Borealis Breads by Jim Amaral & CYNTHIA FINNEMORE SIMONDS

Author:Jim Amaral & CYNTHIA FINNEMORE SIMONDS
Language: eng
Format: epub
ISBN: 9781608936281
Publisher: Down East Books
Published: 2019-02-12T00:00:00+00:00

Procedure

MIX THE SOURDOUGH STARTER

Measure the ingredients for the sourdough starter into a bowl and combine until they come together to form a uniform ball of dough. The dough temperature when mixed should be between 72°F and 80°F. Let rest for 6 to 8 hours. When fully fermented the starter will show some cracks on the surface, have softened up, and barely spring back when poked.

PREP

The cornmeal used in this recipe needs to be cooked prior to adding it to the dough. Place the cornmeal, butter, and water in a heavy-bottomed saucepan and let simmer slowly at a very low temperature, stirring the cornmeal every 5 minutes to ensure that it does not stick to the bottom of the pan. When done, the corn mash should be soft and not gritty. It’s a good idea to taste it to be sure the consistency is correct. Remove from the heat and let cool to room temperature before adding to the dough.

MEASURE AND MIX THE DOUGH

Measure out the salt and sourdough starter and set aside. Measure into a large bowl the flour, water, molasses, and the cooled corn mash. Using a spatula or plastic scraper, mix the ingredients together until evenly incorporated into a ball of dough. The dough temperature should be between 70°F and 80°F.

REST AND ADD SALT AND SOURDOUGH STARTER

Cover the bowl with a damp cloth and let the dough rest for 30 minutes. After the dough has rested, leave the dough in the bowl and knead the salt and sourdough starter into the dough until evenly incorporated. Make sure to save the leftover sourdough starter to use as a sourdough mother in later bakes!

KNEAD

Turn the dough out onto a lightly floured work surface and knead until the gluten is fully developed. As you knead, you may need to dust your work surface with flour occasionally to stop the dough from sticking. If the dough tightens up so that it is not easily kneaded without shredding the surface of the dough, cover it with the mixing bowl and let it rest for 3 to 5 minutes, during which time the dough will relax and become workable again. Continue kneading until the dough is supple and smooth.

FIRST RISE

Place the dough back in the bowl and cover the bowl with a damp cloth. Let the dough rise for 45 minutes. Again remove it from the bowl and gently stretch and fold the dough. Place the dough back in the bowl, cover, and let rise until fully proofed. Use the poke test to ascertain when to shape the dough.

PORTION AND SHAPE

Lightly grease two standard-size loaf pans (8 × 4 × 3 inches). Remove the dough from the bowl and divide into two equal pieces. Shape each piece into a cylinder long enough to almost fill the length of the loaf pan.

SECOND RISE

Cover the breads with a damp cloth and set in a draft-free area. Let the bread dough rise until it fills the pan, is nicely domed, and passes the poke test.

BAKE

Preheat the oven to 400°F.

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