3/4 ounce Simple Sourdough Starter
OR
Natural Sourdough Starter -- Chef
5 1/2 fluid ounces Water, cooled
10 1/2 ounces Light rye flour
1 1/2 pounds Bread flour
3/4 ounce Dough conditioner (optional)
1 1/2 ounces Compressed yeast
18 grams Salt
10 grams Shortening
1 pint Water (temperature controlled)
Clarified butter (optional), as needed
Starch Wash, as needed
Yield: 4 Loaves
1. The day before making the finished bread, make the sourdough sponge. Combine the sourdough starter, cool water and 7 ounces (200 grams) of the rye flour. Mix to combine ingredients, cover and let the dough ferment at room temperature for approximately 15 to 20 hours.
2. Combine 9.5 ounces (270 grams) of the sourdough sponge with all remaining ingredients in a mixer fitted with a dough hook, on low speed. Mix for approximately 3 minutes to combine all ingredients. Stop the machine and scrape down the sides of the bowl. Knead the dough on medium speed until it is smooth and comes away from the sides of the bowl, 5 to 7 minutes. The dough will be elastic and somewhat sticky and should reach 77°F (25°C) after kneading.
3. Cover the dough and ferment it for 15 minutes.
4. Punch down and divide the dough into 4 pieces and round the dough. Cover and bench rest 15 minutes then round loaves. Place the loaves into rye-flour-dusted bannetons with the seam down. Proof at room temperature until loaves have increased 75% in size, approximately one hour.
5. Flip the loaves onto a sheet pan or peel lightly dusted with cornmeal. Place into an oven preheated to 425°F (220°C) with steam injected into the oven during the first few minutes of baking. Immediately reduce temperature to 350°F (180°C) and bake to a deep, rich brown, approximately 30 to 35 minutes. (To avoid a soggy crust, slightly open the oven door or vent during the last few minutes of baking to let any condensed steam escape.)
6. Brush the baked loaves with clarified butter or a starch wash as soon as they are removed from the oven.
Notes: Method: Sourdough Starter
Fermentation: Sourdough sponge, overnight, 15 to 20 hours. Final dough, 30 minutes. Proofing 1 hour.
This is a typical German sourdough with a mild sour flavor and rustic appearance. To develop its taste, the bread is baked until deeply browned; the caramelization of the crust intensifies the flavor of the crumb. Like many breads made with rye flour, this loaf is best eaten 24 hours after it is baked; the resting time allows the flavor to develop.
OR
Natural Sourdough Starter -- Chef
5 1/2 fluid ounces Water, cooled
10 1/2 ounces Light rye flour
1 1/2 pounds Bread flour
3/4 ounce Dough conditioner (optional)
1 1/2 ounces Compressed yeast
18 grams Salt
10 grams Shortening
1 pint Water (temperature controlled)
Clarified butter (optional), as needed
Starch Wash, as needed
Yield: 4 Loaves
1. The day before making the finished bread, make the sourdough sponge. Combine the sourdough starter, cool water and 7 ounces (200 grams) of the rye flour. Mix to combine ingredients, cover and let the dough ferment at room temperature for approximately 15 to 20 hours.
2. Combine 9.5 ounces (270 grams) of the sourdough sponge with all remaining ingredients in a mixer fitted with a dough hook, on low speed. Mix for approximately 3 minutes to combine all ingredients. Stop the machine and scrape down the sides of the bowl. Knead the dough on medium speed until it is smooth and comes away from the sides of the bowl, 5 to 7 minutes. The dough will be elastic and somewhat sticky and should reach 77°F (25°C) after kneading.
3. Cover the dough and ferment it for 15 minutes.
4. Punch down and divide the dough into 4 pieces and round the dough. Cover and bench rest 15 minutes then round loaves. Place the loaves into rye-flour-dusted bannetons with the seam down. Proof at room temperature until loaves have increased 75% in size, approximately one hour.
5. Flip the loaves onto a sheet pan or peel lightly dusted with cornmeal. Place into an oven preheated to 425°F (220°C) with steam injected into the oven during the first few minutes of baking. Immediately reduce temperature to 350°F (180°C) and bake to a deep, rich brown, approximately 30 to 35 minutes. (To avoid a soggy crust, slightly open the oven door or vent during the last few minutes of baking to let any condensed steam escape.)
6. Brush the baked loaves with clarified butter or a starch wash as soon as they are removed from the oven.
Notes: Method: Sourdough Starter
Fermentation: Sourdough sponge, overnight, 15 to 20 hours. Final dough, 30 minutes. Proofing 1 hour.
This is a typical German sourdough with a mild sour flavor and rustic appearance. To develop its taste, the bread is baked until deeply browned; the caramelization of the crust intensifies the flavor of the crumb. Like many breads made with rye flour, this loaf is best eaten 24 hours after it is baked; the resting time allows the flavor to develop.
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