GILDING THE SOURDOUGH LOAF

Two sourdough posts in a row! But this one brings back the subject to its most classic use: a rustic bread made less rustic with a razor blade and a ton of fun. Here is my baby, all dressed up for party!

CLASSIC SOURDOUGH BREAD
(adapted from Anna Gabur)

for the levain:
120g water
40g starter
40g whole-wheat flour
80g all-purpose white flour

for the final dough:
Half of the levain above (about 140g)
375g water
50g spelt flour
150g whole-wheat flour
300g bread flour
10g salt dissolved in 15g water

Make the levain mixture about 6 hours before you plan to mix the dough. It should be very bubbly and active.

When you are ready to make the final dough, dissolve half the prepared levain in water (375g), then add all flours. Save the remaining levain in the fridge for later.  Mix well with your hands until a shaggy dough forms.  Leave it at room temperature for 30 minutes.

Add the salt dissolved in the remaining water, and incorporate by folding repeatedly the dough over itself. Now let the dough ferment for a total of 4 hours, folding a few times every 40 minutes. You don’t have to be precise, but allow the full four hours fermentation to take place.

Shape as a round ball and place inside a banetton covered with a cloth and lightly floured. Keep it in the fridge overnight, from 8 to 12 hours.

Next morning, heat the oven to 450F.

Invert the dough on a piece of parchment paper and lightly, very lightly coat it with flour, then rub all over the surface with the palm of your hand. Score the guiding lines according to the desired pattern, use a razor blade to slash the dough with firm, short slashes.

Bake at 450F for 45 minutes, preferably covered for the first 30 minutes to retain steam.  Cool completely over a rack before slicing.

ENJOY!

to print the recipe, click here

Comments: I love a rustic sourdough that is left untouched, opens up in the oven according to its own desire, or one that gets a very basic crisscrossed slash at the top to get things started. But I must admit it’s nice to work a little magic on the crust. However, my previous attempts failed to match my expectations. In other words, I had issues to transfer to the razor blade the image I had in my mind for the baked loaf.

A couple of weeks ago I found an online course taught by a gorgeous woman named Anna Gabur on artistic bread slicing. I asked myself, do I really need this? Not sure what happened, but before I could give an honest answer to that question, my paypal account was activated and the online class was playing on my screen. Very odd. Must be a computer virus or something. At any rate, I am very glad this odd phenomenon happened, because I loved the class, learned a lot and was very pleased with the results of my very first attempt. I followed her design very closely, but maybe at some point I’ll feel confident to come up with my own creations (fingers crossed).

Between you and me, I can hardly believe this bread came out of our own oven… I was in total awe when I opened the lid and saw the oven spring, the pattern, the crust starting to get golden. A real baker’s thrill…

I highly recommend that you get Anna’s course if you are passionate about bread baking. You don’t need to make a sourdough, any bread formula will work, as long as it’s not very high in hydration. You need some structure to be able to slash it, so high-hydration formulas won’t work as well. Also, it helps a lot if the bread gets its final fermentation in the fridge, so that its surface is tight and easier to slash. My loaf went straight from fridge to pre-heated oven, it took me less than 10 minutes to finish the slashing, and I bet most people can do it much faster.  You’ll need a regular razor blade that you will hold between two fingers, not using a lame holder. And, according to Anna, one blade should last you for about 5 loaves. It needs to be truly sharp. She makes it seem so easy, it is a pleasure to watch her in real-time making a very elaborate design on the loaf. You can also marvel at all her photos on Instagram.

The bread had excellent taste and crust, the crumb was not super open, but that was expected from a bread with a lower hydration level.

Anna has quite a few articles about bread baking written on her blog, like this one that goes over basics of artistic slashing, and this one that shares her favorite bread formula. If you’d like to sign up for her online tutorial, follow this link.    She lives in Moldova, and often has to adapt her bread baking for the types of flour she can find. I often get a bit upset with “trendy” bread cookbooks that insist you must obtain the flour that was milled 4 days ago under a full moon, otherwise don’t bother making the recipe.   All you truly need is flour, water, a bit of yeast, a touch of salt, and the right amount of passion… Anna’s masterpieces prove this point!

