Baking with Sourdough by Sara Pitzer

Author:Sara Pitzer
Language: eng
Format: epub
Publisher: Storey Publishing, LLC
Published: 2007-03-25T16:00:00+00:00

SOURDOUGH PUMPERNICKEL

¾ cup sourdough starter

1 cup unbleached white flour

¾ cup water

1½ cups milk

2 cups whole wheat flour

2 teaspoons salt

¾ cup corn meal

2½ cups rye flour, approximately

Mix together the first 3 ingredients in a large bowl, cover loosely and allow to ferment in a warm place for at least 10 hours, longer if you want a sour pumpernickel. When you are ready to bake, mix the milk (which should be lukewarm) into the fermented starter mixture, then beat in the whole wheat flour, salt and corn meal. Next, work in as much rye flour as needed to make a dough you can handle. Shape it into a ball, cover with a damp cloth and allow to stand for about 20 minutes before you try to knead it. This bread is difficult to knead and you may find it easier if you grease your hands well before beginning.

When the dough is thoroughly kneaded, place it in a greased bowl, turning it once so the top of the ball of dough is also greased. Set the dough in a warm place, covered with a damp cloth, to rise. This bread will rise slowly because it is heavy, so allow at least an hour, possibly longer. When the dough feels light and puffy, even if it has not quite doubled in bulk, knead it down and form into a round loaF Put the loaf on a cookie sheet which has been heavily sprinkled with corn meal, grease the top of the loaf with soft butter, and place in a warm spot to rise until nearly double. This will probably take at least an hour.

Bake in a preheated 375°F oven for about 40 minutes, or until the loaf sounds hollow when you tap it.

This makes a very dense loaf; if you would prefer it a little more springy, substitute unbleached white flour for some of the whole wheat flour and be sure to allow plenty of rising time before baking.

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