Anonymous Fri Oct 07 16:43:38 2005

POOLISH :

3 c Spring Water, 75 degrees

1-1/2 ts Dry Yeast

2 tb Sugar, raw or granulated

3 c Flour, unbleached bread

FINAL DOUGH :

2 c Rye Flour, medium ground

1/4 c Caraway Seeds

1 tb Oil, vegetable

1 tb Salt, sea

1 tb Sugar, raw or granulated

3 c Flour, unbleached bread

MAKE & FERMENT THE POOLISH (allow 5 hours): : Combine the water, yeast, and sugar in

a 6-quart bowl. Let stand 1 minute, then stir with a wooden spoon until yeast and sugar are

dissolved. Add the unbleached flour and stir until the consistency of a thick batter. Continue

stirring for about 100 strokes or until the strands of gluten come off the spoon when you

press the back of the spoon against the bowl. Scrape down the sides of the bowl with a

rubber spatula. Cover with a clean damp kitchen towel or plastic wrap, and put in a

moderately warm (74-80 degree) draft-free place until it is bubbly and increased in volume.

(The poolish can be refrigerated overnight. Allow to stand at room temperature for 2 hours

before proceeding.) MIX & KNEAD THE FINAL DOUGH (20 minutes): : Measure the

ingredients and make sure all ingredients, including the poolish are at 74-80 degrees.

Transfer the poolish to your mixing bowl. Add the rye flour, caraway seeds, oil, salt, and

sugar. Stir wit

h a wooden spoon until well combined. Add enough of the unbleached flour to make a thick

mass that is difficult to stir. Turn out onto a well-floured surface. Knead, adding more of the

remaining flour when needed until dough is soft and smooth, 15-20 minutes. The dough is

ready when a small amount pulled from the mass springs back quickly. FERMENT THE

DOUGH (2 hours): : Shape the dough into a ball and let it rest on a lightly floured surface

while you lightly butter or grease a large bowl. Place the dough in the bowl and turn the

dough to coat the top. Take the dough\'s temperature; the ideal is 78 degrees. Cover with a

clean damp kitchen towel or plastic wrap and put in a moderately warm (74-80 degrees)

draft-free place until doubled in volume. : NOTE: If the dough temperature is higher than 78

degrees, put in a cooler than 78 degree place like the refrigerator, until the dough cools to

78 degrees. If it is lower than 78 degrees, put it in a warmer than 78 degree place u

ntil the dough warms up to 78 degrees. The point is to try to keep the dough at 78 degrees

during its fermentation. If you do have to move the dough, be gentle and don\'t jostle it, or

the dough may deflate. FERMENT THE DOUGH A SECOND TIME (45 minutes): : Deflate

the dough by pulling up on the sides and pushing down in the center. Re-form into a ball,

return to the ball, and cover again with a damp towel or plastic wrap. Put in a moderately

warm (74-80 degree) draft-free place until doubled in volume. FERMENT THE DOUGH A

THIRD TIME (45 minutes): : Deflate again the same as before, shape into a ball, return to

bowl, and cover again. Put in a moderately warm (74-80 degree) place until doubled again.

DIVIDE & SHAPE THE DOUGH INTO LOAVES (10 minutes): : Deflate the dough by pushing

down in the center and pulling up on the sides. Transfer the dough to a lightly floured work

surface and knead briefly. Cut the dough into 2 equal pieces. Flatten each with the heel of

your

hand using firm direct strokes. Shape each piece into a tight ball for round loaves. PROOF

THE LOAVES (1 hour): : Place the loaves on a lightly floured board. Cover with a damp

towel or plastic wrap and put in a moderately warm (74-80 degree) place until doubled in

volume. BAKE THE LOAVES (45 minutes): : 45 minutes to 1 hour before baking, preheat

the oven and baking stone, if you have one, on the center rack of the oven to 450 degrees. :

The oven rack must be in the center of the oven. If it is in the lower third of the oven, the

bottoms of the breads may burn, and (Continued to next message) ___ X QMPro 1.53 X My

tagline is in the shop. This is a loaner. ~-- Maximus 2.02 * Origin: Salata * Redondo Beach,

CA * 310-543-0439 28.8k (1:102/125) SEEN-BY: 3615/50 3627/1 210 3651/2 5 7 9
PATH:

102/125 129 138 2 280/1 396/1 3615/50 3627/1 3651/9 7 Area: COOKING Date : Apr 30

\'95, 00:00 Scn From : Elaine Poncelet 1:102/125.0 To :

Elizabeth Siegler 1:3651/7.0 Subj : more recipes 1/

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MSGID: 1:102/125.0 2fa33582 Here you go a couple more for you... Elaine