Sourdough Bread

Rye & Wheat Starter
From "Bakewise" by Shirley O. Corriher

I bought "Bakewise" for myself as a Christmas present and I am totally smitten. She looks at baking (or cooking for that matter in “Cookwise”) thru the eyes of a scientist. That might not sound very interesting, but it is. She helps you understand how the ingredients and the process create different effects.

I found 2 challenges to this recipe: first keeping the starter at the right temperature during the creation process and ,second, throwing out the extra starter along the way.

On keeping the starter at the right temperature: The starter needs to be kept at a temperature between 80-86degrees F. She suggests buying an inexpensive plant propagating mat(maybe a heating pad would also work), which I did, but the cool temperatures in the house did not allow the mat to keep the starter within this range. The starter never bubbled, but it did ”sour” and when I used in the bread recipe on day 4 of the process the loaves were beautiful, had a sour flavor, but were too chewy- not like rubber, but enough so that it wouldn’t make a good sandwich. Fabulous toast though. In my second attempt, I thought maybe I would put a towel over the starter and heating pad. That worked great at night, but during the day with the sun shining in it became too hot- I tested it at one point and it was near 100 degrees. I baked the bread and though it was beautiful, the excessive heat had destroyed all flavor- it was literally flavorless. On attempt 3 I used the towel and kept it out of the sunshine – every time I tested the temperature it was around 82 degrees-Magic!- the bread was beautiful, had a gorgeous crust and beautiful crewy crumb and the taste is to die for- not super soury like San Francisco sour dough, but more like a European “country” bread

On throwing out the “extra starter” along the way: I am not sure why, but Ms Corriher’s recipe makes approx 2 ½ cups of starter at each step and you use only 1 ¼ of it in the next step. She says to either throw the excess out or freeze it. I hated the idea of throwing it out, but I also hated the idea of having all sorts of dough at different stages in my freezer, so this is what I did. I did the first step and second step just like she said( meaning I threw out 1 ¼ cup of starter from the first step and mixed the remaining 1 ¼ into the 2nd step starter) . When I got to the 3rd step, instead of throwing it out I split it into two bowls and created two separate sourdoughs. In the 4th stage I just doubled the recipe in each bowl. At the 5th stage I put the excess of both bowls in the freezer (and marked them 5th stage) and used the remaining 1 ¼ cups for the 6th and final stage-( each bowl of starter in the end produced 2 loaves of bread- so I had a few extra to give away- no complaints from the recipients)

Other notes: 1) If you don’t have one, buy yourself a thermometer- its really valuable during this process and in bread making in general- to determine dough temp. I bought one this winter and I’m really happy to have it. 2) She says to use a plastic container- I don’t, I just use a ceramic bowl with saran wrap and a plate over that- the starter stays moist enough for me. 3) I don’t use spring water, but I do use my reverse osmosis filtered water. 4) Do what she says with the rocks to create steam- Frank & I stole some rocks from under the overpass to Park Point, took them home and sterilized them( pigeons do like that spot). It has really made a difference in the crust as well as the bread’s ability to help rise further during the baking process. 5) I put the loaves on a pan to rise and then place the pan on a heated baking stone which is above the steaming rocks. I do have a paddle, but I don’t use it for this recipe.


From Shirley Corriher in “Bakewise”:

This is my adaptation of a recipe by Calvel. Again, I used an electric plant propagator that I purchased from a nursery. Mine has no settings, so I put a cup of water on it and plugged it in to find
out what temperature it maintained. It is supposed to be 10 to 20°F/6 to 11°C higher than ambient
temperature. You can go up as high as 86°F/30°C, but you absolutely need to stay in the 80 to
86 range.

I like to use a plastic container with a snap-on lid like the plastic storage containers that you can
my in packages of three to five in the grocery store. The snap-on lid works well because it is tight
enough to prevent the starter from drying out and yet, if the starter gets vigorous, it will simply pop
off rather than explode.

