The Cluttered Pantry

Sourdough Starter

• 3/4 cup white bread flour
• 1/4 cup whole-wheat flour
• 7g dried yeast
• 1 cup warm water

Mix together and  and cover tightly.  Leave at room temperature for 2 days or in the refrigerator for 1 week.

Sponge

• 1 3/4 cups rye flour
• 1 cup lukewarm water

After the waiting period for the sourdough starter, mix the rye flour, sourdough starter and water together, cover tightly and leave at room temperature for 10 hours or in the refrigerator for up to 2 days.

Ingredients

• 12 cups bread flour
• 7g of rapid rise dried yeast
• 1 cup warm water
• 3 tablespoons caraway seeds
• 1 tablespoon salt
• corn meal (to keep bread from sticking to baking pan)

Method

• mix flour the sponge mixture, yeast, water, caraway seeds, salt and mix to form a soft dough (it will be sticky at this stage)
• put the dough into a clean bowl and dust the top with flour, cover with a towel and let rise for 2 hours or until it doubles in size
• put dough on a floured cutting board and punch it down then knead until smooth and elastic, divide into two  large loaves or 10 individual sized “rolls”
• dust baking sheets with corn meal and place loaves with enough space to let them double in size after scoring each one with a sharp knife.
• cover loosely with a clean towel and leave in a warm place until they double in size (about 45 minutes)
• cook in a 425 degree oven (put a large pan of hot water in the bottom of the oven to help make the crust crunchy)  Bake the large size loaves for 35 minutes or until golden brown and sound hollow when you thump them. The smaller size cook in about 25 minutes.

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