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Page 57


Classic Sourdough - A Home Bakers Handbook
by
Ed Wood and Jean Wood

“This is the classic Jewish Sabbath egg – and butter – enriched bread formed into a single giant braid.”

*       MAKES ONE LARGE - 3 POUND (1350 g) LOAF

4 cups Sourdough Starter                                   GLAZE:

3 Tablespoons (45g) butter                                1 egg, beaten

1 cup (240 ml) milk                                           1 Tbsp Sesame Seed

2 teaspoon salt

3 Tablespoons (45g) sugar

2 eggs, beaten

6 cups all purpose flour

DOUGH PROOF:

Pour the culture into a large mixing bowl.

Melt the butter, and then add the milk to warm.

Add the salt and sugar and stir until dissolved, then stir in the eggs.

Add this mixture to the culture and mix well.

Add the flour a cup at a time until the dough is to stiff to mix by hand.

Turn onto a floured board and knead in the remaining flour until the dough is smooth and satiny.

Proof the dough overnight (8 – 12 hours) at room temperature, about 70 F (21 C, in a large bowl covered with plastic wrap.

During this time, the dough should double in size.  

After the proof, use a spatula to gently ease the dough out onto a floured board.

Allow the dough to rest for 30 min.

If marked flattening occurs during this time, knead in additional flour before shaping.

LOAF PROOF:

Divide the rested dough into 4 balls of equal size.

Roll each ball into a rope 18 – 20 inches (45 to 50 cm) long and 1 inch (2.5 cm) in diameter.

Pinch the 4 ropes together at one end and braid by bringing the rope on the right over the one next to it, under the third one and over the last one.

Repeat, always, starting with the rope on the right, until the braid is complete.

Pinch the ends together to finish.

Place the braided loaf on a baking sheet and proof for 2 to 4 hours, until it doubles in bulk.

Proof for the first hour at room temperature and then at 29 – 32 C (85 to 90 F) in a proofing box.

BAKING:

Just before baking, brush the loaf with the beaten egg and sprinkle with sesame seeds.

Place the baking sheet in a cool oven, then turn the temperature to 375 F (190 C) and bake for 45 – 50 minutes.

When the loaf is baked, remove it from the pan and let cool on a wire rack or at least 15 – 20 minutes before slicking.