Calvel calls for a small amount of malt extract. Fortunately, both King Arthur Unbleached All
Purpose and Gold Medal Harvest King Unbleached flour already have a small amount of malted
Barley flour added. I find this really convenient. I can forget about malt extract.

These hours to tend the starter are tough-like feeding a new baby. But this is an outstanding
starter and will give you great flavored breads.

MIX AT 9 A.M.

2 1/3 cups (10.5 oz/298 g) spooned and leveled King Arthur Unbleached All-Purpose or
Gold Medal Harvest King flour
1 2/3 cups (393 ml, 13.4 oz/379 g) spring water
1/2 teaspoon (3 g) salt
2 1/3 cups (10.5 oz/298 g) spooned and leveled whole-grain dark rye flour
2 teaspoons (3 g) malt extract (only if you are not using either Gold Medal Harvest
King or King Arthur Unbleached flour)

In large (8-cup, 1.9-L) plastic container with a snap-on lid, stir together both flours, the spring
water, salt, and malt extract, if using. Snap on the lid. Place in a warm spot-80°F/27°C. Stir the
starter frequently, at least four times during the next 22 hours.

(AT 7 A.M: THE NEXT DAY (AFTER 22 HOURS)
About 1 1/4 cups (10.6 oz/300 g) starter from above
¾ cup plus 1 tablespoon spring water
2 1/3 cups (10.5 oz/298 g) spooned and leveled King Arthur Unbleached All-Purpose or
Gold Medal Harvest King flour
1/8teaspoon (pinch) salt

Stir your starter and remove the amount you need for this step. Discard or freeze the rest. Stir
together the starter, flour, water, and salt, and replace the lid. Place back in the warm spot 80°
F/27°C. Stir the starter frequently, at least three times during the next 7 hours.
AT 2 P;M. (AFTER 7 HOURS)

About 1 1/4 cups (10.6 oz/300 g) starter from above
¾ cup plus 1 tablespoon spring water
2 1/3 cups (10.5 oz/298 g) spooned and leveled King Arthur Unbleached All-Purpose or
Gold Medal Harvest King flour
1/8teaspoon (pinch) salt

Stir your starter and remove the amount you need for this step. Discard or freeze the rest. Stir
together the starter, flour, water, and salt, and replace the lid. Place back in the warm spot80°
F/27°C. Stir the starter frequently, at least three times during the next 7 hours.


AT 9 P.M. (AFTER ANOTHER 7 HOURS)

About 1 1/4 cups (10.6 oz/300 g) starter from above
¾ cup plus 1 tablespoon spring water
2 1/3 cups (10.5 oz/298 g) spooned and leveled King Arthur Unbleached All-Purpose or
Gold Medal Harvest King flour
1/8 teaspoon (pinch) salt

Stir your starter and remove the amount you need for this step. Discard or freeze the rest. Stir
together the starter, flour, water, and salt, and replace the lid. Place back in the warm spot80oP/
27°C. Stir the starter frequently, at least three times during the next 6 hours.

AT 3 A.M. THE THIRD DAY (AFTER ANOTHER 6 HOURS)

About 1 1/4 cups (10.6 oz/300 g) starter from above
¾ cup plus 1 tablespoon spring water
2 1/3 cups (10.5 oz/298 g) spooned and leveled King Arthur Unbleached All-Purpose or
Gold Medal Harvest King flour
1/8 teaspoon (pinch) salt

Stir together the starter, flour, water, and salt, and replace the lid. Place back in the warm spot80F/27°C. Stir the starter frequently, at least once during the next 6 hours.

AT 9 A.M. (AFTER ANOTHER 6 HOURS)

About 1 1/4 cups (10.6 oz/300 g) starter from above
¾ cup plus 1 tablespoon spring water
2 1/3 cups (10.5 oz/298 g) spooned and leveled King Arthur Unbleached All-Purpose or
Gold Medal Harvest King flour
1/8teaspoon (pinch) salt

Stir together the starter, flour, water, and salt, and replace the lid. Place back in the warm spot 80oF/27°C. Stir the starter frequently, at least once during the next 6 hours.

