:1 cup Next-Day Rye Sourdough Starter Next-Day Rye Sourdough Starter11/2 cups water cups water11/2 cups light or medium rye flour cups light or medium rye flour1/2 teaspoon SAF or bread machine yeast teaspoon SAF or bread machine yeastFor the dough:11/2 tablespoons unsalted b.u.t.ter, melted tablespoons unsalted b.u.t.ter, melted3 cups bread flour11/2 tablespoons sugar tablespoons sugar1 tablespoon plus 1 teaspoon caraway seeds2 teaspoons salt11/4 teaspoons SAF yeast or 1 teaspoons SAF yeast or 13/4 teaspoons bread machine yeast teaspoons bread machine yeast

[image]To make the sponge, place the sponge ingredients in the bread pan. Program for the Dough cycle; press Start. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Let the sponge starter sit in the machine for 8 hours, or as long as overnight.[image] To make the dough, place all the dough ingredients in the bread pan with the sponge according to the order in the manufacturer's instructions. Set crust on medium and program for the Basic or French Bread cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) The dough ball will be moist, tacky, and smooth. To make the dough, place all the dough ingredients in the bread pan with the sponge according to the order in the manufacturer's instructions. Set crust on medium and program for the Basic or French Bread cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) The dough ball will be moist, tacky, and smooth.[image] When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.[image]Bread Machine Baker's Hint: Sourdough Baking Tips Use sourdough starters at room temperature. If a starter has been refrigerated, let it stand out on the counter overnight before you bake with it.

Starters should be fed every 10 to 14 days when not in use to keep them fresh and active. There is nothing worse than a bright pink or black starter that has broken down and become unusable from lack of food and the presence of unfriendly bacteria! See Bread Machine Baker's Hint: Tips for Sourdough Starters Bread Machine Baker's Hint: Tips for Sourdough Starters for more details about feeding. You can freeze any of your sourdough starters if you are baking only sporadically. For optimum potency, freeze for no longer than 2 months. for more details about feeding. You can freeze any of your sourdough starters if you are baking only sporadically. For optimum potency, freeze for no longer than 2 months.

Sourdough starters should always smell fresh and yeasty. If a starter smells bad, discard it immediately and make a new starter. Never chance working with a starter that may have taken in harmful bacteria.

Use a gla.s.s liquid measuring cup to measure your starter. Just pour it from the cup into the bread pan; then measure the recipe's milk or water using the same cup, without rinsing it out. The liquid will bring any remaining starter along with it as you add it to the pan.

If the flavor of your sourdough starter is too strong, add 1 1/2 teaspoon of baking soda, which neutralizes acid, into the flour portion of the feeding or primary batter ingredients. You can also add the bit of baking soda to the ingredient list when making the bread dough. teaspoon of baking soda, which neutralizes acid, into the flour portion of the feeding or primary batter ingredients. You can also add the bit of baking soda to the ingredient list when making the bread dough.

While most bread machine breads benefit from the addition of gluten, I found that gluten in combination with sourdough starter made too light textured a bread, so I have not included it in these recipes. If your bread is too dense, add 2 to 3 teaspoons gluten to your recipe next time you bake it.

You don't need as much yeast to raise a loaf when adding sourdough starter. The starter has substantial rising power on its own.

The dough ball for a sourdough bread will be firm and s.h.i.+ny. After the kneading, the ball will relax and look slack. This is okay.

It is very important that sourdough breads cool completely before you slice them. This is more true for sourdoughs than for other types of bread. Even when a bread is just warm, the moist crumb has not set yet and you will clump and tear the slices, even if using a serrated knife.

You can use sourdough starter in a regular bread recipe. Add 1 cup of sourdough starter and decrease the liquid in the recipe by 2 2/3 cup and the flour by 13 cup. Use the same amount of yeast as called for in the recipe. cup and the flour by 13 cup. Use the same amount of yeast as called for in the recipe.

