Classic Sourdoughs
“For variety, substitute whole wheat flour for the rye flour and use two tablespoons of brown sugar instead of the white sugar. MAKES ONE 1½-POUND (680 G) LOAF 1 cup (240 ml) culture from the Culture Proof (this page) 1 cup (240 ml) water 1 teaspoon salt 1 tablespoon sugar 1 tablespoon oil 1 cup (150 g) raisins, soaked 30 minutes in warm water and drained 1½ cups (170 g) rye flour 2 cups (280 g) unbleached all-purpose flour 1 egg, beaten 1 tablespoon milk DOUGH PROOF Pour the culture into a mixi...ng bowl. Add the water, salt, sugar, oil, and raisins and mix well. Add the rye flour and mix well. Add the all-purpose flour a cup (140 g) at a time until the dough is too stiff to mix by hand. Turn out onto a floured board and knead in the remaining flour until the dough is smooth and satiny.
Or mix and knead all of the ingredients for a maximum of 25 minutes in a bread machine or other mixer (see this page).
Proof the dough overnight (8 to 12 hours) at room temperature, about 70°F (21°C), in a large bowl covered with plastic wrap (or leave in the machine pan, removed from the machine, securing the plastic wrap with a rubber band).MoreLess
Or mix and knead all of the ingredients for a maximum of 25 minutes in a bread machine or other mixer (see this page).
Proof the dough overnight (8 to 12 hours) at room temperature, about 70°F (21°C), in a large bowl covered with plastic wrap (or leave in the machine pan, removed from the machine, securing the plastic wrap with a rubber band).MoreLess
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