AT 3 P.M. (AFTER 6 HOURS)

The starter is ready to use.

BUILDING A STARTER

To use a sourdough starter, you need to build it up to good activity. This is done by taking a small portion of the starter and combining it with flour and water and allowing it to stand at 700P/21°C for 12 to 16 hours. You can see exactly how this is done in the following recipe.

Sourdough Rustic Boules -Make 2 large loaves

STARTER BUILD

1/4 cup (59 ml) Rye and Wheat Starter
2 cups (9 oz/255 g) spooned and leveled Gold Medal Harvest King or King Arthur
1 1/2 cups (355 ml) spring water ( 68 degrees)

Make this 12 to 16 hours before making the final dough. Stir the starter well, spoon it into a bowl, and stir in the water and the flour. Cover and allow to stand at about 70oF/21°C.

FINAL DOUGH

3/4cup (177 ml, 6.1 oz/173 g) water
3 1/2 cups (15.8 oz/447 g) spooned and leveled Gold Medal Harvest King or King Arthur 2 tablespoons (21 g) semolina flour
1 teaspoon (4 g) instant yeast, such as RapidRise or Quick-Rise
1tablespoon (19 g) fine sea salt
1 tablespoon (15 ml) canola oil, divided

1. In a mixer with the dough hook, beat together the water, both flours, and 2 cups (473 ml) of the built starter on low speed for about 1 minute. Cover with plastic wrap and allow to stand for about 40 minutes.
2. Sprinkle the yeast over the dough and mix for about 30 seconds. Sprinkle the salt over the dough and mix on the second speed about 1Y2 minutes until the dough has come together. The dough should not be firm, but not totally soft-a medium consistency. Add water or flour and mix as needed. Cover the dough with plastic wrap lightly sprayed with nonstick cooking spray and allow to ferment, ideally at about 76°F/24°C.
3. After 25 minutes, with an oiled paper towel, lightly oil an area on a clean countertop. Dump out the dough onto the counter. Lift one-third of the dough on the right and pull across to the other side. Lift one-third of the dough on the left and pull across to the other side. Lift bottom one-third of the dough up and across the dough. Lift top one-third of the dough and pull it down across the dough. Lightly oil a bowl and place the dough in the bowl with the side that was on the counter turned up. After 25 minutes, dump the dough on the lightly oiled counter with the top of the dough on the counter. Fold the dough again as before. Place the dough back in the bowl, counter side up. Cover with plastic wrap lightly sprayed with nonstick cooking spray and allow to stand 20 minutes more.
4. Place the dough on the counter and gently divide into two equal pieces. With both hands in a cupping motion, tuck the sides slightly under each piece, creating a smooth top. By tucking the dough into a tight smooth round you create a covering to better hold gases. Cover each oval with plastic wrap sprayed with nonstick cooking spray and leave on the counter for about 20 minutes. The relaxed dough is now much easier to shape.
5. Arrange a shelf in the lower third of the oven, place a baking stone on it, and preheat the oven to 460°F/238°C.
6. Put about 11/4 cups (296 ml) of water in a saucepan and heat to a very low boil for a steam bath.
7. Using your left hand as a backstop, with your right hand, press gently against the dough round and "massage" with a stroke away from you, massaging the side of the round. Rotate the round and again gently "knead" the side of the dough. Repeat with the other round. Place the rounds on a piece of Release foil, nonstick side up, or a ·piece of parchment sprayed with nonstick cooking spray. Cover with plastic wrap sprayed with nonstick cooking spray. Allow to rise about 25 minutes at about 76°F/24°c.
8. Place a few clean small rocks (about 1 to 2 inches/2.5 to 5 cm each) in a pan with 2-inch (5-cm) sides and place the pan on the floor of the oven. You are going to pour about 1 cup (237 m!) of boiling water over the rocks before you put the bread in the oven. You want a good steam-filled oven for the bread to go in. This steam will condense on the dough to keep it moist and allow a good oven rise. When the bread has risen, turn the heat up under the water and bring to a boil. Very carefully, with oven mitts on, making sure your arms and face are out of the way of the steam that will burst up, pour the boiling water into the pan of hot rocks. Close the oven door to allow it to fill with steam.
9. Slash the rounds at an angle, using several quick slashes only about 1;s inch (3 cm) deep. Place the loaves side by side on the foil. I do not have a baker's peel, so I slide a thin, flat baking sheet with no raised edges on three sides under the foil and then slide the foil with the dough on top onto the hot stone. Bake for 34 to 38 minutes, until well browned. Remove the loaves to a rack to cool.

