@pistache I tried the email and it was sent back...here is the recipe....
Start by “feeding” your sour dough starter...add 1 c flour (I use rye but wheat or whole wheat would be fine) and 1/2 c warm water to your started. Let it bubble with glad wrap or the like over it overnight in warm place. Then in morning feed again...1 c flour and 1/2 c warm water and bubble in warm place again for several hours and then...
Ingredients:
1 c “fed” sourdough starter
1 1/2 c lukewarm water
2 tsp yeast
1 TBL sugar
2 1/2 tsp salt
2c rye flour
1 c whole wheat flour
Up to 2c white flour
2 Tbl caraway seeds
3/4 c minced onions
Directions:
1) combine all ingredients to form a soft dough. I use bread hook on kitchen aid and beat them in gradually until they just begin to attach to the hook...still pretty moist...and then let mixer “knead” it for maybe 5 min and then knead by hand adding just enough flour to keep it from sticking to board. It seems to me it turns out lighter with less flour rather than more
2) allow to rise in covered oiled bowl until double..about 90 min
3) gently divide in half
4) shape into two oval loaves or two 10-11 logs. Roll each in mixture of poppy seeds, sesame seeds, and coarse salt. Place on lightly greased bak8ng sheet. Cover and let rise in warm place until very puffy...about an hour. Toward end of rising time, preheat oven to 425F
5) spray loaves with lukewarm water (I never do that)
6) make 2 or 3 ( for logs) fairly deep diagonal slashes in each
7)bake bread for 25- 30 minutes until a deep golden brown. Remove from oven and cool on wire rack...or eat immediately if you are Jim and me! Enjoy
I remember my grandmother baking bread. During preparation, it closed all windows so that the dough did not catch a cold and was not allowed to talk to it.
@taffy The seeds have gone on an hour earlier, before that last rise, so different technique than the spray bottle demo we saw in that video. Or maybe it works even in reverse order? But maybe we will never know since Jane never does it even if it's on her recipe. Let's wait and hear from Diana @ludwigsdiana when she tries this weekend.
btw -- did you read @haskar 's comment above? Made me smile to imagine little Hanna with her grandmother, being careful not to let the dough get cold or to talk to it.
@taffy You can do it with any bread/roll. We do it with simple bread (yeast, flour, water, salt) and the center texture is to die for.
@jyokota It is suppose to slow the hardening of the crust and then allows to last gasp of the yeast to expand the interior. In other words, it makes the inside fluffier.
@jyokota@taffy@byrdlip how delightful to set off this conversation and learning! And both Taffy and Junko’s loaves look wonderful. Let me know what you think re results using @byrdlip’s idea
I notice that you have Yeast in your ingredients list. Does that mean it's not a proper sourdough? I'm on day 5 of my starter, (different recipe) and it seems to have stopped bubbling. Not warm enough? Any ideas?
@busylady@jyokota I don’t know. I made my own starter in the 70s but eventually let it die. This starter was given to me by a friend about a year ago. Maybe Junko can answer this?
@busylady -- I am NO expert on anything related to cooking but my sourdough has been amazingly doubling in size whenever I feed it. It's never as bubbly as some of the photos I have seen but it doubles in size so I haven't been worrying about it. When I fed it rye flour for this bread, it didn't rise. So I called the King Arthur hotline and they explained that rye flour absorbed more water than the bread flour I had been using so I needed to adjust the amount of water if I was going to feed it rye flour. And my mistake of course was that I didn't weigh the rye flour, I merely scooped it into a measuring cup. And several recipes I have seen for sourdough do add yeast as well. Is yours continuing to increase in size when you feed it? If so I wouldn't worry.
@jyokota@jpittenger Such a wonderful and informative conversation going on here with so much to learn! I will still have to wait as I don't have any seeds! Only go shopping once a week so it will have to wait for Wednesday! Your bread looks wonderful and so tasty Jane, pity I still have to wait :-)
@ludwigsdiana@jgpittenger@busylady -- I made the best sourdough discard crackers tonight! I hated to throw out that discard of the extra sourdough starter so I used a recipe and modified it to make the spices more suitable to rye. You take 200g of the starter, add 2T melted butter (I used olive oil), 1/4 t fine sea salt, 2 t dried herbs (the recipe called for Herbs de Provence but since I had rye starter I used some homemade Zatar I had leftover from another sourdough cracker I had made earlier). You mix, spread very thin on parchment on baking sheet, and sprinkle the top with some kosher salt (I used caraway seeds because I had so much and it seemed to go with rye). Bake for 10 min 325F/162C. Take it out and use a pizza cutter to score the crackers into squares, Bake another 40 - 50 minutes. Cool and eat! Recipe adapted from Little Spoon Farm.
Jane, I don't have that long loaf pan you do so I adjusted the recipe to put it in my dutch oven and the result was crisp crust and moist interior: https://365project.org/jyokota/365/2020-06-10
Start by “feeding” your sour dough starter...add 1 c flour (I use rye but wheat or whole wheat would be fine) and 1/2 c warm water to your started. Let it bubble with glad wrap or the like over it overnight in warm place. Then in morning feed again...1 c flour and 1/2 c warm water and bubble in warm place again for several hours and then...
Ingredients:
1 c “fed” sourdough starter
1 1/2 c lukewarm water
2 tsp yeast
1 TBL sugar
2 1/2 tsp salt
2c rye flour
1 c whole wheat flour
Up to 2c white flour
2 Tbl caraway seeds
3/4 c minced onions
Directions:
1) combine all ingredients to form a soft dough. I use bread hook on kitchen aid and beat them in gradually until they just begin to attach to the hook...still pretty moist...and then let mixer “knead” it for maybe 5 min and then knead by hand adding just enough flour to keep it from sticking to board. It seems to me it turns out lighter with less flour rather than more
2) allow to rise in covered oiled bowl until double..about 90 min
3) gently divide in half
4) shape into two oval loaves or two 10-11 logs. Roll each in mixture of poppy seeds, sesame seeds, and coarse salt. Place on lightly greased bak8ng sheet. Cover and let rise in warm place until very puffy...about an hour. Toward end of rising time, preheat oven to 425F
5) spray loaves with lukewarm water (I never do that)
6) make 2 or 3 ( for logs) fairly deep diagonal slashes in each
7)bake bread for 25- 30 minutes until a deep golden brown. Remove from oven and cool on wire rack...or eat immediately if you are Jim and me! Enjoy
Have you tried a small pan of water on the bottom rake of your oven?
So yummy -- I'm going to try this again for sure!
btw -- did you read @haskar 's comment above? Made me smile to imagine little Hanna with her grandmother, being careful not to let the dough get cold or to talk to it.
@jyokota It is suppose to slow the hardening of the crust and then allows to last gasp of the yeast to expand the interior. In other words, it makes the inside fluffier.
https://365project.org/jyokota/365/2020-06-18