 

ONE YEAR AGO: Lolita Joins the Bewitching Kitchen

TWO YEARS AGO: Cashew Cream Sauce

THREE YEARS AGO: Blood Orange Margaritas

FOUR YEARS AGO: Smoked Salmon Appetizer

FIVE YEARS AGO: Clementine Cake

SIX YEARS AGO: Springtime Spinach Risotto

SEVEN YEARS AGO: The end of green bean cruelty

EIGHT YEARS AGO: Torta di Limone e Mandorle

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSaveSaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SUNFLOWER SEED KAMUT SOURDOUGH

Inspired by classic recipes around, this bread is for those who love a little texture with their soft crumb, and a very mild sourdough taste. The kamut flour makes the crumb slightly more “creamy” than a sourdough made exclusively with white flour. You can substitute it with spelt, whole wheat, or semolina flour, all will work well in the formula.

SUNFLOWER SEED KAMUT SOURDOUGH
(from the Bewitching Kitchen)

100 g sourdough starter at 100% hydration
110 g water, at room temperature
200 g bread flour
50 g kamut flour (or another flour of your choice)
100 g sunflower seeds, toasted
3/4 tsp sea salt
2 tablespoons honey
1/2 teaspoon instant yeast

Combine the flours with the toasted sunflower seeds and the salt in a large bowl. In another bowl, mix the water with the sourdough starter, dissolving it gently. Add the honey and the yeast, mix to combine.

Add the liquid ingredients to the bowl with the flour mixture, and incorporate it all using your hands. It will be pretty shaggy, once it’s more or less incorporated, allow it to rest for 10 minutes.

Knead briefly on a surface coated with oil (avoid adding more flour), allow it to rest for 10 minutes.

Knead briefly again, and let the dough rest for 30 minutes.

Knead briefly one last time and let the dough rest for 1 hour.

Shape it as a ball, place in a banetton with the seam side up to rise for 2 hours.

Invert it on a piece of parchment paper, slash the surface and bake in a 450 F oven for 40 minutes, with initial steam.

Allow it to cool completely before slicing.

ENJOY!

to print the recipe, click here 

Comments: This recipe makes a reasonably small loaf, perfect for the two of us to enjoy and then freeze a few more slices for delayed bread pleasure. The toasted sunflower seeds have almost a popcorn flavor, do not skip the toasting part because it is a game changer in this type of bread.

A perfect match for this sourdough is a slice of Roquefort cheese. Something about the sunflower seeds meeting the salty and sharp nature of the blue cheese makes it all pretty hard to resist.

ONE YEAR AGO: Sweet Potato “Hummus”

TWO YEARS AGO: Cauliflower Crust Pizza

THREE YEARS AGO: Silky Rutabaga Puree

FOUR YEARS AGO: Bon Bon Chicken: Light and Spectacular

FIVE YEARS AGO: Red Wine Sourdough Bread with Cranberries

SIX YEARS AGO: Award-Winning Sourdough Baguettes

SEVEN YEARS AGO: Country Rye (Tartine)

EIGHT YEARS AGO: Penne a la Vechia Bettola

 

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

EMILIE RAFFA’S HIGH HYDRATION SOURDOUGH

As you might imagine, I should stop buying cookbooks because I’d need to live to be 173 years old to go through the ones I already own. However, I am thrilled that I got the latest one from Emilie, pre-ordered the moment I saw it available: Artisan Sourdough Made Simple.


I’ve been following Emilie’s blog for a long time, and even reviewed her first cookbook a while ago (click here for a flashback).  The salad I chose to feature in that post is one of those rare recipes that ended up in our regular rotation. You know how it goes in the kitchen of a food blogger. We are always trying new recipes, it’s a bit compulsive sometimes, but when a truly spectacular thing lands on our table, we go back to it. With this new book, Emilie does exactly what the title states: simplifies the making of artisan sourdough bread. She offers a very detailed explanation on how to make your first sourdough starter (that method that collects microorganisms from the environment), how to keep it healthy and use it to make all sorts of wonderful concoctions, going beyond bread baking.  Formulas are simple, the timing is flexible, as exemplified in the recipe I share with you today. I was so fond of it that I made it four times in 5 weeks! Yes, talk about re-visiting something spectacular. I am not the only one smitten with Emilie’s book. Celia, the one and only blogger who lives in beautiful Australia, composed a wonderful review of Artisan Sourdough Made Simple, and I urge you to stop by and take a look… It might just be the push you need to take the book home with you (at least virtually, as I did with my Kindle version…). So, without further ado, my first sourdough bread from Emilie’s book…

