1 Mix
2 Proof
Sure, there are three
steps, but the first step is
easy and the last two
steps don't require any
work at all!
Artisan Breads 1..2..3..
Make artisan breads in 3 easy steps.  Its fast, fun, and easy, any way you slice it!
“Baking is a relaxed art.  There is
no step in the bread making
process that cannot, in some
way, be delayed or moved ahead
just a bit to make it more
convenient to fit into a busy
schedule.”  -Bernard Clayton Jr.
in The Breads of France
Recipes
3 Bake
Tips and Techniques
January 4, 2013





















One Step 100% Rye Sourdough

One of my new year's resolutions is to bake more with sourdough.  
Wild yeast (sourdough) has so many advantages over commercial
yeast that using commercial yeast can be attributed only to poor
planning or laziness.  Many of the nutritional advantages of
sourdough have only recently been elucidated.   Sourdough helps
the body unlock minerals from whole grains better than commercial
yeast.   Compared to regular breads, sourdoughs have a lower
glycemic index, which means that it causes less of a rise in blood
sugar after eating, helping to naturally moderate diabetic
tendencies.  Whole grain sourdoughs may cause less intestinal
irritation than other breads in individuals with celiac disease.  Added
to the nutritional advantages are the facts that baking with
sourdough is less expensive and just as easy to bake with as
commercial yeast.

So, expect to see more sourdough recipes here in the following
year, and look for a sourdough baking class by fall.  In the
meantime, don't forget to read the sourdough/natural leavening
section of my website for directions on starting your own sourdough
culture and hints for successful sourdough baking.

One Step 100% Rye Sourdough
















To serve the bread for supper, mix up the dough the night before
and bake the next afternoon.  In a large bowl, stir together the rye
starter and water then allow to sit for a few minutes to soften the rye
starter.  Stir in the vinegar, molasses and salt until smooth, then stir
in the rye flour until well mixed.  Stir vigorously another 15-30
seconds then cover and allow to rise at room temperature for 12-16
hours (12 for a warm kitchen, 16 for a cooler kitchen).  At the
beginning of rising, the dough should have the consistency of a
thick paste that holds its shape well.




















Preheat the oven, baking stone, and steam pan to 450 degrees.  
Divide the dough in half (if making two loaves) then form each into a
loaf on a floured surface.  For this low gluten rye dough, shaping the
loaf consists of a bit of rolling and shaping with the fingers.  You
won't be able to stretch this dough at all.  Place each loaf on a peel
or baking sheet covered with parchment paper.  Sprinkle the loaves
with a bit of white or rye flour then cover loosely with plastic wrap.  
Allow to rise at room temperature for 30-45 minutes while the oven
preheats.




















Slide the loaves onto the baking stone, turn the oven down to 400
degrees, and pour a cup of water into the steam pan.  Bake for
about 45 minutes then remove to a wire rack to cool.




















Submitted to Susan's YeastSpotting at the
wildyeastblog.
Two Loaves
Ingredient
One Loaf
1/2 cup, 115 g
Rye sourdough
starter, 12%
1/4 cup, 58 g
2 3/4 cup, 652 g
Water, room
temperature, 69%
1 1/4 cups plus 2
Tbsp, 326 g
1/4 cup, 60 g
Vinegar, 6%
2 Tbsp, 30 g
1/4 cup, 85 g
Molasses or honey,
9%
2 Tbsp, 43 g
1 Tbsp, 14 g
Kosher salt, 1.5%
1/2 Tbsp, 7 g
7 cups, 945 g
Rye flour, medium
grind, 100%
3 1/2 cups, 473 g