SOURDOUGH CORNMEAL BREAD.

My friend, California rancho cooking expert Jacquie McMahan, always asks for breads that incorporate cornmeal. Here's a sourdough cornmeal combination. I've also included a variation with corn kernels, cheese, olives, and green chiles added, in case you are having a Mexican or South-western-inspired meal. Use any white flour sourdough starter. Toast some of this bread to eat with your poached eggs. Cornmeal bread is also great with strawberry jam.

11/2- POUND LOAF11/4 cups white flour sourdough starter cups white flour sourdough starter Next-Day White Sourdough Starter Next-Day White Sourdough Starter1/2 cup plus 2 tablespoons fat-free milk cup plus 2 tablespoons fat-free milk2 tablespoons olive oil or lard3 tablespoons honey or mola.s.ses21/2 cups bread flour cups bread flour2/3 cup yellow cornmeal cup yellow cornmeal11/2 teaspoons salt teaspoons salt11/2 teaspoons SAF yeast or 2 teaspoons bread machine yeast teaspoons SAF yeast or 2 teaspoons bread machine yeast2-POUND LOAF11/2 cups white flour sourdough starter cups white flour sourdough starter Next-Day White Sourdough Starter Next-Day White Sourdough Starter7/8 cup plus 1 tablespoon fat-free milk cup plus 1 tablespoon fat-free milk3 tablespoons olive oil or lard4 tablespoons honey or mola.s.ses31/2 cups bread flour cups bread flour3/4 cup yellow cornmeal cup yellow cornmeal2 teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast

[image]Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on medium and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) [image]When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.

VARIATION.

Sourdough Chile-Cheese Cornmeal Bread 3/4 cup fresh or defrosted baby corn kernels cup fresh or defrosted baby corn kernels1/2 to to 3 3/4 cup grated sharp Cheddar cheese cup grated sharp Cheddar cheese1/3 to to 1 1/2 cup canned diced green chiles cup canned diced green chiles2 to 3 tablespoons chopped black olives Program the machine as specified for Sourdough Cornmeal Bread, but add the corn, cheese, chiles, and olives at the pause between Knead 1 and Knead 2. The exact amount of these ingredients is not important; use less for a 11/2-pound loaf, and add more for the 2-pound.

SOURDOUGH FRENCH BREADMakes 1 round loaf This loaf is baked in the oven so it can develop that chewy crust dappled with little bubbles and that moist interior just like the loaves from the old San Francis...o...b..kers. You can use any white flour sourdough starter, but be sure that it is at least five days old and real sour. You want the punch. This dough is made on the first day, but baked on the second, so plan accordingly. If your bread rises more slowly than the time frame given here, don't despair, just let it continue to rise. This bread has a dense, moist crumb and delightful sour aroma.

11/2- OR 2-POUND-LOAF MACHINE2 cups white flour sourdough starter Next-Day White Sourdough Starter Next-Day White Sourdough Starter1/2 cup water cup water31/4 to 3 to 31/2 cups bread flour cups bread flour2 teaspoons salt21/4 teaspoons bread machine yeast teaspoons bread machine yeastYellow cornmeal, for sprinkling

[image]Twenty minutes before baking, place a baking stone on the lowest rack of the oven, if desired, and preheat to 450F. Line a baking sheet with parchment paper and sprinkle with some cornmeal.

[image]Remove the dough from the refrigerator and gently turn it out and over onto the baking sheet (the smooth side will be on top now). It will appear to deflate slightly and probably look very moist. This is okay. Gently slash a cross-hatch or square into the top of the loaf, no more than 1 1/4 inch deep with a small sharp knife. Immediately place in the hot oven. inch deep with a small sharp knife. Immediately place in the hot oven.

