Don't miss the article I posted on the previous page. Worth reading!
This recipe was also included in the article, but i had to omit it due to the 1000 character posting limit.
Recipe: Salt-Rising Bread
Salt-rising bread is most conveniently started in the evening to bake late the following afternoon.
CLOSTRIDIUM PERFRINGENS (ARTIST'S IMPRESSION)
Viktor Kerlow
The body-heat fermentation temperature is essential for Clostridium perfringens to thrive. Before you start, calibrate the low end of your oven thermostat to hold a constant 100 to 110 degrees Fahrenheit, or set up a water bath and check its temperature regularly.
Makes 2 8½" x 4½" loaves
To make the starter:
1 C cornmeal
1 T sugar
1 t salt
2 C milk
Combine dry ingredients in a bowl or large jar. Bring milk just to the boil and pour over dry ingredients. Mix briefly, then cover loosely and keep warm, 100 to 110º F, for 8 to 10 hours.
To make the sponge:
1 t baking soda
1 C water, warmed to 120º F
the starter
2 C all-purpose flour
Add the soda and water to the starter, then stir in enough flour to make a thick batter. Cover and keep warm again for 3 to 4 hours, until the batter is spongy with bubbles.
To make the bread:
1 t salt
the sponge
3 to 4 C all-purpose flour
1. Stir salt into sponge, then knead in enough flour to make a resilient dough. Divide the dough between 2 greased loaf pans and allow to rise in a warm place until the volume has significantly increased, 2 to 6 hours.
2. Preheat oven to 425º F. Bake the loaves for 45 minutes or until nicely browned. Remove loaves from pans and cool on a rack.
This recipe was also included in the article, but i had to omit it due to the 1000 character posting limit.
Recipe: Salt-Rising Bread
Salt-rising bread is most conveniently started in the evening to bake late the following afternoon.
CLOSTRIDIUM PERFRINGENS (ARTIST'S IMPRESSION)
Viktor Kerlow
The body-heat fermentation temperature is essential for Clostridium perfringens to thrive. Before you start, calibrate the low end of your oven thermostat to hold a constant 100 to 110 degrees Fahrenheit, or set up a water bath and check its temperature regularly.
Makes 2 8½" x 4½" loaves
To make the starter:
1 C cornmeal
1 T sugar
1 t salt
2 C milk
Combine dry ingredients in a bowl or large jar. Bring milk just to the boil and pour over dry ingredients. Mix briefly, then cover loosely and keep warm, 100 to 110º F, for 8 to 10 hours.
To make the sponge:
1 t baking soda
1 C water, warmed to 120º F
the starter
2 C all-purpose flour
Add the soda and water to the starter, then stir in enough flour to make a thick batter. Cover and keep warm again for 3 to 4 hours, until the batter is spongy with bubbles.
To make the bread:
1 t salt
the sponge
3 to 4 C all-purpose flour
1. Stir salt into sponge, then knead in enough flour to make a resilient dough. Divide the dough between 2 greased loaf pans and allow to rise in a warm place until the volume has significantly increased, 2 to 6 hours.
2. Preheat oven to 425º F. Bake the loaves for 45 minutes or until nicely browned. Remove loaves from pans and cool on a rack.
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