Bake until the top of the loaf is golden brown and a paring knife inserted in the center comes out clean, 65 to 70 minutes. Try the windowpane test: you should be able to stretch a piece of dough until you can see through it. -   3/4 cup + 2 tablespoons levain Add the salt (and yeast) on top of the dough (without mixing it in), then cover and let the dough rest for 20 minutes. In fact, there are quite a few ways you can use your "discard" sourdough starter — and none of them involves surreptitiously scraping it into a hole out back where the critters won't find it. Take a bite of this crusty-chewy bread: its rich flavor builds as you savor its perfect tang. Place the dough in a bowl that's been lightly coated with olive oil, cover, and allow to rise for 60 minutes. Bake the loaf in a preheated 425°F oven for 25 to 30 minutes, until golden and a digital thermometer inserted into the center of the loaf reads 190°F. I've had so many failures that I had almost given up. Turn the bowl 90° and repeat; repeat twice more (for a total of four times), turning the bowl 90° each time. To make the batter: In a large mixing bowl, beat the butter and sugar until well combined. Chat | Email. To make the filling: Meanwhile, combine all the filling ingredients in a medium bowl. Waffle or pancake batter. Hi there, thanks for the recipe and the blog! Add the eggs one at a time, beating until the first egg is absorbed before adding the next. You know your starter is ripe and ready to leaven bread when it doubles or triples in volume within 6 to 8 hours of being fed. I just made it and the dough is like play dough. We’ve gone with the average time for both the fermentation of the levain as well as the first fermentation of the dough. Wearing oven mitts, pour the cup of water into the hot pan beneath the stone and immediately close the oven door. It's not a frenetic riser, but the dough does puff up and spread into the corners of the pan. The honey works with the sourdough to create a high-rising loaf, and complements the natural sweetness of the spelt flour — making this a perfect bread for toast. A crown of buttery cinnamon crumbs nicely balances the tang of sourdough in this unique take on a classic crumb coffee cake. At the end of the rise, turn the dough out onto a lightly floured surface and gently shape it into a round. That said we recognize that some bakers prefer to work with volume measurements, so here are the volume (and imperial weight in some cases) approximations for the ingredients in this recipe: Levain   Turn them out onto a rack, rounded side up, to cool completely. You’ll have some left over; discard or save for another use. Lines and paragraphs break automatically. Combine 375 g water, 100 g sourdough starter… If you don't want to wait for your starter to be completely ripe, or if you'd like a little added leavening insurance, add the teaspoon of optional yeast to your dough. Stir in the nuts and raisins. Turn the dough out onto a clean work surface and knead until the dough becomes smooth and somewhat elastic. Remove the rolls from the oven and cool them on a rack. If you’re not using a stone, turn the loaf out onto a parchment-lined (or lightly greased) baking sheet, slash it, and place the baking sheet in the oven. Simply scoop out a tablespoon (15g) of starter to use in your bread, then feed the remainder as you normally would. As you roll, the log will lengthen to around 18". Transfer the pizza to the hot stone and bake until the crust is as dark as you like and the cheese is bubbling, 10 to 15 minutes. How do you determine how many feedings/builds to include before baking? Place the cover back on the baker. This will take about 20 minutes. Drizzle 2 tablespoons olive oil (or enough to collect a bit in the dimples), then sprinkle with rosemary and a bit of flaked sea salt. 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