Pumpkin Seed Bread

From the "Village Baker" by John Ortiz
the Breads of Germany section

In the cookbook I have written on 10/14/07: "2nd try, second success. Let it rise the full 1 1/2 hours. It becomes a beautiful, hearty bread- major success. Non left at the end of party”. I guess that should say it all. This is Paula Peterson's favorite bread that I make and it may also be one of my favorites- it is certainly one of the most beautiful in that "old world" sort of way. The seed mixture is exquisite. As always, make sure the sour is given a nice warm place to rest overnight. If you forget to grind the seed mixture before you add it to the dough, don't worry. I have added all the seeds whole by mistake a couple of times and it works just fine.




MAKES 2 oval loaves

SEED MIXTURE

1/2 cup sesame seeds
2 teaspoons soy sauce
1 cup of pumpkin seeds


THE RYE SOUR

I package (2 1/2 teaspoons; 11.4 ounce) active dry yeast
2 1/2 cups warm water
1 1/2 cups organic rye flour
1 cup organic, unbleached white (or all-purpose) flour


THEDOUGH

All of the rye sour from the previous step
2 1/2 cups organic unbleached white (or all-purpose) flour
2 1/4 teaspoons sea salt
All of the reserved seed mixture
Glaze: I whole egg whisked together with 1 TB of milk


TO PREPARE THE SEED MIXTURE, mix the withsesame seeds and soy sauce together
in a bowl, place them on a cookie sheet, and toast them for between 15 and 20
minutes in a 350 degree F oven. Toss the seeds 2 or 3 times while they are roasting to
ensure that they crisp evenly.

Roast the pumpkin seeds on a separate cookie sheet for between 10 and 15
minutes until they are just browned. (Some will be a little darker than others.)

Take half of the sesame seed mixture and one-third of the pumpkin seeds
and grind them together in a mortar with a pestle (or in a food processor, pulsing
4 or 5 times) until they have been reduced to a medium fin powder. Combine
the remaining half of the sesame seed and soy mixture and the remaining two thirds
of the whole pumpkin seeds with the seed powder and set the mixture aside.


TO MAKE THE RYE SOUR (SPONGE). Proof the yeast in half a cup of the warm
water. When the mixture is creamy, mix in the rest of the warm water and
slowly add all of the rye flour and the white flour by handfuls, stirring the mixture
with a wooden spoon. Set the batter aside in a large bowl, covered with a
dish towel in a warm place, for between 10 and 12 hours or overnight.


TO MAKE THE DOUGH, transfer the rye sour to a medium bowl, start adding
the remaining 2 1/2 cups white flour, a handful at a time, and stir vigorously with
a wooden spoon. After each addition of flour, mix the dough with the spoon for
a minute or so before adding the next. After all but 1 cup of the flour has been
added (this will take about 10 minutes), sprinkle the salt over the dough and
knead it on your worktable for another 2 or 3 minutes while you add the rest of
the flour. The dough should be moist and sticky .

Flatten the dough out on the worktable. Set aside. 1/4 cup of the seed mixture
and·sprinkle the rest over the dough. Incorporate the seed mixture by kneading
and folding it into the dough.

