Sourdough part 4: Don't hate me because I'm beautiful. Hate me because you can't have this bread. (I will try not to write about sourdough for a while, but i just nailed it).
And we have a winner. It warm. It's sweet. You should be crying because you're not having some with me.
It's the recently-discovered molasses-sourdough plus cinnamon and ginger-coated raisins, and some process improvement.
then, combine with love: 2 1/2 c. proofed starter 1 T canola oil 2 T honey 2 t salt just under 1/2 c molasses
next, mix in: 1 c rye flour 1 c whole wheat pastry flour up to 1c unbleached general purpose flour (always last, only as much as needed, and never more than 1 c)
if more flour is needed after 1c general purpose flour has been added, use the rye flour.
the dough will be, and should be, sticky, but don't be shy about sifting 1-2 T of rye flour at a time over it to tame it when you're kneading it
knead 5-7 minutes until it's homogeneous and well-worked...
FIRST RISE: 6 hours Place in a large bowl, and cover the bowl with a towel soaked in hot water. Put away in a warm place for 6 hours
PREP WORK JUST BEFORE 2nd RISE at about the 5.75 hour mark, soak 1c golden raisins in hot water in a small bowl before starting the 2nd rise work, drain the water from the raisins into the raisin-bowl add 2T cinnamon and about 1/2 dried ground ginger shake the everloving hell out of it to coat the raisins with cinnamon and ginger
SECOND RISE: 6 1/2 hours shake some rye flour over the risen dough pour the cinnamon/ginger-coated raisins into the bowl with the dough knead it all together for 5 mins, adding rye flour as needed to keep it from becoming too sticky move it around quite a bit to get the raisins evenly distributed form the kneaded dough into a round loaf place the loaf on a cornmeal-covered pan cover with a cloth soaked in very hot water and then wrung out put the cloth, dough and pan in a warm place (90-100 degree oven) periodically refresh the hot cloth and re-warm the oven (with the dough NOT in it), maybe 2-3 times, your schedule permitting
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jofishandjim) wrote,
(I will try not to write about sourdough for a while, but i just nailed it).
