Subj : 4/2 Sourdough Bread Day 2
To   : All
From : Dave Drum
Date : Sun Mar 31 2024 16:45:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: James Beard's Sourdough Rye
 Categories: Breads
      Yield: 2 Loaves
 
      2 pk Active dry yeast
  3 1/4 c  Warm water (100-115oF)
      6 c  All-purpose flour (approx)
      2 c  Rye flour
      2 ts Salt
      1 tb Caraway seeds
  1 1/2 ts Poppy seeds
      2 tb Melted butter
      3 tb Granulated sugar
           Cornmeal
      1 lg Egg; lightly beaten
           +=IN=+
      1 tb Water
 
  Four days ahead of breadmaking, prepare the "starter".
  
  Combine 1 package of the yeast, 2 cups warm water, and
  2 cups all-purpose flour in a plastic bowl or
  container. Cover tightly and let stand for 2 days at
  room temperature. Then refrigerate for at least
  another day (see note below).
  
  The day before preparing the dough, combine 1 cup of
  starter, the rye flour, and 1 cup warm water in a
  bowl. Cover with plastic wrap and let stand overnight
  at room temperature. The next day stir down the dough
  and add the second package of yeast, dissolved in 1/4
  cup warm water, salt, caraway seeds, poppy seeds,
  butter, and sugar.
  
  Then add up to 4 cups all-purpose flour, 1 cup at a
  time, to make a stiff but workable dough.  Knead for
  10 to 12 minutes, then shape into a ball. Place in a
  buttered bowl, turning to coat the dough with the
  butter. Cover and let rise in a warm, draft-free place
  until doubled in bulk, about two hours.
  
  Punch down and divide the dough in half. Shape into
  two round loaves and place on buttered baking sheets
  generously sprinkled with cornmeal.
  
  Cover and let rise again until doubled in bulk, about
  1 hour. Brush with the egg wash, and bake in a 375oF/
  190oC oven for 30 minutes, or until lightly browned
  and the loaves sound hollow when rapped with the knuckles.
  Cool, covered with towels to prevent the crust from
  hardening.
  
  NOTE: This will provide more starter than you need for
  this recipe. To keep it going, replenish with equal
  parts of warm water and flour, let stand again at room
  temperature, then refrigerate.
  
  Continue the process each time you use some of it.
  
  SOURCE: Beard on Bread by James A. Beard
  
  Contributed by Wesley Pitts 11/13/93
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
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.... Why would folks turn nice corn into grits?
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