Bread Machine (103 page)
VARIATION
Sourdough Chile-Cheese Cornmeal Bread
3
/
4
cup fresh or defrosted baby corn kernels
1
/
2
to
3
/
4
cup grated sharp Cheddar cheese
1
/
3
to
1
/
2
cup canned diced green chiles
2 to 3 tablespoons chopped black olives
Program the machine as specified for Sourdough Cornmeal Bread, but add the corn, cheese, chiles, and olives at the pause between Knead 1 and Knead 2. The exact amount of these ingredients is not important; use less for a 1
1
/
2
-pound loaf, and add more for the 2-pound.
SOURDOUGH FRENCH BREAD
Makes 1 round loaf
T
his loaf is baked in the oven so it can develop that chewy crust dappled with little bubbles and that moist interior just like the loaves from the old San Francisco bakers. You can use any white flour sourdough starter, but be sure that it is at least five days old and real sour. You want the punch. This dough is made on the first day, but baked on the second, so plan accordingly. If your bread rises more slowly than the time frame given here, don’t despair, just let it continue to rise. This bread has a dense, moist crumb and delightful sour aroma.
1
1
/
2
- OR 2-POUND-LOAF MACHINE
2 cups white flour sourdough starter
Next-Day White Sourdough Starter
1
/
2
cup water
3
1
/
4
to 3
1
/
2
cups bread flour
2 teaspoons salt
2
1
/
4
teaspoons bread machine yeast
Yellow cornmeal, for sprinkling
Twenty minutes before baking, place a baking stone on the lowest rack of the oven, if desired, and preheat to 450°F. Line a baking sheet with parchment paper and sprinkle with some cornmeal.
Remove the dough from the refrigerator and gently turn it out and over onto the baking sheet (the smooth side will be on top now). It will appear to deflate slightly and probably look very moist. This is okay. Gently slash a cross-hatch or square into the top of the loaf, no more than
1
/
4
inch deep with a small sharp knife. Immediately place in the hot oven.
Bake for 12 minutes. Reduce the oven temperature to 375°F and bake for an additional 25 to 30 minutes, or until the crust is deep brown, very crisp, and the loaf sounds hollow when tapped with your finger. I insert an instant-read thermometer into a soft crease on the side; it should read about 200°F. Remove the bread from the oven and place it on a rack. Let cool completely before slicing.
Place all the dough ingredients in the bread pan according to the order in the manufacturer’s instructions. Use 3 cups of the flour at first, adding more as needed, depending on the consistency of your starter. Program for the Dough cycle; press Start. The dough ball will be firm, then get shiny and soften. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Gently deflate the dough with your finger. Let the dough rest for another 3 hours in the environment of the machine. If it is rising slowly, I have left it in there for up to 8 hours. Check by poking with your finger; it will be springy.
Turn the dough out onto a lightly floured work surface. Using a dough card, fold the edges over into the center to make a round loaf, adding flour as needed to prevent sticking. Spread a thick layer of flour on the work surface and turn the loaf over so that the smooth side will be face down in the flour. Cover with a clean tea towel and let rest at room temperature for about 1 hour.
Knead the loaf into a tight round again to deflate it. Line an 8-inch round bowl or colander with a clean tea towel. Sprinkle heavily with flour. Place the round of dough in it, smooth side down. Wrap tightly with plastic wrap and refrigerate for 12 to 24 hours. It will rise slowly.
Bread Machine Baker’s Hint: Reheating Bread
Reheat bread in a 350°F oven. Place the unsliced loaf, au naturelor wrapped in aluminum foil, in a preheated oven for 10 to 15 minutes to crisp the crust. It should just heat through. Sliced breads and rolls reheat best when wrapped. You can also reheat bread in a micro wave oven. Place an unwrapped loaf or slice on a paper towel. Microwave on medium-high only until slightly warm, about 15 seconds. If bread or rolls are overheated in the oven or in a micro wave, they will become hard and tough as they cool.
H
ere is your basic sourdough whole wheat bread for all sorts of uses—dinner, sandwiches, toast. Be sure to check the dough consistency, as the liquid will vary according to how thick your starter is. So don’t worry if it looks a bit dry; you can adjust it. I like this made with any of the starters, but especially the
Next-Day White Sourdough Starter
made with whole wheat flour. This dough can also be made into a wonderful cinnamon bread. See
Sourdough Whole Wheat Cinnamon Bread
for the changes that must be made to the dough-making process, and for complete filling and shaping instructions.
1
1
/
2
-POUND LOAF
1 cup any sourdough starter
Next-Day White Sourdough Starter
1
/
3
cup fat-free milk
3 tablespoons canola oil
1
/
4
cup molasses
1
3
/
4
cups bread flour
1
1
/
4
cups whole wheat flour
1
1
/
2
teaspoons salt
1
1
/
4
teaspoons SAF yeast or 1
3
/
4
teaspoons bread machine yeast