Recipes On Rails: New Recipes tagged with levain,sourdough

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

Pain aux Cereales

2012-05-21 08:04:32 UTC

Ingredients:

Flour
375.0 gram Flour, all-purpose
375.0 gram Flour, whole wheat High extraction if available

Levain
38.0 gram mother active, room temp
75.0 gram flour mixture out of above mixture
75.0 gram water

Soaker
40.0 gram Millet Seeds
35.0 gram Flax Seed Golden
35.0 gram Flax Seed Brown
31.0 gram Poppy Seeds
30.0 gram Sesame Seeds
100.0 gram water

Final Mix
15.0 gram salt
1.0 gram Yeast, Instant
350.0 gram water

Instructions:

I grind my own whole wheat so I fist ground about 400 grams of wheat berries and sifted out the bran. Mix the results with the all purpose flour. Should total 750 grams.

Add the mother and water in a small bowl and mix to thin the starter. Add 75 grams of the flour mixture and mix. Allow to rise till tripled.

Prepare soaker. Add all the ingredients, except the water and mix. Take about 55 grams of the seed mixture and add to the water. Let sit at room temperature at least 8 hours. set remaining seeds aside. They'll be used for the topping.

When the soaker is ripe, mix the remaining flour mix, the remaining water, and the soaker in the mixer at low speed for about 5 minutes. Allow to sit for about 30 minutes (autolyse).

After the 30 minutes, add the starter, salt, and yeast and mix till well incorporated. Turn out on work table.

Pat and stretch out to fold.

Follow the standard 3 x 3 fold.

Place in dough bin and allow to rest for about a half hour. Repeat 4 times.

Place in the refrigerator for 18 - 24 hours. Turn out onto work table.

Divide into two equal portions. Pre-shape and place in dough bin to rest for an hour.

Shape and place on a couche.

Allow to rise for an hour.

Sprinkle peel with some cornmeal. Place loaves on peel.

Make a mixture of one egg white and just a little water. Whisk well to mix. Use this mixture to baste both loaves.

Sprinkle well with seed mixture.

Slash loaves.

Place in a oven pre-heated to 425.

Bake for about 30 - 40 minutes

Servings: 2
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/685