HIGH-HYDRATION SOURDOUGH
(printed with permission from Emilie Raffa)

Tips from Emilie: The first step toward bigger holes is to add more water, or to increase the dough’s hydration. The second step is to expand your sourdough technique: Gently dimple the dough after the bulk rise and then shape it twice. Both techniques will help to open up the crumb and can be applied toward other doughs to achieve the same effect.

Suggested baker’s schedule: Thursday and Friday: Feed your starter until bubbly and active. Saturday Evening: Make the dough and let rise overnight. Sunday Morning: Shape the dough, let rise again, score and bake.

Bread formula
50 g (¼ cup) bubbly, active starter (mine was at 100% hydration)
375 g (1 ½ cups plus 1 tbsp) warm water
500 g (4 cups plus 2 tbsp) bread flour
9 g (1 ½ tsp) fine sea salt

Making the dough
In the evening, whisk the starter and water together in a large bowl with a fork. Add the flour and salt. Mix to combine, then finish by hand to form a rough dough. Cover with a damp towel and let rest for 1 hour.  After the dough has rested, work it into a ball, about 15 to 20 seconds.

Bulk fermentation
Cover the bowl with a damp towel and let rise overnight at room temperature, about 8 to 10 hours at 70 ° F (21 ° C). The dough is ready when it has doubled in size, has a few bubbles on the surface, and jiggles when you move the bowl from side to side.

Shaping the dough
In the morning, coax the dough onto a floured surface. Dimple the dough all over with floured fingertips. Gently shape it into a round and let rest for 5 to 10 minutes. Meanwhile, line an 8-inch (20-cm) bowl or proofing basket with a towel and dust with flour. Using a bench scraper, scoop up the dough and flip it over so that the smooth side is facing down. Shape it again, and then flip it back over. Cup the dough and gently pull it toward you in a circular motion to tighten its shape. Place into your lined bowl, seam side up.

Final fermentation
Cover the dough and refrigerate for 1 hour to set its structure. Note: You can chill this dough for up to 6 hours or more. When ready to bake, let sit at room temperature while the oven heats up.

Baking the bread
Heat your oven to 500 ° F (260 ° C). Cut a piece of 
parchment to fit the size of your baking pot. Place the parchment over the dough and invert the bowl to release. Dust the surface with flour and rub with your hands to coat. Using the tip of a small knife or a razor blade, score the dough with the pattern of your choice. Use the parchment to transfer the dough into the baking pot.  Place the pot on the center rack, and reduce the heat to 450 ° F (230 ° C). Bake the dough for 20 minutes, covered. Remove the lid, and continue to bake for 30 minutes. Lift the loaf out of the pot, and bake directly on the oven rack for the last 10 minutes. Cool on a wire rack for 1 hour before slicing.

ENJOY!

to print the recipe, click here

Comments: One of the advantages of a simple bread recipe is that you can concentrate on aspects other than the making of the dough, or its shaping, since it’s all so straightforward. This recipe was my gateway to practice different slashing patterns. My conclusion was that bread has a mind of its own. Almost every single time the final product was not exactly what I had in mind. But, isn’t that what life is all about? The more we try to control things, the more frustrated we might get. Until… until we learn to dance to the music and enjoy the unexpected, the stuff that does not go exactly as planned. No, I am not that wise yet, but working on it.

Indeed, for some members of our home, the way the bread looks is totally irrelevant…

Let me now show you my quartet of breads, all made with the same basic Emilie’s recipe, except that for the third loaf I increased the hydration even further (385 g water instead of 370g), and included one series of folds before the dough fermented at room temperature overnight.  I did that after the dough had rested for one hour, then waited 45 minutes more to shape it into a ball and leave it alone at room temperature until next day. The more you push the hydration up, the more you’ll need some type of folding or kneading to make sure you have some structure in it.  All things considered, I think Emilie’s formula as written is spot on,  considerably simplifying the process.

