Sourdoughs International

I want to share one of my favorite recipes out of our Classic Sourdoughs Revised A Home Baker's Handbook.  I have tried this with the Original San Francisco, the Giza and the Yukon and loved it with all three!!!

Herb Bread
This loaf is delightful, with a mixture of thyme, oregano, and basil.  Makes one 1 1/2 Pound (680 G) Loaf

1 Cup (240 ml) Culture from the Culture Proof
1 Tablespoon (15 g) Butter
1 Cup (240 ml) Milk
1 Teaspoon Salt
1 Teaspoon Sugar
1/2 Teaspoon Dried Thyme
1/2 Teaspoon Dried Oregano
1/2 Teaspoon Crushed Dried Basil
3 1/2 Cups (490 g) Unbleached All-Purpose Flour

Dough Proof- 
     Pour the culture into a mixing bowl.  Melt the butter and add the milt to warm.  Stir in the salt, sugar, thyme, oregano, and basil and stir.  Add the butter mixture to the culture and mix well.  Add the flour a cup (140 g) at a time until the dough becomes too stiff to mix by hand.  Turn out onto a floured board and knead in the remaining flour until the dough is smooth and satiny.
     Or mix and knead all of the ingredients for a maximum of 25 minutes in a bread machine or other mixer.
     Proof the dough overnight (8 to 12 hours) at room temperature, about 70 degrees F (21 degrees C), in a large bowl covered with plastic wrap (or leave in the machine pan, removed from the machine, securing the plastic wrap with a rubber band).  During this time, the dough should double in size in the covered bowl, or rise to the top of the machine pan.  After the proof, use a spatula to gently ease the dough out onto a floured board.  Allow the dough to rest for 30 minutes.  If marked flattening occurs during this time, knead in additional flour before shaping.

Loaf Proof-
     After the 30-minute rest, shape the dough.  Flatten it slightly, then lift a portion from the periphery and pull it toward the center.  Continue this around the dough mass to form a rough ball, then pat and pull into the loaf shape you desire.  Place on a baking sheet or in a bread pan and proof for 2 to 4 hours, until it doubles in bulk or rises nearly to the top of the pan.  Proof for the first hour at room temperature and the at 85 to 90 degrees F (29 to 32 degrees C) in a proofing box.

Baking-
     Place the pan with its shaped, proofed loaf in a cool oven, then turn the temperature to 375 degrees F (190 degrees C) and bake for 70 minutes.  Or transfer the loaf to a preheated baking stone in a 450 degree F (230 degree C) oven and bake for 40 minutes.  When the loaf is baked, remove it from the pan and let cool on a wire rack for at least 15 to 20 minutes before slicing.


I hope that you like this recipe as much as I do.  Would love to hear your stories, favorite recipes, and or pictures of you baking with sourdough!   Have a great weekend!!!