Set the dough aside, covered, to rise for 1 hour. If it is a cold day or the
dough itself is cold (70°F or below when measured with a dough thermometer),
let it rise in a very warm place.

When it has doubled in volume, flatten the dough and shape into an oval loaf by folding it
over onto itself several times and sealing the join each time with the heel of your hand.
The loaf is best proofed in a banneton and then baked on a stone in the oven.

But it can also be placed on a parchment-lined baking sheet. However you
choose to let it rise the second time, give the loaf between 1 and 1 1/2 hours in a
warm place. It will be sufficiently risen when the indentation made by the touch
of a finger fails to bounce back.

Slash the loaf diagonally 3 or4 times with a razor. Glaze the top and then
sprinkle the glaze with the reserved 1/4 cup of seed mixture. Bake the loaf in a preheated 35O°F oven for 30-35 minutes or until golden brown(It usually takes a bit longer than 35 minutes for me).

PAIN AUX POMMES

From the “ Breads of France” section of "The Village Baker" by Joe Ortiz

This cookbook is by far the best bread cookbook I have ever seen. Frank gave it to me for Christmas many years ago and it is consistently the book I reference when looking for a new bread recipe. Every recipe I have ever used from it is wonderful- typically earthy, beautiful and tasty. Throughout the book he also gives a commentary on the bakers he met while researching the book and the techniques they use as well as notes for advanced bakers. This is the book that taught me the pleasure of starting the bread the night before with a poulish. Before the recipe are some of his thoughts on the recipe.

From Joe Ortiz:
"Whenever I think of retiring to the country, I fantasize about buying an apple orchard in Corralitos, California, where I imagine myself building a brick oven fueled by branches of apple wood. I can almost smell the aroma of an apple bread made from apple starter and my own homegrown organic apples. Well, the dream may never happen. But if someone else wants to make an aromatic, sourdough apple bread, here is the recipe. Although it is an involved, time consuming process, this is one of the most unusual recipes have come across in that it shows one how to make an authentic sourdough starter from fruit that has been allowed to ferment.

If the prospect of making a loaf of bread that is going to take the better part of two weeks is a bit daunting, you might like to experiment with a shortcut. Instead of making an apple starter from scratch, mix the dough using the ingredients listed on page 125 and substitute 2 1/2 cups pain ordinaire dough for the levain de pomme; .the rest of the recipe may be followed without any changes.

The pain ordinaire starter will give a lighter, more yeatys flavor; the levain de pomme a more shiny sourdough texture and a pleasing apple -cider flavor. "

From Kathleen: Though this recipe is long, its really easy. The trick is to come up with a way to keep the starter warm- I just read an idea in another book that says use a heating pad or seed starter pad under the bowl."

MAKES FOUR /4-0UNCE BATARDS or BOULES

LEVAIN DE POMME

I medium-sized apple cut into pieces
3 tablespoons sugar
2 tablespoons water

THE FIRST REFRESHMENT

I teaspoon rnalt extract or2 teaspoons honey
1/3to1/2 cup warm water
½ cup of apple starter from previous step
2 cups organic, unbleached white (or all-purpose) flour

THE SECOND REFRESHMENT

I teaspoon honey malt extract or I teaspoon honey
Approximately 1/3cup water
All of the levain from the previous step
I cup organic, unbleached white (or all-purpose) flour

THE DOUGH

1 pound tart Granny Smith or Gravenstein apples (4 cups cubed)
3 to 4 tablespoons butter for sautéing the apples
1 package (21/2 teaspoons; 1/4 ounce) active dry yeast
1 1/2 cups warm water
1 teaspoon malt extract or I teaspoon honey
3 cups organic, unbleached white (or all-purpose) flour
1 cup organic rye flour
1 tablespoon salt
All of the levain de pomme (a little over 2 cups) from the previous step
GIaze: 1.egg white beaten with 1/2 cup cold water

TO MAKE THE STARTER, combine the ingredients and let them rest, covered in a warm place, for between 8 and 10 days. When the mixture has become highly alcoholic and carbonic gas starts to develop, it is ready to use.

