Buttermilk Sourdough Bread by wharrison

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Buttermilk Sourdough Bread
Submitted by wharrison on January 23, 2003 at 12:23 am

DESCRIPTION
Buttermilk Sourdough Bread

SUMMARY
Yield 0 File under sourdough

INSTRUCTIONS
Ingredients:

3 Cups Buttermilk (preferably Prairie Farms)
3 Cups Bread Flour or Unbleached Flour
1 Pkg. or Tablespoon Yeast
1/4 Cup Honey

2 Cups (generous) sourdough starter
3 Cups milk (2%)
1 Stick Butter
1/2 Cup Honey
4 Teaspoons Salt
2 Teaspoons Yeast *
1O-12 Cups Bread or Unbleached Flour
* Yeast can be purchased in bulk from various sources Transfer yeast to airtight containers and place in the freezer or refrigerator.

Equipment Needed:

6 Quart stainless steel, plastic, or crockery container
4 1 1/2 quart Pyrex baking dishes
Measuring cups and spoons
Heavy-duty spatulas or wooden spoons
Sauce pans
Olive (preferred) or other good oil and Crisco
Pastry brush
Bread Board (optional)
Accurate Meat Thermometer (optional)
Large baker's rack (optional)
Chef's or heavy duty apron

325 degrees for approximately 5O minutes. See procedures for additional information.

APPROXIMATE TIME INVOLVED IN BAKING BREAD

Excluding the replenishment of the sourdough starter the night before baking, the baking of this bread will take up to 4 1/2 to 5 hours from start to finish.

Among the factors insuring the consistent flavor and quality of this bread is the use of the buttermilk starter; its replenishment the night before baking; and milk, honey, yeast, and butter. The replenishment of the starter the night before baking and the weekly baking of bread, which helps to maintain the consistent quality of the sourdough starter, are the primary factors in maintaining the consistency of flavor. Should you be unable to bake bread on a weekly basis, procedures are given below to help insure the consistency of quality. These hints are helpful when the baking of bread in the summertime is generally periodical.

BUTTERMILK SOURDOUGH STARTER PROCEDURES

In the morning, mix all ingredients in a large bowl and cover. As this is initially a very active mixture, the starter should be stirred down several times during the day. In the evening, the starter should be stirred down once again and placed in a 2 - 2 1/2 quart container with a slightly loose fitting top. A plate should be placed underneath the container to catch any spillage which may occur over the next few days. Place the starter in the refrigerator. For the first few days, the starter may have to be stirred down. After the 4th or 5th day the catch plate can be removed.

The mixing of these ingredients should be done approximately one week prior to the intended baking of bread. The sourdough starter will still be at its peak of flavor and activity. Afterwards, the starter will become a little more "sour" with each passing day, making it a good starter to use for Rye breads or for a more "sour" sourdough bread.

The following measures will be helpful to those who are unable to bake this bread on a weekly basis: --

Within ten days two weeks after non-use, this starter will begin to take on the well known characteristics of a true "sour"dough starter. By the 3rd or 4th week of non-use, one may begin to see the appearance of a blackish liquid and experience the smell of an "alcoholic" sourdough. In order to bring the quality, flavor, and activity of the starter up to standards, the following procedures should be employed: --

(1) If the starter has not been replenished for two or three weeks and the blackish liquid has not appeared, pour the starter into a large mixing bowl, thoroughly mix, and remove half (about 1 1/2 - 2 cups) of starter. Add 2 cups each of bread or unbleached flour and Buttermilk. Blend thoroughly and cover. If this procedure is done in the evening, you will be able to bake an excellent bread in the morning.

(2) If the starter has not been replenished for three or more weeks and the blackish liquid as appeared, pour the starter into a large mixing bowl, thoroughly mix until the blackish liquid has been incorporated back into the starter. Remove all but 1 generous cup of starter. Throw the old starter away. Add 4 - 4 1/2 cups each of bread or unbleached flour and Buttermilk and blend well. Cover and leave overnight. In the morning, transfer the starter back into the cleaned container and return to the refrigerator.

BUTTERMILK SOURDOUGH BREAD BAKING PROCEDURES:

Baking bread from the early fall to the late spring is a relaxing and very enjoyable experience to say nothing of the nutritious quality and excellent flavor of this bread or of the joy that can come from the breaking of bread with another person.

Since the recipe will make four 1 1/2 lbs loaves, the sharing of an extra loaf or two with a friend or neighbor will extend the hand of friendship and build the bonds of human fellowship. Should you not be equipped or inclined to bake four loaves of bread at a time, simply cut the recipe in half and share the recipe.

Throughout the summer, when the baking of bread adds heat to an otherwise hot kitchen, this bread can be made in its four loaf version. Once the bread has sufficiently cooled, the extra loaves can be sliced, placed in a freezer bag and kept frozen until needed. This pre-slicing will provide for more immediate access. By making use of the replenishment methods given above, one can easily bake consistent quality bread during the hot summer months on an infrequent basis.

By purchasing dry yeast, Rosemary and honey in bulk form, one can easily cut the cost of making homemade bread. Bulk dry yeast and Rosemary can usually be found in most health or bulk food stores. The Rosemary can be kept in tightly fitted jars and placed in a cool, dark place. The yeast can be kept in a similar container and placed in the refrigerator door. Under these conditions, both can be kept for at least a year. Good flavorful honey can be found in bulk from any local beekeeper. With a little searching, one can find a good flavored honey at a reasonable price.

