Recipes from Home
because an index card box is so last century…bread
This is copied from Eat The Roses How To Make Your Own Sourdough Starter and Why You Should, because I have trouble finding it again when I want it.
Pictured: Stockholm Sourdough 2.0
- 500 g bread flour
- 10 g salt
- 7 g instant yeast
- 440 g warm water
- olive oil
- kosher or sea salt
- rosemary, chopped
Combine flour, salt, yeast and water and mix well. Cover and let rise 12-16 hours in the refrigerator.
This makes 3 small baguettes, or one large batard.
- 150 g 100% hydration starter
- 425 g bread flour
- 300 g ice water
- 10 g salt
Day 1, PM:
Feed starter (75 g flour, 75 g water). Cover and let stand at room temperature for 12 hours.
Separately, mix the bread flour and the ice water until it forms a shaggy mass. Cover and refrigerate for 12 hours.
Day 2, AM:
Combine starter, autolysed dough and salt, and mix. Bulk rise at room temperature for 3 hours. Stretch and fold every 1/2 hour. Cover and refrigerate for 24 hours.
Day 3, AM:
Remove the dough from the refrigerator, and let rise at room temperature for a couple of hours. You want the dough to have doubled in size, but not to be so bubbly that it’s hard to shape.
Divide (or not), and pre-shape. Let rest, covered for 40 minutes. Preheat oven to 460°.
Shape and proof for 30-50 minutes. Steam the oven, and score and load the bread(s). Baguettes will take about 25 minutes; a batard will take about 45 minutes.
This bread is made using Jeff Hertzberg and Zoë François’ method from The New Artisan Bread in Five Minutes a Day. See the Master Recipe post on their website for more details on mixing, rising, shaping and baking using this method.
| Master | Pain d’Epí | Peasant | Tapanade | Deli Rye | |
|---|---|---|---|---|---|
| Water | 680 | 680 | 680 | 680 | 680 |
| Yeast | 10 | 10 | 10 | 10 | 10 |
| Salt | 25 | 25 | 25 | 25 | 25 |
| All-purpose flour | 910 | ||||
| Bread flour | 920 | 990 | |||
| Rye flour | 60 | 120 | |||
| Whole wheat flour | 65 | ||||
| All-purpose flour | 780 | 780 | |||
| Tapanade | 230 | ||||
| Caraway seeds | 10 |
- 2/3 cup coarse cornmeal
- 1/3 cup all purpose flour
- 3/4 cup buttermilk or equivalent
- 1 egg
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp sugar
- 1/4 tsp salt
- 2 tbsp butter
Preheat oven to 425°. Place a 5-7″ cast iron skillet in the oven to heat. A 5″ skillet will make a taller, more cake-like cornbread; the 7″ skillet a shallower, crispy cornbread.
What to do with leftover Danish rye bread? Make Ymerdrys, which are the spitting image of Grape-Nuts, except that you know where these came from. Sprinkle Ymerdrys on yogurt and berries for breakfast.
Overall Formula
| Metric | Baker’s % | |
|---|---|---|
| Bread flour | 800 grams | 80% |
| Whole wheat flour | 200 grams | 20% |
| Steel cut oats | 200 grams | 20% |
| Maple syrup | 50 grams | 5% |
| Salt | 20 grams | 2% |
| Water | 850 grams | 85% |
| Instant yeast | 1 pinch |
Starter
| Metric | Baker’s % | |
|---|---|---|
| Bread flour | 100 grams | 10% |
With thanks to Jeffrey Hamelman’s Bread, here is my version of sourdough rye with an old bread soaker. I am including the old bread as part of the flour for calculating baker’s percentages.
Read more on Front Range Sourdough Rye with an Old Bread Soaker…