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[The "World" Bread].
Here is the recipe I used for my bread.
(Copied by permission from Ed. Wood's book "Sourdoughs from Antiquity.",
p. 38 & 39)
I will add my own comments with "dca>"
STEP I: CULTURE PREPARATION
1) Remove the culture from the refigerator
2) Add 1/2 cup of white flour and 1/2 cup warm water
to the culture jar and mix briefly. The total mixture
will be about 2 1/4 cups. It need not be lump free.
3) Proof at 85 deg. F. for 6 to 12 hours until actively
fermenting (as shown by bubbles on the surface).
dca> The Russian Culture requires about 2 or 3 hours to reach this
stage if the correct temperature is maintained. Time depends
mostly on how many spores remain in culture at time of use.
STEP II: THE FIRST PROOF
1) Mix all of the active culture with 3 cups of white
flour and 2 cups of warm water in a 4 quart mixing
bowl. It need not be lump free.
2) Proof at 85 deg. F. for 12 hours.
dca> The Russian culture requires only 6 hours at this stage.
3) RETURN 1 cup of culture to the culture jar.
Add 1/3 cup of white flour and 1/3 cup of warm water
and proof at 85 deg. F. for one hour. Then refrigerate
STEP III: THE SECOND PROOF
REMEMBER TO REFRIGERATE one cup of culture from the first proof
4 cups culture from the first proof
dca> (if I have more I use it all.)
2 tablespoons butter
1 cup milk
2 teaspoons salt
2 tablespoons sugar
6 cups white flour
1) Melt the butter over moderate heat (or heat in
the microwave), add the milk to the butter, warm
briefly, add the salt and sugar, and stir until dis-
solved. Add this mixture to the culture and mix well.
2) Add the flour a cup at a time until dough is too
stiff to mix by hand. Then turn onto a floured
board and knead in remaining flour until the dough
is smooth and satiny.
dca> I knead about 15 min by hand.
3) Divide dough in half and form two balls.
4) Pat each ball into a one inch thick oval and
form loaves by rolling from the long side, pinching
the seam together as you roll the dough to form
dca> I often put a flattened ball of dough in the Dutch oven.
5) Place in greased loaf pans and proof at 85 deg. F.
for 1 1/2 to 3 hours. When the dough rises 1 to 2
inches above lip of pan, it is ready to bake.
dca> It helps if the dough can rise in a very humid place. When
I am baking in the regular oven, I put the dough in a camping
cooler with a bucket of hot water. This keeps the dough warm
and humid. Problem: I have to stack the pans. If the dough
rises above the lip, it hits the next pan and ruins the texture.
This is why I want to build a new proofing box.
dca> If you use so much dough that it rises above the lip of the
Dutch oven, then you have trouble. Takes experience to know
how much dough to use. This recipe can make 3 loaves for
a 10" dutch oven, or one 10" and one 12". If it isn't quite
warm enough, I place one or two coals on the lid of the dutch
oven to let the bread rise.
6) Preheat the oven to 375 deg. F. Ten minutes after
putting the bread in, reduce heat to 350 deg. F. and
bake an additional 45 minutes.
dca> I find this to be too long. Watch out!
dca> Elsewhere in the book Ed. Wood recomends putting a tray of
water in the oven for the first 10 minutes. This is supposed
to improve the crust and give it a French bread texture. You
see if it works.
dca> For the Dutch oven I put 4 coals on the bottom of a 10" oven
and 9 on the top. I cook it for about 35 minutes. I use
5 coals on the bottom and 11 on the top for the 12" oven.
If it is very cold outside, it may take more time, and you
probabably need more coals. I baked bread in -20 deg. F.
weather in January once.
7) When the bread is removed from the oven,
brush crusts lightly with melted butter. Turn out of
pans and cool on a wire rack.
dca> When using the dutch oven, I just turn the oven over and the
bread falls out onto the wire rack. My kids call it circle