If any mold, fungus, or other, fuzz has developed on the apple mixture, Carefully 'remove it. This should leave at least three-quarters of the mixture (1/2 cup).

FOR THE FIRST REFRESHMENT. dissolve the malt extract or honey in the warm water. Mash the pieces of apple to a paste and add the malt extract mixture. Add the flour by the handful while mixing with a wooden spoon. When the dough comes together, empty it onto the worktable, and knead in the rest, of the flour. Continue kneading into a firm dough for between 8 and 10 minutes.

Place the levain de pomme in a container, covered with a damp dish towel, in a very warm spot to rise for between 8 and 10 hours. If the levain looks splotchy and spooky, throw it out and. start over. If it looks round and well risen it is ready to be refreshed.

FOR THE. SECOND REFRESHMENT. dissolve the malt in the warm water. Break up the levain in a bowl and pour the malt extract and water mixture over it. Start adding the flour by the handful while mixing with a plastic dough scraper. Mix into a firm dough. If necessary up to l or 2 .tablespoons more flour may be added to make the dough firm, but not too dry.

Let this refreshed levain de pomme ferment for between 3 and 5 hours, in a container covered with a damp cloth as before. It should double in size.

TO MAKE THE DOUGH. Begin by preparing the apples/ Peel, core and cut them into 1/2-inch pieces. Sauté them in the butter just for a few minutes until they have softened. Set them aside.
Proof the yeast in a little of the warm water and, when it creamy (this will take about 10 minutes), add it, together with the malt extract, to the rest of the water in a large bowl. chop up the levain with a dough cutter or knife and add it to the liquid. Combine the salt with the flours, and then start adding the dry mixture to the liquid by handfuls while mixing with a spoon. After you have added several handfuls
of flour, you will need to stir the spongy mixture quite vigorously in order to dissolve the levain and make sure it becomes well incorporated in this early stage. Continue adding the flour until you have only several handfuls left and the dough has come together somewhat .•This will take about l0 minutes. Empty the dough onto a worktable, clean off your hands and the bowl with a plastic dough scraper, and, just before the final cup of flour is added to the dough, add the sautéed apples and incorporate them. Then knead the dough to a firm consistency with the rest of the flour.

Set the dough aside, covered and in a warm place, to r se for 1-4 hours until it has doubled in bulk.

Cut the dough into 4 pieces .and shape each piece into batard or boule. Do not be concerned if the apples break through the skin of the dough when you are shaping it. Just try to poke them back in. Place the 1oaves on a parchment lined
baking sheet or, if you plan to use a baking stone, on a flour-dusted board. Set them aside, covered and in a warm place, to rise for between 45 minutes and hour.

Glaze the loaves and, with a razor blade, slash the boule in a tick-tack-toe pattern and give the batard 3 diagonal cuts.

Bake the loaves in a preheated 425°F to 450°F oven, either directly on the baking stones or on a baking tray, for between 35 and 40 inures. For the last 15 minutes of baking, turn the oven down to between 375°F and 400°F.

Oatmeal Sandwich Bread

A couple of weeks ago Meaghan Inspired me to look thru "Baking Illustrated" for a bread recipe. She was making Olive & Rosemary Bread from the cook book and it sounded wonderful. After looking at my options I happened upon this recipe, which I really like. Its super simple to make ( if you have a Kitchen Aid standing mixer with a dough paddle) and today I learned its pretty easy to improvise with. The texture is very consistent (making the bread easy to cut into sandwich slices) and has great flavor( at least the oatmeal variation). I really like the technique- it speeds up the process quite a bit. You can go from the thought of baking bread to a finished loaf in about 3 hours. If you don't own a standing mixer I would bet you could get an equally great texture by usisng a handmixer ( you'd have to add only 3/4 of the flour at the beginning and then add the remaining flour after you were done mixing- probably as a final knead on the board). Today I made Grama Busche's bread resipre with the technique and it turned out great- my alterations to make her bread are below- just don't tell her it wasn't hand kneaded.

