Index of Thoughts

Tuesday, December 11, 2012

Wild Yeast Sourdough Bread Recipes

I have had enough time doing several different kinds of bread to give you some of the recipes that I have been using.  You should really order a copy of Nancy Silverton's Breads from the La Brea Bakery.  It is very informative and has tons of recipes.  I have modified some of her recipes to simplify them for me and they have turned out great.  I also use Fresh Loaf and Wild Yeast blogs.

Between these two sites and my book, I can choose which recipe will work best for me on any given day.  For example,  I wanted to make english muffins but in Nancy's book the recipe is multigrain and loaded with the different seeds.  I just wanted you simple, standard english muffin.  Then on the wild yeast site the english muffin called for whole wheat flour which I did not have at the time.  The Fresh Loaf site had the best recipe for the ingredients that I had on hand.

Here are the recipes that I made so far:

White Country Bread (2 day) -

1 1/3 cups starter
7 cups bread flour
1 1/2 - 2 cups water
4 1/2 t sea salt
vegetable oil

The technique and detail instructions should be read before starting from Nancy's book or a website.  But I will give you the short version.  Mix starter, flour and water in mixer with dough attachment until smooth and pliable. Then plop out on a floured surface and knead by hand for a bit.  Cover the dough with a cloth and let it rest for 20 minutes.

Sprinkle salt over dough and knead some more until it feels like a baby's bottom.  Then place dough in a lightly oiled bowl and cover with saran wrap.  Put it in a warm spot and let it rise for 3-4 hours or doubled in size.

Then turn dough out and cut into two pieces.  Deflate dough and round into two boules.  Cover dough and let rest for 15 minutes.

Then put the dough into a bread bowl to keep it's shape.  I used some stone bowls that I have.  Let it rise for about 1 hour.  Then place in the frig overnight (8-12 hours).

Take off saran wrap and cover with flour dusted cloth.  Let it rise for about 3 hours or doubled in size.
Before placing in the oven use a knife or razor to cut an X on the top.  This is called docking.

Heat the oven to 500 F and place the bread in the oven.  Spritz the oven with water to create the steam that makes that great crust.  Lower the temp to 450 F.  The bread should cook for about 40 minutes.  The dark crust is desirable because it creates good flavor.  Be sure to let the bread fully cool before cutting into it.  Store the bread at room temp, in a paper bag or in the freezer.  Slightly heat in the oven when you are ready to eat it again.

English Muffins (2 day overnight sponge)- I did not have a scale so I measured 1 cup all purpose flour, 1/2 cup starter and 1 cup milk for the sponge.  Then in the recipe I used honey instead of agave.  I did mine free form on my griddle because I didn't have any forms.  I have seen where you can make the forms with strips of tin foil but I think the muffins were fine being free form.  The dough was very sticky and lost their shape when I was trying to put them on the griddle but you couldn't tell once they cooked.  I also put some cornmeal on the griddle so they wouldn't stick.  They were amazing!!!

I will share these another day.  But the focaccia was easy if you want a bread in the same day.
Rosemary Olive Bread (2 day) -
Focaccia (1 day) -

Check out my other posts:
Maintaining your wild yeast
Starting your wild yeast

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