[image]Bake for 12 minutes. Reduce the oven temperature to 375F and bake for an additional 25 to 30 minutes, or until the crust is deep brown, very crisp, and the loaf sounds hollow when tapped with your finger. I insert an instant-read thermometer into a soft crease on the side; it should read about 200F. Remove the bread from the oven and place it on a rack. Let cool completely before slicing.

[image] Place all the dough ingredients in the bread pan according to the order in the manufacturer's instructions. Use 3 cups of the flour at first, adding more as needed, depending on the consistency of your starter. Program for the Dough cycle; press Start. The dough ball will be firm, then get s.h.i.+ny and soften. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Gently deflate the dough with your finger. Let the dough rest for another 3 hours in the environment of the machine. If it is rising slowly, I have left it in there for up to 8 hours. Check by poking with your finger; it will be springy. Place all the dough ingredients in the bread pan according to the order in the manufacturer's instructions. Use 3 cups of the flour at first, adding more as needed, depending on the consistency of your starter. Program for the Dough cycle; press Start. The dough ball will be firm, then get s.h.i.+ny and soften. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Gently deflate the dough with your finger. Let the dough rest for another 3 hours in the environment of the machine. If it is rising slowly, I have left it in there for up to 8 hours. Check by poking with your finger; it will be springy.[image] Turn the dough out onto a lightly floured work surface. Using a dough card, fold the edges over into the center to make a round loaf, adding flour as needed to prevent sticking. Spread a thick layer of flour on the work surface and turn the loaf over so that the smooth side will be face down in the flour. Cover with a clean tea towel and let rest at room temperature for about 1 hour. Turn the dough out onto a lightly floured work surface. Using a dough card, fold the edges over into the center to make a round loaf, adding flour as needed to prevent sticking. Spread a thick layer of flour on the work surface and turn the loaf over so that the smooth side will be face down in the flour. Cover with a clean tea towel and let rest at room temperature for about 1 hour.[image] Knead the loaf into a tight round again to deflate it. Line an 8-inch round bowl or colander with a clean tea towel. Sprinkle heavily with flour. Place the round of dough in it, smooth side down. Wrap tightly with plastic wrap and refrigerate for 12 to 24 hours. It will rise slowly. Knead the loaf into a tight round again to deflate it. Line an 8-inch round bowl or colander with a clean tea towel. Sprinkle heavily with flour. Place the round of dough in it, smooth side down. Wrap tightly with plastic wrap and refrigerate for 12 to 24 hours. It will rise slowly.[image]Bread Machine Baker's Hint: Reheating BreadReheat bread in a 350F oven. Place the unsliced loaf, au naturelor wrapped in aluminum foil, in a preheated oven for 10 to 15 minutes to crisp the crust. It should just heat through. Sliced breads and rolls reheat best when wrapped. You can also reheat bread in a micro wave oven. Place an unwrapped loaf or slice on a paper towel. Microwave on medium-high only until slightly warm, about 15 seconds. If bread or rolls are overheated in the oven or in a micro wave, they will become hard and tough as they cool.

SOURDOUGH WHOLE WHEAT BREAD.

Here is your basic sourdough whole wheat bread for all sorts of uses-dinner, sandwiches, toast. Be sure to check the dough consistency, as the liquid will vary according to how thick your starter is. So don't worry if it looks a bit dry; you can adjust it. I like this made with any of the starters, but especially the Next-Day White Sourdough Starter Next-Day White Sourdough Starter made with whole wheat flour. This dough can also be made into a wonderful cinnamon bread. See made with whole wheat flour. This dough can also be made into a wonderful cinnamon bread. See Sourdough Whole Wheat Cinnamon Bread Sourdough Whole Wheat Cinnamon Bread for the changes that must be made to the dough-making process, and for complete filling and shaping instructions. for the changes that must be made to the dough-making process, and for complete filling and shaping instructions.