Slashing #1

That is the exact slashing that produced my featured bread.  You probably did not see anything wrong with it, but that’s because I picked the best angle of the bread to take the picture. Full disclosure? Here we go:

The slash at the base of the circle was probably a bit too deep, and the thing lift off like a lid! Looked pretty funny, almost like a Trilobite fossil in search of food. And the crust got a tad too dark in that spot.  Lesson to learn: be more gentle with the slashes at the base of the dough.

Slash #2

I was aiming for a yin-yang kind of thing.  Here’s the result after baking…

Nice, open ears, but definitely not what I expected. Not sure if I had to be more delicate with the depth of the central slashing… but I liked the way the bread looked.

Slash #3

I went with a star-type pattern, and diagonal small slashes all around….  This time I had no particular expectations, just decided to accept whatever the Gods of the Yeasty Things rewarded me with…

Slash #4

and the final, resulting loaf….

Probably my favorite… all plump and was singing out loud as it cooled…

All breads made with the high-hydration sourdough tend to have open crumb,
very creamy texture, with a hard crust.
The kind of bread we really love!

So there you have it, four loaves of bread made with a basic sourdough formula, according to Emilie’s Artisan Sourdough Made Simple.  The same formula produces amazing – let me state that again – produces AMAZING focaccia…

It is really a lovely book, Celia did a great job reviewing it, so let me just tempt you with a very simple list of breads included in one of her chapters. I want to bake every single one of them. Period.

Decadent Chocolate Chip (O.M.G)

Dill and White Cheddar

Olive, Thyme, and Parmesan

Seeded Pumpkin Cranberry (O.M.G. #2)

Cinnamon Raisin Swirl

Chocolate Peanut Butter Chip

Pickled Jalapeno, Cheddar and Chive (O.M.G. #3)

Roasted Garlic and Rosemary

Sticky Date, Walnut and Orange (I rest my case)

Emilie, thanks for giving me permission to share one recipe from your lovely book…  I am looking forward to baking more and more goodies from your tasty collection!

Note added after publication… I am thrilled to share with you a bread made by one of my followers, Sue (check her comment below). She used this recipe to make a real masterpiece in bread form! 

Great job, Sue!  Thanks for sharing your bread with me!

ONE YEAR AGO: Short-Ribs with Chickpeas and Chard & London Cookbook Review

TWO YEARS AGO: Asian-Style Short Ribs 

THREE YEARS AGO: Herbed Goat Cheese Souffles

FOUR YEARS AGO: Barley Risotto with Peas

FIVE YEARS AGO: Jammin’ Blueberry Sour Milk Pancakes

SIX YEARS AGO: Scallops with Black Pasta in Orange Cream Sauce

SEVEN YEARS AGO: Stir-fried Chicken with Creamed Corn

EIGHT YEARS AGO: Potato, Cheddar, and Chive Torpedo

 

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSaveSaveSave

SaveSave

ELAINE’S SOURDOUGH BOULE


The recipe for this bread, also known as 500 g overnight sourdough,  is beyond tried and true. My dear friend Elaine has been baking this very recipe for years, probably at least twice every week, if not more often. Her very detailed blog post about it can be found here. You can also marvel at her slashing skills, which inspired me to become more adventurous. Remember?

When you bake bread on a regular basis, it is nice to have a formula that is not overly complicated, one you can do it almost without effort. This is it. Of all sourdough breads I’ve baked, this is the one that I will go back to when I want a great loaf of bread, pure with regular bread flour, just that delicious sourdough tang, and a crumb that has the type of texture I enjoy. Some holes, but not a bread sieve. And add to that great crust too. All bases are covered.

Here is a simplified overview of the recipe. First, you need a bubbly sourdough starter, at 100% hydration, that is 50:50 flour to water ratio.