THE NIGHT BEFORE: Remove the starter from the refrigerator and place the contents in a large mixing bowl. Add two cups each of
bread or unbleached flour and Buttermilk. Mix thoroughly and cover. Leave out overnight for about 8 to 1O hours. In the morning, stir down the starter and mix thoroughly.

IN THE MORNING: In a small saucepan, heat the honey and melt the butter. heat 3 cups of milk in another saucepans. The ingredients in both pan should be slightly warm and not exceed 95 to 1O5 degrees. An accurate meat thermometer will insure proper temperatures.

MIX: In a 6 quart container, place 2 generous cups of the starter. Add the warm milk, honey, and melted butter and mix thoroughly. Add salt and yeast. Blend very well. Gradually add 6 cups of flour and mix thoroughly. Dust the counter space or table top or bread board with 1 -2 cups of flour, scrape out bread mixture onto the floured area; and dust the top of the dough mixture with another cup or two of flour.

KNEAD: Knead dough for approximately 1O minutes, adding enough flour to prevent it from sticking to the counter or table top or bread board. After 1O minutes of kneading, the dough should be slightly sticky and softly firm, as baby's bottom.

HEAT: Heat oven at 25O degrees for about 2 - 3 minutes. This
simple procedure will help incubate the dough at the needed
temperature and insure the rising of the bread dough to double in size with 1 3/4 to 2 hours. Turn off the oven.

PROOFING: In a cleaned 6 quart container, place several tablespoons of Olive or other good oil and coat both the sides and bottom of the pan. Place dough in the container and move the dough around and turn it upside down to insure the even coating of the bread dough. Cover the container and place it in the oven. The dough should "proof" with 1 3/4 to 2 hours.

COAT: Coat the 1 1/2 quart Pyrex baking dishes with a little Crisco. The use of glass baking dishes will permit the baking of the bread at 325 degrees - thus saving energy. Their use will also facilitate cleaning.

MAKE LOAVES: When the dough has doubled in height, remove the container from the oven. Dust the counter or table top or bread board, and transfer the dough onto the floured surface. Punch down completely and then divide the dough into four equal parts with each loaf weighing approximately 1 1/2 to 1 3/4 pounds. Shape each portion into a loaf and placed it in the coated baking dishes.

BRUSH: Brush each loaf with a little Olive or other good oil. This will insure a good, soft chewy crust. If you wish to have a harder crust, a glazed crust, etc. please consult your various bread books.

FINAL PROOFING: place baking dishes in the oven. Within 1 1/2 hours, the dough should have risen to twice its size with the top of the dough barely 1 - 2 inches above the sides of the dishes.

BAKE: Set temperature at 325 degrees, set timer for approximately 5O - 55 minutes and turn on oven. When the timer goes off, leave the oven on and remove the bread from the oven. Let the bread cool in the baking dishes for a minute and then remove the bread from the dishes and return them to the oven
Set the timer for about 1O minutes, turn the oven off and
let the bread remain in the oven until the timer goes off. This procedure will insure a better crust, especially on the sides and bottoms of the loaves.

Remove the breads from the oven, place on a cooling rack and
let them sit for several hours. Wrap cooled bread in 1 gallon plastic bags and tie shut.

If some of the loaves are headed for the freezer, let the
bread sufficiently cool down so that it can easily be sliced with a good bread knife.

This bread will not only freeze very well and but it will easily last for at least a week or more on the counter shelf, if kept tightly wrapped.

VARIATIONS ON A THEME

ROSEMARY BREAD: (My very favorite)

Add a heaping 1/4 cup of dried Rosemary leaves to the basic ingredients and blend well. The leaves will absorb enough moisture to make them soft, pliable, and easily eaten.

This is perhaps my favorite version of the Buttermilk Sourdough Breads I bake. Lightly toasted and well buttered, Rosemary bread is absolutely outstanding. Untoasted, this bread is very good and will go well with most cold cuts. A touch of ketchup on any untoasted sandwich will provide a very wonderful culinary delight.

Rosemary bread can also be used in the making of your favorite salmon loaf. Its addition provided my friend, Nancy and I with such a delightful treat that we only make a salmon loaf when we have some Rosemary bread available.

Another interesting version of Rosemary bread - in fact, the version that inspired the creation of this bread - will be found in Carol Field's THE ITALIAN BAKER. Panmarino is shaped into a round peasant loaf, the top slashed into a six sided star, and then topped with coarse sea salt.

AN ITALIAN OR FRENCH STYLE LOAF: --

Follow the same basic recipe, but substitute water for either all or at least 1/2 half of the milk and add an extra teaspoon of salt. If one wishes to make a French loaf, simply cut the recipe in half and make use of the Perforated French Bread Pan available from the company noted below.

In either its original version or in the Italian/French variation noted above, this Buttermilk Sourdough Bread will be exceptional both toasted and untoasted. In the Italian/French variation, this bread will go very well with soups, meats, cheeses and, of course, butter.

FOR FURTHER READING: --

If you enjoy baking bread, THE ITALIAN BAKER by Carol Fields is not only a wonderful read, but an equally excellent addition to your culinary library.

Another source of excellent recipes will be found in BERNARD CLAYTON'S NEW COMPLETE BOOK OF BREADS. It also is a worthwhile edition to one's library.

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