11/2-POUND LOAF1 cup any sourdough starter Next-Day White Sourdough Starter Next-Day White Sourdough Starter1/3 cup fat-free milk cup fat-free milk3 tablespoons canola oil1/4 cup mola.s.ses cup mola.s.ses13/4 cups bread flour cups bread flour11/4 cups whole wheat flour cups whole wheat flour11/2 teaspoons salt teaspoons salt11/4 teaspoons SAF yeast or 1 teaspoons SAF yeast or 13/4 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF11/3 cups any sourdough starter cups any sourdough starter Next-Day White Sourdough Starter Next-Day White Sourdough Starter1/2 cup fat-free milk cup fat-free milk31/2 tablespoons canola oil tablespoons canola oil1/3 cup mola.s.ses cup mola.s.ses21/2 cups bread flour cups bread flour11/2 cups whole wheat flour cups whole wheat flour2 teaspoons salt13/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 21/4 teaspoons bread machine yeast teaspoons bread machine yeast

[image]Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on dark and program for the Whole Wheat cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) Check the consistency of the dough during Knead 2; add a little more milk or flour as needed.

[image]When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.

Sourdough Whole Wheat Cinnamon BreadMakes 1 loaf

Penuche is a melted filling of sugar, b.u.t.ter, vanilla, and nuts. The word means "brown sugar" or "raw sugar" in Spanish. Sourdough Whole Wheat Bread Sourdough Whole Wheat Bread makes a sensational wrapper for this filling. To prepare the recipe to make cinnamon bread, subst.i.tute an equal amount of brown sugar or honey for the mola.s.ses. If you will be baking the cinnamon bread in your machine, program it for the Basic or Variety cycle. If you will be baking the cinnamon bread in the oven, use the Dough cycle. This bread is divine and makes wonderful toast. makes a sensational wrapper for this filling. To prepare the recipe to make cinnamon bread, subst.i.tute an equal amount of brown sugar or honey for the mola.s.ses. If you will be baking the cinnamon bread in your machine, program it for the Basic or Variety cycle. If you will be baking the cinnamon bread in the oven, use the Dough cycle. This bread is divine and makes wonderful toast.11/2- or 2-pound-loaf machinesFor the dough:1 recipe Sourdough Whole Wheat Bread Sourdough Whole Wheat Bread dough; subst.i.tute brown sugar or honey for the mola.s.ses dough; subst.i.tute brown sugar or honey for the mola.s.sesFor the penuche filling:2 tablespoons b.u.t.ter, at room temperature1 teaspoon vanilla extract or vanilla powder1/4 cup light brown sugar cup light brown sugar1/4 cup dark brown sugar cup dark brown sugar1 tablespoon ground cinnamon1/4 cup finely chopped walnuts, optional cup finely chopped walnuts, optional[image] Add the ingredients and program the machine as specified for Sourdough Whole Wheat Bread. At the end of Rise 2 on the Basic cycle, press Pause, or when the display shows Shape in the Variety cycle, remove the pan and close the lid. Immediately turn the dough out onto a lightly floured work surface; pat into an 8-by-12-inch fat rectangle. With a fork, cream the b.u.t.ter and the vanilla extract in a small bowl. If you are using vanilla powder, toss it with the brown sugar. Spread the surface of the dough with a thin layer of b.u.t.ter. Sprinkle with the brown sugars, cinnamon, and nuts, if using, leaving a 1-inch s.p.a.ce all the way around. Starting at a short edge, roll up jelly-roll fas.h.i.+on into a fat loaf. Tuck the ends under and pinch the bottom seam. Coat the bottom of the dough with cooking spray. Add the ingredients and program the machine as specified for Sourdough Whole Wheat Bread. At the end of Rise 2 on the Basic cycle, press Pause, or when the display shows Shape in the Variety cycle, remove the pan and close the lid. Immediately turn the dough out onto a lightly floured work surface; pat into an 8-by-12-inch fat rectangle. With a fork, cream the b.u.t.ter and the vanilla extract in a small bowl. If you are using vanilla powder, toss it with the brown sugar. Spread the surface of the dough with a thin layer of b.u.t.ter. Sprinkle with the brown sugars, cinnamon, and nuts, if using, leaving a 1-inch s.p.a.ce all the way around. Starting at a short edge, roll up jelly-roll fas.h.i.+on into a fat loaf. Tuck the ends under and pinch the bottom seam. Coat the bottom of the dough with cooking spray.[image]To bake in the bread machine: Remove the kneading blade and place the dough back in the pan; press Start to continue to rise and bake as programmed. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing. Remove the kneading blade and place the dough back in the pan; press Start to continue to rise and bake as programmed. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.[image]To bake in the oven: Place the loaf in a greased 9-by-5-inch loaf pan (for the 1 Place the loaf in a greased 9-by-5-inch loaf pan (for the 11/2-pound loaf) or two 7-by-4-inch loaf pans (for the 2-pound loaf). I use disposable aluminum pans from the supermarket for these loaves since the filling often leaks. Spray the top of the loaf with cooking spray and cover lightly with plastic wrap. Let rise at room temperature until doubled in bulk, about 45 minutes.[image] Twenty minutes before baking, place a baking stone on the lower rack of the oven and preheat to 350F. Twenty minutes before baking, place a baking stone on the lower rack of the oven and preheat to 350F.[image] Bake for 45 to 50 minutes, or until golden brown and the sides have slightly contracted from the pan. If the crust browns too quickly, place a piece of aluminum foil loosely over the top. Cool on a rack. Bake for 45 to 50 minutes, or until golden brown and the sides have slightly contracted from the pan. If the crust browns too quickly, place a piece of aluminum foil loosely over the top. Cool on a rack.