You’ll use 150 g of your bubbly sourdough and mix it with 285 g water, 500 g bread flour, and 9 g of salt. Incorporate it all with your hands, no need to work very hard.  Leave it for 30 minutes at room temperature, then knead it by folding a few times.  Let the dough proof at room temperature overnight. Mine was ready to walk outside and greet the world…

Pour the dough gently out on a floured surface, shape it.
Let it sit for 30 minutes, while you heat the oven to 450 F.
Slash it with enthusiasm…

Bake for 45 minutes, leaving the bread covered for the first 30 minutes, generating steam whichever way you like.
I use the moistened lid of a Dutch oven.

To view the detailed recipe, visit Elaine’s site.

I loved this recipe so much, that I baked it twice in the same week, so that we had enough bread for a bunch of golfing buddies that visited us.  On my second time around, I went for a wheat-stalk design, but the bread had a mind of its own…
Still, it’s fun to try different patterns.

The goal… a few wheat stalks decorating the bread….

The outcome…  not exactly a wheat stalk, but it’s always nice to see a strong oven spring in action!

I can hardly wait to bake again, and try new slashing patterns on the bread.  For the wheat stalk, I think the key is to either omit the central slash of the stalk, or make it very delicate and shallow. Must practice…

Elaine, thanks for bringing sourdough baking back to my routine,
you are a constant source of inspiration!

ONE YEAR AGO: Zucchini, Lemon and Walnut Cake

TWO YEARS AGO: Paleo Energy Bars

THREE YEARS AGO: Pecan-Crusted Chicken with Honey Mustard Dressing

FOUR YEARS AGO: Mozzarella Stuffed Turkey Burgers

FIVE YEARS AGO:  Cashew Chicken Lettuce Wraps

SIX YEARS AGO: Clay-pot Pork Roast

SEVEN YEARS AGO: Panmarino

EIGHT YEARS AGO: A Classic Roast Chicken

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SESAME AND POPPY SEED SOURDOUGH

It’s been a while since I baked a loaf of sourdough bread, Dan, my poor starter was definitely feeling neglected. This time, I decided to make something heavily loaded with seeds, but not big ones like pumpkin or sunflower. More delicate, seeds that would disperse nicely in the crumb. My starting point was a recipe from Josey Baker’s book Bread, but I added a few twists and modified the method slightly. Very pleased with the way it turned out.

SESAME AND POPPY SEED SOURDOUGH
(adapted from Josey Baker’s Bread)

for seed mixture:
1/2 cup toasted sesame seeds (80 g)
1/4 cup poppy seeds (40 g)
1/2 cup hot water (120 g)

for dough:
240 g sourdough starter at 100% hydration
240 g water
300 g bread flour
75 g spelt flour
12 g salt (2 tsp)
all seed soaker

The day before, feed your starter and make sure it is all bubbly and ready to go. Prepare more than you need, so you can save some for future bread baking.

Prepare the seed soaker by mixing sesame and poppy seeds in a small bowl, adding the hot water on top. Mix and let it sit for one hour.

Prepare the dough by mixing all ingredients in a large bowl.  Mix until it’s a shaggy mass, leave it covered with plastic wrap for 30 minutes.

Knead or fold the dough (ten times or so).  Cover and let it ferment for 30 minutes.

Knead or fold the dough again. Cover and let it sit for 30 minutes. Perform two more cycles of kneading 30 minutes apart.  Knead again and let it sit for 1 hour.

Shape the dough. Place it inside a banneton or other appropriate container, seam side up. Let it ferment for 2 hours. Place it in the fridge overnight, or around 12 hours.

Remove from the fridge one hour before baking, as your oven heats to 450 F.  Invert the dough on parchment paper, slash the top and bake for 45 minutes with initial steam (use your favorite method for that). I bake inside a Dutch oven, covered, and uncover after 30 minutes to brown the crust.

Allow it to completely cool on a rack before slicing.

ENJOY!

to print the recipe, click here

Comments:  I’ve been trying to work on more “artistic” slashing, inspired by greater bakers such as Elaine from foodbod. Evidently, I need to bake more often and practice. The thing is, slashing is so…. final!  Once you do it, that is it, there’s no going back to fix it a little, and the finality of it makes me nervous and a bit paralyzed. Maybe that’s the same problem I have with golf. Once you take that golf club back, it’s over, my friend. Either you get it or it is a disaster of dire consequences. Usually option two happens for me, particularly with the 5-iron. But I digress…  Independent of my slashing skills, the bread tasted exactly how I hoped. Sesame is such a nice flavor, and the seeds gave a pleasant extra chew to the bread.

