Bakery -- Salt Rising Bread (Using KA Special Salt-Rising Starter)
Submitted by dvdlee on August 27, 2004 at 9:58 am

DESCRIPTION
Bakery -- Salt Rising Bread (Using KA Special Salt-Rising Starter)

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
This is a reprint of the recipe provided with the purchase of the special Salt-Rising Bread Starter sold by King Arthur (Item 3316 - $5.95 for 1 lb.)

I have lost this recipe before, so am entering this (with permission for KA) for my benefit and other people who may need this in the future.

I love salt-rising bread, but traditional recipes where you ferment potatoes or other things are very uncertain, troublesome, and difficult. I have never had the slightest difficulty in making salt-rising bread using this KA starter.

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Salt-rising bread is a unique bread that is not a sourdough or a traditional yeast bread. It is a fine-grained loaf of bread that will stay fresh for almost a week, and has an aroma 'redolent of cheese'. The flavor comes from the light fermentation of the starter.

This bread is best made over a two to three day period. Three day is easiest and best.

A critical factor is keeping the starter and sponge at the proper temp. I personally recommend the use of a yogurt maker. This will keep the starter and sponge at the proper temp effortlessly. (If your yogurt maker uses small cups, fill the cups no more than halfway to allow for expansion. Combine all the contents together and blend before continuing on to the next step.)

1 cup boiling water
3 Tablespons salt-rising yeast
2 Tablespoons nonfat dry milk

Pour the boiling water into a bowl (crockery is best). Sprinkle on the non-fat milk powder. Then measure and sprinkle the Salt Rising Yeast. Stir once to moisten all ingredients.

After 2-3 minutes, stir again until thickened and evenly moistened.

Cover the starter and put it in a place where it will remain in a warm environment between 100 - 105F for 12 hours.

(Note: I usually make the starter in the early evening and then prepare the sponge the next day. If you are want to make this in 2 days, make the starter EARLY in the morning, so you can make the sponge that evening.)

All of the Starter
2 cups Bread Flour (KA is what I use!)
1 cup hot water (not boiling -- around 105-110F)

In a bowl, blend together 1 cup of flour and the hot water. Add the starter and mix together. Add the 2nd cup of flour and completly mix the sponge together very well.

Cover and set sponge aside to rest in a warm environment (100-105F).

(KA says 2-4 hours, I never do less than 6 and usually let it rest overnight.)

All of the sponge from above
1 Tablespoon Nonfat Dry Milk
1 Tablespoon Instant Yeast (SAF is great)
1/2 cup warm water
4 cups Bread Flour
3 Tablespoons Sugar
1 to 1/2 Tablespoons salt
1/4 cup of melted or liquid fat (butter, vegetable shortening, lard or oil)

Combine sponge, dry milk, yeast, flour, warm water, sugar salt and fat and mix well.

Knead (if possible) in a stand mixer as this is a very sticky dough (and stays that way). Mix around 5 minutes by machine, 8-10 minutes by hand until the dough looks a little shiney. (It will pass the windowpane test.)

Divide the dough into two pieces. Place each in a lightly greased 8.5 x 4.5 pan. Cover with a proof cover or oiled plastic wrap and let rise in a warm place until it has almost doubled.

Note: Rising time can be a little more variable than with a standard bread, so don't be afraid if it takes a little more time. There will not be as much oven spring as with a regular yeast loaf, so do not be surprised by that either. Do not let the dough over-proof however.

Bake the bread in a well-preheated oven at 375F for 25-40 minutes. The dough will read between 190F and 200F on an instant read thermometer when done.

Remove from oven and let cool in pans placed on a rack for 10 minutes. Turn out of pans and let cook on a rack completly before slicing.

(Personal Note from DvdLee: I find that 1 1/2 Tablespoons produces a bread that is too salty for my tastes. I add a scant Tablespoon of salt [an estimated 2.5 teaspoons). The dough does tend to rise quicker, but that is the only alteration in performance. You may prefer the KA level of salt--I use very little salt in cooking so I might be more sensitive to the taste.)