Where are the virtual fireworks when I need them? After months of neglect, my sourdough starter was brought back to the kitchen! I actually tried baking bread once a few weeks ago, but when I attempted to revive the sourdough “chips” I had prepared, the resulting starter refused to cooperate: it was sluggish, slow, not at all vibrant. This time I went back to my frozen little balls of starter and they jumped right back into action. For my first bread made in the Supernova, I chose a recipe from TxFarmer, who runs two blogs, one in Chinese and another at The Fresh Loaf Forum. She is very creative and always pushes the boundaries of sourdough baking. Without further ado, this is the first bread born in the confines of our new oven…
LIGHT RYE SOURDOUGH WITH CUMIN AND ORANGE
(slightly adapted from TxFarmer’s recipe)
*Makes 1 X 700g loaf
68 g dark rye flour
54 g water
4 g rye starter at 100% hydration
Mix and rise at room temp for 12 to 16 hours.
386 g bread flour
9 g salt
grated orange peel from 1 large orange
fresh orange juice from 1 orange plus water to 245 g
1/2 Tbsp cumin powder
122 g levain mixture
Mix everything except for salt, autolyse for 40 min. Add salt and knead in a KitchenAid type mixer at medium speed for 4 minutes.
Bulk rise at room temp (~78F) for about 2.5hrs, with stretch and fold at 30, 60, and 90 minutes.
Pre-shape into a ball, let the dough rest for 10 minutes, then shape and place in a floured banneton for the final rise.
Proof until the dough springs back slowly when pressed. It took me 2 hours and 20 minutes.
Bake at 450F for 40 to 45 minutes, the first 25 minutes with steam. Let it cool completely on a rack before slicing.
to print the recipe, click here
Comments: This is a bread that screams for a bowl of chili, and that is exactly what I made on a Sunday afternoon. I used our favorite recipe that simmers on the stove top for hours, but we did not touch it until next day. That chili is good on the day it is made, but it turns into spectacular the day after. Plus, what can be better than arriving home from work on a chilly Monday, and have dinner basically ready and waiting for you?
TxFarmer description of this baby was spot on, by the way. The orange gives it a slight hint of sweetness, but the sourdough character of this bread is there. The cumin is the touch of genius that makes this loaf superb with a bowl of chili or any type of spicy stew. I could not have chosen a better loaf to inaugurate our Supernova!
I am submitting this post to Susan’s Yeastspotting…
ONE YEAR AGO: Homemade Calziones
TWO YEARS AGO: Plum-Glazed Duck Breasts
THREE YEARS AGO: Holiday Double-Decker
FOUR YEARS AGO: New York Deli Rye