LEVAIN LOAFMakes 2 small loaves This is my version of Karen Mitch.e.l.l's pain du vin. pain du vin. The amount of flour this loaf will take depends on the consistency of your starter. If your starter is soupy, it will take a bit more; if it is very sticky, it will take less. You can opt not to use the yeast, but plan on doubling your rising times. The amount of flour this loaf will take depends on the consistency of your starter. If your starter is soupy, it will take a bit more; if it is very sticky, it will take less. You can opt not to use the yeast, but plan on doubling your rising times.

11/2- OR 2-POUND-LOAF MACHINESFor the sponge:1 cup lukewarm bottled mineral water1/2 cup cup Grapeyeast Natural Starter Grapeyeast Natural Starter or other sourdough starter or other sourdough starter1/2 teaspoon bread machine yeast teaspoon bread machine yeast3/4 cup bread flour cup bread flour3/4 cup whole wheat flour cup whole wheat flourFor the dough:Sponge, above1 teaspoon SAF or 11/2 teaspoons bread machine yeast teaspoons bread machine yeast13/4 cups bread flour cups bread flour11/2 teaspoons fine sea salt teaspoons fine sea saltYellow cornmeal, for sprinkling

[image]To make the sponge, place the water, starter, and yeast in the bread pan. Add the flours on top. Program for the Dough cycle; press Start. Set a kitchen timer for 10 minutes. The sponge will be very wet and sticky. Don't be tempted to add more flour. When the timer rings, press Stop and unplug the machine. Let rest at room temperature in the machine for 24 hours.

[image]The next day, stir down the sponge by running the Dough cycle for 3 minutes.

[image]To make the dough, sprinkle the yeast over the sponge. Add the flour and the salt. Program for the Dough cycle and press Start. The dough will be s.h.i.+ny, very moist to the point of being slightly sticky, and soft. Don't be tempted to add more flour. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Gently deflate the dough with your finger. Set a timer and let the dough rest for another 11/2 hours in the warm environment of the machine. hours in the warm environment of the machine.

[image]Line a baking sheet with parchment paper and sprinkle with cornmeal. Turn the dough out onto a lightly floured work surface. Divide the dough into 2 equal pieces. Using a dough card, gently knead each piece into a ball. Place the b.a.l.l.s on the baking sheet a few inches apart. Cover with a clean tea towel and let rise at room temperature until doubled in bulk, about 1 hour.

