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Breads, Dough's |
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INGREDIENTS:
Sour Starter
1 cp warm potato water*
1 cp white rye flour
1 tbs yeast
Stir to blend well
Dough
2 cps warm water about 120 degrees F.
1 tbs sugar
1 tbs yeast
Add starter from above
2 cps light rye flour
2 tbs kosher salt
2 tbs caraway seeds
4 3/4 cps first clear flour
Glaze---
1 cp water
3 tbs cornstarch mixed with 1/4 cp cold water--no lumps
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DIRECTIONS:
In a mixer or by hand combine 2 cps warm water with sugar and
yeast, mix and let sit for 10 minutes.
Add all of the sour starter and the remaining ingredients.
Mix on low speed for 2-3 minutes with a dough hook, then increase
to medium speed and mix 6 minutes longer, be sure all the flour is
absorbed into the dough by raising and lowering the bowl from time
to time.
Remove from the machine and cover with plastic wrap. Let rise 2
hours @ 70 Degrees F or until doubled in size.
This is what the dough should look like after the mixing is
complete.
Original recipe yield: 3 Loaves
Note: The only difference is they baked it in ovens that could
inject steam during the first 10 minutes, which gave the crust its
blistered look and chewy texture, alternative place a small pan of
boiling water in the oven for 10 minutes.
Preparation time: Start to finish is 3 days because you will make
a sour starter
Potato water- Peel and quarter 2 pounds of regular potatoes,
cover with water and season with salt. Cook like you would for
boiled or mashed potatoes, drain---saving the water the potatoes
were cooked in. This is potato water, it gives bread a moist and
compact texture. Save or eat the potatoes as you like.
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