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!
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
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
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Recipes
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3 Bake
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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. |
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