Most important step in the recipe: make sure the dough is proofed enough. It needs the seal of approval of experienced eyes.

Yes, Mom. It looks perfect. And smells great too… Now, if only you would leave the premises for a few minutes….

I close the post with the mandatory crumb shot. This bread was particularly awesome with Brie cheese.

 

Add to FacebookAdd to DiggAdd to Del.icio.usAdd to StumbleuponAdd to RedditAdd to BlinklistAdd to TwitterAdd to TechnoratiAdd to Yahoo BuzzAdd to Newsvine

ONE YEAR AGO: Pecan-Crusted Chicken from Southern at Heart

TWO YEARS AGO: Lamb Shanks en Papillote with Cauliflower-Celeriac Purée

THREE YEARS AGO: Chestnut Brownies and a Blog Award!

FOUR YEARS AGO: Quinoa with Cider-Glazed Carrots

FIVE YEARS AGO: Celebrate Wednesday: Heirloom Tomatoes Steal the Show

SIX YEARS AGO: Pain de Provence

SEVEN YEARS AGO: Golspie Loaf, from the Scottish Highlands

DANISH RYE BREAD

Back in November we were in New York City and took stepson Dr.A and his beautiful partner to a special dinner at Aquavit. Funny story here. I admit to having a virtual crush on Marcus Samuelsson the chef behind it. So when Phil surprised me with the news of our upcoming dining adventure, I almost passed out. Would Mr. Samuelsson come to our table to say hello? Would I be able to survive that without making a complete fool of myself? Then, the shock. Marcus has left the restaurant many years ago. I must be living in a cave or something. Well, it’s quite clear that I don’t follow the restaurant scene that closely.  The current chef is Emma Bengtsson, a beautiful 33 year-old Swedish chef who is one of only three women to run a restaurant with 2 Michelin stars. Isn’t that super cool? No wonder our meal was memorable! Seriously, the food was spectacular. Absolutely top-notch, one of those evenings to be remembered forever. I include at the end of this post a little slide show. One item I fell in love at first bite was their Danish Rye bread. They brought it in a small basket, three types of bread, the Danish Rye definitely not a heavy contestant for its looks. With no high expectations,  I tried a bite. Then I saw Phil’s expression when he took a bite of his little roll. Our eyes locked, and a symphony started to play in our minds… It was moist, it was dense, but not heavy. It had this incredibly sweet/savory  complex taste, like nothing I ever had before. I  simply had to try and make it at home. Once we flew back, I started obsessively searching for recipes, even wrote the restaurant (no reply, unfortunately), and finally settled on a recipe by Planet Earth’s Baking Goddess Extraordinaire, Karen.

cooling

RUGBRØD – DANISH RYE
(from Karen’s Kitchen Stories)

for the Rye Sour – (prepare 12 to 15 hours prior to the final dough)
300 g whole rye flour
245 g water
55 g sourdough starter at 100% hydration

Combine the ingredients in a medium bowl with a dough whisk or large spoon until you have a fully incorporated dough. Cover with plastic wrap and let sit for 12 to 15 hours.

for the Levain
103 g bread flour
103 g water
14 g sourdough starter

Combine the ingredients in a medium bowl and mix until smooth. Cover with plastic wrap and let ferment for 8 to 10 hours.

for the soaker
75 g rye chops 
150 g water

Mix the ingredients in a small bowl and cover with plastic wrap. Let sit overnight at room temperature.

for the Final Dough
130 g bread flour
200 g whole rye flour
180 g water
2.5 g instant yeast
16 g salt
All of the soaker
All of the rye sour
All of the levain
15 g black strap molasses
4.5 g whole fennel seeds, coarsely ground

In the bowl of a stand mixer, mix all of the ingredients with the dough hook on slow for about 4 minutes, then increase the speed to medium, and mix for an additional 3 to 4 minutes. The dough will be very sticky.

Heat the oven to 475 F.

