Baked with love!
This time, I wanted easy. So I used a baking dish, a cake form as they are called. You can most certainly make this bread free form as well, like I usually do. I enjoy the random shapes the sourdough loaf can take. Sometimes a little softer so it ends up more squat, other times more round. Hey, what can I say, gotta live on the wild side every once in a while But the only thing here that’s wild, is the yeast strains I caught and made into a sourdough starter.
My starter is all rye. I had researched it for a while and apparently it is easier to create a viable starter by using rye flour, so that’s the route I went. And because for a while I was on a rye bread (Walliser Brot to be exact) kick, the starter has remained, pure rye.
I do make wheat breads with it, but I always feed the rest of it separate with some ground rye or rye flour, or use the ‘discard portion’ ( You know the cup you remove when you feed your little pet, so you don;t end up with five tons of sourdough in the fridge.)
But enough talk. This is my submission to Bread Baking Day #56
The rules are as follows:
yeasted bread (wild or commercial yeast ok)
Has to be PRETTY, so I decorated it, with seeds shaped into hearts
For the chef: (pre-dough, the day before baking)
- 1 cups sourdough starter*
- 1 1/2 cup bread flour
- 1/2 cup water
For the dough:
- chef from above
- 1/2 tsp salt
- 3 cups 10-grain flour (or whole wheat, if not available)
- 1/2 cup water
* right from the fridge. Stir well if separated, then feed w rye and water and take the 1 1/2 cups from the resulting mix, let the rest do it’s thing before returning to the fridge
- On day one, mix the sourdough starter with the 1/2 cup warm water, and stir in the bread flour. The resulting ‘dough’ will be very wet. Cover and and set aside at least 5 hour or overnight. Until dough looks big and ugly
- The next morning stir in the other 1/2 cup water and the salt and 2 1/2 cups of flour, mix, adding more flour if necessary. Knead first in the bowl and then on a floured surface until the dough is smooth and elastic, shape into a ball, place back into the bowl, cover and set aside in a warm spot for 3-4 hours, or until almost double in size. (This depends on several factors, how active your sourdough starter is, and how warm your kitchen is are some of the variables.)
- Lightly grease a cake pan. Shape the dough into a thick roll and place in the pan. Lightly cover with cling warp to prevent the surface from drying out. Set aside to rest for another 3 hours or until puffy looking (doesn’t need to double in size, just rise nicely)
- Preheat oven to 375ºF. Brush surface of loaf with water, then decorate with seeds and nuts of your liking. I used chia, sesame and flax seeds, plus pumpkin and sunflower seeds.
- Bake in the middle of the preheated oven for about 60 minutes, checking on the bread after 45 minutes. You can tell if the bread is done by tapping the bottom with your fingers (careful beard is hot!) if it sounds hollow, it’s good.
- Let cool on a rack until completely cool before cutting into it. I know it’s hard to do, but if you cut the bread while still warm, it might stick to your knife. Cool breads don’t compress as easily and therefore don’t become gummy when you cut them.
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