Oatmeal Variation on American Sandwich Bread

from “Baking Illustrated” by the editors of Cook’s Illustrated

MAKES ONE 9·INCH LOAF
This recipe uses a standing electric mixer; You can hand-knead the dough, but we found it's easy to add too much flour during this stage, resulting in a somewhat tougher bread. To promote a crisp crust, we found it best to place a loaf pan filled with boiling water in the oven as the bread bakes.

Bring 3/4 cup water to a boil in a small saucepan. Add 3/4 cup (214 ounces) old-fashioned rolled oats; cook to soften slightly, about 90 seconds.
2 3/4 cups (183/4 ounces) unbleached all-purpose flour, plus more for dusting the work surface
2 teaspoons salt
I cup warm whole milk (about 110 degrees)
2 tablespoons unsalted butter, melted
3 tablespoons honey
I envelope (about 21/4 teaspoons) instant yeast

1. Adjust an oven rack to the lowest position and heat the oven to 200 degrees. Once the oven temperature reaches 200 degrees, maintain the heat for 10 minutes, then turn off the oven.
2. Mix 3 ½ cups of the flour , cooked oatmeal and the salt in the bowl of a standing mixer fitted with the dough hook. Mix the milk, water, butter, honey, and yeast in a 4-cup liquid measuring cup. Turn the machine to low and slowly add the liquid. When the dough comes together, increase the speed to medium and mix until the dough is smooth and satiny, stopping the machine two or three times to scrape dough from the hook, if necessary, about 10 minutes. (After 5 minutes of kneading, if the dough is still sticking to the sides of the bowl, add flour, 1 tablespoon at a time and up to 1/4 cup total, until the dough is no longer sticky.) Turn the dough onto a lightly floured work surface; knead to form a smooth, round ball, about 15 seconds.

3. Place the dough in a very lightly oiled large bowl, rubbing the dough around the bowl to coat
lightly. Cover the bowl with plastic wrap and place in the warmed oven until the dough doubles in
size, 40 to 50 minutes.

4. Gently press the dough into a rectangle 1 inch thick and no longer than 9 inches. With a
long side facing you, roll the dough firmly into a cylinder, pressing with your fingers to make
sure the dough sticks to itself. Turn the dough seam-side up and pinch it closed. Place the dough
seam-side down in a greased 9 by 5-inch loaf pan and press it gently so it touches all four sides of the pan. Cover with plastic wrap; set aside in a warm spot until the dough almost doubles in size, 20 to 30 minutes.

5. Keep one oven rack at the lowest position and place the other at the middle position and heat the
oven to 350 degrees. Place an empty baking pan on the bottom rack. Bring 2 cups of water to a boil in a small saucepan. Pour the boiling water into the empty pan on the bottom rack and set the loaf onto the middle rack. Bake until an instant-read thermometer inserted at an angle from the short end just above the pan rim into the center of the loaf reads 195 degrees, 40 to 50 minutes. Remove the bread from the pan, transfer to a wire rack, and cool to room temperature. Slice and serve.

Grama Busche's Bread

I used scalded milk cooled to 110 degrees

added 2 eggs

added 1/2 cup water( +/-)

increased flour to 3 1/2 cups( +/-)

New York Times Bread

Thought I would add this recipe to the blog, so it can be shared with friends- it is without a doubt the easiest bread there is ( if you remember to start it the night before).

Minimalist Bread from New York Times

No-Knead Bread
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1 1/2 hours plus 14 to 20 hours' rising

3 cups all-purpose or bread flour, more for dusting
1/4 teaspoon instant yeast
1 1/4 teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot(cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf beautifullybrowned. Cool on a rack.
Yield: One 1 1/2-pound loaf.