Spray a 13 inch Pullman pan with spray oil, and sprinkle it with rye flour. Scrape the dough into the pan and smooth the top. Sprinkle the top with whole rye flour. Cover the dough with the lid of the pan, and let rise for 45 to 60 minutes, until the dough reaches about 1 inch below the top of the pan.

Bake the loaf at 475 F with the lid on for 15 minutes. Reduce the oven temperature to 400 F and continue baking for 15 more minutes with the lid on.

Remove the lid and reduce the oven temperature to 325 F. Bake for an additional 45 minutes, until the bread reaches about 205 F internally (check with an instant thermometer).

Remove the bread from the pan and cool on a wire rack. Let the bread sit for 24 to 48 hours to cure before slicing (this is important to avoid a gummy crumb)

ENJOY!

to print the recipe, click here

danishcomp

Comments: Danish Rye is the most beloved bread in Denmark, consumed by everyone particularly at breakfast, but pretty much whenever the mood strikes. I suspect if I lived in Denmark I could survive on it alone. Ok, maybe some butter. A little cheese. Some smoked salmon, but the pièce de resistance would be the bread. I realize that it doesn’t look like much. A brownish, tight crumbed, dense-looking loaf of bread. Looks can be so deceiving! This is the kind of bread that speaks to your soul, each bite a little different, it plays with your taste buds in magical ways. Trust me, you need to bring it to your life if you’ve never tried it.  Plus, it’s pretty straightforward to make. You do not need the special pan with the lid, actually. Many recipes will bake it in a regular loaf type pan, and the bread will end up with a little crack on top. Nothing wrong with that.  Make sure to plan ahead, Danish Rye must sit for at least 24 hours before slicing. Rye is a temperamental flour, with a tendency to develop a gummy texture.

The important question is – did it match the Aquavit concoction? Let’s say it’s pretty close, close enough to make me thrilled about this baking project. I still would love to have their recipe, but so far, no cigar. So my plan is to continue assembling examples in books and blogs, and try a few more. The bread freezes beautifully in thin slices, by the way.  Removing from the freezer, in a few minutes it can go into a low oven to bring it back to life. It is quite simply put, a fantastic loaf of bread. Phil went nuts for it, in fact he now insists that at any given time we must have at least 4 slices in the freezer. Just in case. And of course, I am more than happy to make sure he is happy!

danish-rye

One very tasty lunch!

I am submitting this post to Bread Box Round Up,
hosted by Karen, the Bread Baking Goddess.

danish-rye-bread-from-bewitching-kitchen

For those interested, a little slide show of the great evening we spent at Aquavit, NYC

November 2016

This slideshow requires JavaScript.

Add to FacebookAdd to DiggAdd to Del.icio.usAdd to StumbleuponAdd to RedditAdd to BlinklistAdd to TwitterAdd to TechnoratiAdd to Yahoo BuzzAdd to Newsvine

ONE YEAR AGO: The Best Sourdough Recipe

TWO YEARS AGO: Mini-Quiches with Duxelles and Baby Broccoli

THREE YEARS AGO: Quinoa and Sweet Potato Cakes

FOUR YEARS AGO: Pumpkin Bolo de Fuba’ Cremoso

FIVE YEARS AGO: Citrus-crusted Tilapia Filets

SIX YEARS AGO: Bran Muffins, not just for Hippies

SEVEN YEARS AGO: Flourless Chocolate Cake

CURRY TURMERIC SOURDOUGH

Bewitching Kitchen is a food blog and I like to keep it focused on the subject with only small detours into two passions of mine: science and fitness. I must say, though that a couple of recent posts by bloggers I follow echoed deeply inside me, so I share them with you. First, I invite you to read A Texan New Yorker’s take on chili. I must make that recipe in honor of a family I admire and already miss immensely. Then, please stop by Cecilia’s site, who just published a post called “I am an immigrant.”  While you are reading it, keep in mind that I am one, one who got her green card and naturalization through long, complex processes several years ago. Her article is a very well-written piece describing the pleasure and pain associated with leaving your home country and starting all over somewhere else. I firmly believe that we are stronger when we are together. That prejudice and divisiveness should be fought against.

