Classic Sourdoughs, Revised by Ed Wood

Author:Ed Wood [Wood, Ed]
Language: eng
Format: epub, mobi
ISBN: 978-1-60774-045-2
Publisher: Ten Speed Press
Published: 2011-11-01T16:00:00+00:00

DOUGH PROOF Pour the culture into a mixing bowl. Add the milk, water, eggs, citron, raisins, anise seed, salt, and sugar and mix well. Add the flour a cup (140 g) at a time until the dough becomes too stiff to mix by hand. Turn out onto a floured board and knead in the remaining flour until the dough is smooth and satiny.

Proof the dough overnight (8 to 12 hours) at room temperature, about 70°F (21°C), in a large bowl covered with plastic wrap. During this time, the dough should double in size. After the proof, use a spatula to gently ease the dough out onto a floured board. Allow the dough to rest for 30 minutes. If marked flattening occurs during this time, knead in additional flour before shaping.

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