[image]Twenty minutes before baking, place a baking stone on the middle rack of the oven, if desired, and preheat to 425F.

[image]Sprinkle the top of each loaf with flour and rub in to coat. Slash an X into the tops, no more than 14 inch deep, with a small sharp knife. Bake for 35 to 40 minutes, or until the crusts are deep brown, very crisp, and sound hollow when tapped with your finger. The loaves will be full and high. I insert an instant-read thermometer into a soft crease on the side; it should read about 200F. Remove the loaves from the oven and place on a rack. Let cool completely before slicing.

[image]Technique: How to Position a Loaf and Bake It in the OvenBaking is the process that turns your dough into an edible food. The heat quickly penetrates the ma.s.s, encouraging the last gasp of fermentation and raising the temperature inside the loaf, which kills the yeast. You will see a rapid increase in the size of the loaf once it begins baking, this is called oven spring. This is why some loaves that look kind of scraggly going into the oven look very nice when they are finished baking. The starch sets and the natural sugars in the flour caramelize, giving you the brown color of the crust.[image]The first thing to do when preparing to bake a loaf in the oven is to make sure the oven rack is in the center or lower third of the oven. Professional bakeries bake country breads on the floors of brick ovens; you can simulate their setup by placing a ceramic baking stone or tiles on the oven rack for the baking sheet to rest on. Alternatively, the loaves will turn out well using just a baking sheet and no stones. Shaped loaves are often shoveled into the oven with a wooden paddle called a peel, but none of my baking instructions in this book require the use of a peel. When you place the bread on a baking sheet, you are a.s.sured that it will be in the correct position, usually centered, on the baking sheet. There is many a tale about the home baker who used a peel and had the bread land somewhere in the oven other than on the stone or had their bread stick to the peel and become shaped like a horseshoe.The next preparation step is to set the oven temperature specified in the recipe.The type of flour and size of the loaf determine how long a loaf will bake. The larger the loaf, the longer the bake off. Smaller loaves can be baked at a higher temperature for a short time because of the small proportion of inner crumb. That is why baguettes and rolls can bake at 450F, but a large round bakes at 375F.When is the bread done? First, consider the length of time it has been in the oven. I usually set a timer for 10 minutes less than the baking time called for in the recipe. When the timer rings, I begin to check for doneness. I look at the color of the crust first. If it is too pale, the loaf is definitely underdone. You can raise the temperature of the oven, or just let it bake longer. The crust on country breads should be firm to hard when you tap it with your finger. I take it as a good sign if it is hard, since it will soften slightly as it cools (as the water vapor in the middle of the hot loaf evaporates out to the crust), but that crisp crust is often hard to get in a home oven. A crispy crust means the bread will be nice and chewy for the eater. The slash marks you made will be torn open by the rising into an uneven, rustic pattern. Tap the loaf, and listen for a hollow sound. A thud means it is not baked on the inside. To be absolutely sure the loaf is baked, you can measure the temperature with an instant-read thermometer. When it registers 190 to 200F, the loaf is done.Use thick oven mitts to transfer the finished loaves from the oven to the top of the stove or a rack. I often let a large loaf cool right on the baking sheet. When the loaf first begins to cool, you will hear some crackling noises as the crust contracts.While sourdough loaves must cool completely before slicing, other country breads come with the bonus of being able to be devoured warm. Enjoy the satisfying shattering of the crust, the moist inner crumb, and the slight yeasty aroma. I always check out the first slice to inspect the pattern of the air pockets. Then, finally, comes the satisfaction of a job well done.

SOURDOUGH BUCKWHEAT BREAD.

Buckwheat flour and sourdough have a natural affinity, as you will see when you make this excellent bread. Use any white flour starter. I also like to use this bread for stuffings.