Recipes On Rails: New Recipes tagged with bread,no-knead,starter

Jewish Rye - No knead

2012-05-18 07:34:45 UTC

Ingredients:

1.6 pound Starter
1.7 pound Flour, White Rye
0.9 pound Flour, all-purpose
20.0 gram Caraway Seeds
35.0 gram Salt, Flour
1.8 pound water

Instructions:

Add dry ingredients to plastic bin and mix.

Add starter and water.

Mix by hand till well incorporated. Allow to rest 20 minutes.

Stretch dough by pulling from an edge and stretching dough across remaining dough.

Repeat about 20 times or till dough gives some resistance.

Repeat 4 and 5 two times, for a total of three stretching sessions and 3 20 minute rests. Allow dough to rest about 3.5 hours. This is longer than the other no-knead doughs to allow the flavor to develop. After that period, the dough should be well risen in the plastic bin.

Scale the dough into 1.5 pound portions. Pre-shape the dough by first flattening the portion.

Fold 1/3 of the dough over onto the middle 1/3.

Fold other 1/3 over onto the 2/3.

Now fold 1/4 over onto the next 1/4.

Repeat on the other side.

Fold 1/2 over on the other half, like closing a book.

Allow to rest about 15 minutes.

Pat the dough flat.

Fold 1/3 over onto the middle 1/3.

Fold the other 1/3 over onto the 2/3

Seal the seams.

Shape the dough.

Place on couche.

Allow to rise till doubled in bulk. This can be a rather long time if you keep the proofing area cool. Cooler/slower rise will allow bacteria to develop that great sour taste. I let these rise 3 hours.

Place on peel, baste with a cornstarch solution (mix some corn starch into some water, and bring to a boil. You want this to be a little thiner than honey), and sprinkle with more caraway seeds.

Bake at 425 on stones with steam if possible. I use a convection oven, so I did 5 minutes with steam, 15 minutes without, and 5 minutes with oven turned off.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/552

Onion Pumpernickel

2012-05-22 04:53:13 UTC

Ingredients:

1200.0 gram water
375.0 gram molasses
20.0 gram Cocoa
4.0 gram coffee, instant
40.0 gram salt
400.0 gram flour, rye
400.0 gram Flour, Pumpernickel
900.0 gram Flour, all-purpose
30.0 gram Caraway Seeds
80.0 gram Starter
1.0 each Onion large, minced

Instructions:

Add the first five ingredients to a pan and heat to dissolve the molasses and salt. Once dissolved, remove from heat and cool to about 100 F.

Mix the next 4 ingredients in a plastic dough box.

Mince the onion. Add to cooling liquid mixture.

When liquid is cool, add the starter. Stir to dissolve the starter into the liquid.

Pour the liquid into the flour mixture.

Mix by hand.

Until all the dry flour is incorporated.

Let sit 20 minutes.

Flour your work table and the top of the dough very well.

Turn the dough onto the work table. Flour the top of the dough.

Pat the dough out into a square, moving the dough to keep bottom floured and not sticking to the work table. Brush excess flour off of dough.

Fold the left third of the dough onto the center third. Brush off all excess flour.

Fold the right third of the dough over onto the other two thirds. Brush off the flour.

Rotate the dough 90 degrees so it's running the length of the work table. Pat out again.

Fold Left side onto the middle, brush off flour.

Repeat steps 11 through 15. Place dough in the dough box to rest for 20 minutes.

Repeat steps 11 - 15 one time. Return dough to the dough box to rest for 20 minutes.

Repeat step 17

Repeat step 17 again, but let dough rest 8 hours or over night. You can go longer but not shorter.

Divide the dough into 4 pieces. Pre-shape and allow to rest 10 minutes to relax.

Finish shaping the loaves, allow to rise for at least 8 hours.

Slash loaves and paint with liquid of choice (I use 1 T of corn starch added to 3/4 cup of cold water, mixed, and brought to a boil while mixing.) Sprinkle with caraway seeds.

Bake at 375 until internal temperature is about 200F.

turn right side onto the other two thirds, brush off excess flour.

Be sure to allow to cool before cutting.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/664