• Sourdough September - 5

    From Dave Drum@1:2320/105 to All on Mon Sep 9 16:57:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: James Beard's Sourdough Rye
    Categories: Breads
    Yield: 2 Loaves

    2 pk Active dry yeast
    3 1/4 c Warm water (100-115oF)
    6 c All-purpose flour (approx)
    2 c Rye flour
    2 ts Salt
    1 tb Caraway seeds
    1 1/2 ts Poppy seeds
    2 tb Melted butter
    3 tb Granulated sugar
    Cornmeal
    1 lg Egg; lightly beaten
    +=IN=+
    1 tb Water

    Four days ahead of breadmaking, prepare the "starter".

    Combine 1 package of the yeast, 2 cups warm water, and
    2 cups all-purpose flour in a plastic bowl or
    container. Cover tightly and let stand for 2 days at
    room temperature. Then refrigerate for at least
    another day (see note below).

    The day before preparing the dough, combine 1 cup of
    starter, the rye flour, and 1 cup warm water in a
    bowl. Cover with plastic wrap and let stand overnight
    at room temperature. The next day stir down the dough
    and add the second package of yeast, dissolved in 1/4
    cup warm water, salt, caraway seeds, poppy seeds,
    butter, and sugar.

    Then add up to 4 cups all-purpose flour, 1 cup at a
    time, to make a stiff but workable dough. Knead for
    10 to 12 minutes, then shape into a ball. Place in a
    buttered bowl, turning to coat the dough with the
    butter. Cover and let rise in a warm, draft-free place
    until doubled in bulk, about two hours.

    Punch down and divide the dough in half. Shape into
    two round loaves and place on buttered baking sheets
    generously sprinkled with cornmeal.

    Cover and let rise again until doubled in bulk, about
    1 hour. Brush with the egg wash, and bake in a 375oF/
    190oC oven for 30 minutes, or until lightly browned
    and the loaves sound hollow when rapped with the knuckles.
    Cool, covered with towels to prevent the crust from
    hardening.

    NOTE: This will provide more starter than you need for
    this recipe. To keep it going, replenish with equal
    parts of warm water and flour, let stand again at room
    temperature, then refrigerate.

    Continue the process each time you use some of it.

    SOURCE: Beard on Bread by James A. Beard

    Contributed by Wesley Pitts 11/13/93

    From: http://www.recipesource.com

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