earth

When we have friends over, I love to welcome them with a loaf of homemade bread. I did that when our friends Denise and Helio stayed with us over a weekend (see my post here), and last month did it again when our friend Cindy stopped by briefly on her road trip from St Louis to Oklahoma. I made a batch of parsnip hummus and thought that a loaf of sourdough with a subtle hint of Middle Eastern spices could be a good option to enjoy it with it.  I did not want to add anything else to the bread, was hoping for a nice, golden crumb, with no nuts or goodies to distract from the spice components.  I know you cannot judge if I succeeded as far as taste is concerned, but what do you think of its looks?

curry-turmeric-sourdough-2

 

CURRY TURMERIC SOURDOUGH
(from the Bewitching Kitchen)

200g sourdough starter
325g cold water
450g white bread flour
50g spelt flour
1/2 teaspoon curry
1/4 teaspoon turmeric
1 ½ tsp fine sea salt

In a large bowl, whisk the sourdough starter with the water. Add the flours, spices and salt. Stir until you have a soft, sticky mass. Cover the bowl and leave it for 10 minutes. Perform a series of quick kneads, 10 seconds or so, making sure you incorporate as much of dried bits of flour as possible, but if something remains stuck to the bowl, don’t worry about it.  Leave the dough to rest for 10 minutes.

Remove the dough to a slightly oiled surface. Wash and dry the bowl, Coat it very lightly with oil.  Knead the dough again for a quick 10 second period and put it back in the clean, oiled bowl.  Wait 30 minutes.  Perform another cycle of kneading, or if you prefer, use the folding method, in which you stretch one side of the dough way up in the air, bring it over the full extension of the dough, turn it, repeat it four or five times from all directions.  Wait 1 hour, with the dough covered lightly.  Perform another series of kneading or folding.  Wait one more hour, knead again.  Wait 2 hours, divide the dough in two, and shape each half in a round or oblong shape.

Place in an appropriate containers lightly coated with flour, seam side down. Leave them for a final proof for 4 hours.

Invert the dough on parchment paper, slash the surface, and bake at 435 F with initial steam for a total of 45 minutes. I like to use a Dutch oven covered for the first 25 minutes, then remove the lid and allow the bread to brown uncovered for the final 20 minutes.

Cool the bread on a rack before slicing.

ENJOY!

to print the recipe, click here

compositecurry

 

Comments: Such a pleasure to work with this dough!  All soft and bubbly, with the delicate scent of curry… I actually made two loaves, and decided to shape one as a batard, a shape I find very tricky to achieve. You can see, there is room for improvement…

siblings

My batard formed a little bulge in one side, and I also would prefer a more pointed edge. Well, gotta keep trying. Still tasted pretty amazing, and as we all know, beauty is skin deep. HA!

 

crumb

The mandatory crumb shot!  What I love the most about this bread is the smell not only while it baked, but when a slice is gently warmed in the toaster oven next day. The hummus went perfectly well with it, but it was superb as a player in the ultra fashionable avocado toast.  I smashed a slice of ripe avocado over the bread, sprinkled drops of lime juice and a light dust with Tajin. Sorry, no pictures, I think the blogosphere is already crowded with avocado toast photos, no need for me to add yet another one.  But, do try it if you make this bread.

curry-turmeric-sourdough-from-bewitching-kitchen

I am submitting this post to Bread Box Round Up,
hosted by Karen, the Bread Baking Goddess.

Add to FacebookAdd to DiggAdd to Del.icio.usAdd to StumbleuponAdd to RedditAdd to BlinklistAdd to TwitterAdd to TechnoratiAdd to Yahoo BuzzAdd to Newsvine

ONE YEAR AGO: Brigadeiros de Morango

TWO YEARS AGO: Feta-Stuffed Turkey Meatloaf

THREE YEARS AGO: Artichoke-Saffron Souffle

FOUR YEARS AGO: Cinnamon-Wreath
.
FIVE YEARS AGO:
  Yeastspotting 11.11.11
.
SIX YEARS AGO:
 Oven-baked Risotto
.
SEVEN YEARS AGO:
  Potato-Roquefort Cakes with Ripe Pears

Save

Save