Recipe for Anna's Daughters style sourdough rye bread?
Anyone have one...it is a dense bread made in the SF Bay Area and is super expensive, but really yummy. I have starter....
I have been making the following recipe for about a month and am still "refining" it. The original recipe is from Breadtopia website, Breadtopia has videos. I will put my changes at end. It's a very flexible recipe, the orange peel makes for great flavor. Weighing is easier for me. Plan on eating bread 14+/- hours from start to finish. This bread has a very hard crust and tender center.
No knead rye sourdough
400 g Water
70 g starter
245 g rye flour
245 g bread flour
44 g molasses
8 g fennel seed
2 g anise seed
3 g caraway
1 3/4 tsp salt
zest of 1 orange
My measurements were 245 g rye, 100 g bread flour, 100 g whole wheat flour and 45 g steel cut oats. I put in whatever seeds I had in cupboard: flax, sesame, poppy, cumin and went heavier on caraway.
Mix water, starter, zest, (steel cut oats) seeds and molasses in large bowl.
Mix flour, salt
Gradually add dry to wet. This dough is sticky. Turn out onto lightly floured board (your choice of flours) flour hands, gently squish around, cover and let rest 15 min. Lightly flour board & hands and gently squish around, cover and let rest 15 min. Gently place in bowl, cover and let stand 10-12 hours in warm place (I use top of refrig). Flour board and hands gently place dough on board, stretch into rectangle, fold into thirds and then into half. Gently dust off flour with each fold so you do not have white streaks of flour inside your bread. I bake my bread in round cast iron dutch oven so I make mine in a more or less round shape. Cover and let rest 15 min. Gently place on floured towel and put into basket or bowl seam side up and let rise for 1 hour. Preheat oven to 500 degrees. Put baking container (I use cast iron dutch oven) and lid in oven for 30 minutes. Gently plop dough into container. It will come out with seam down since you put it in towel seam side up. Bake for 45 minutes, remove lid, bake another 10 or 15 minutes. Remove from oven let cool COMPLETELY at least an hour OR you can set it outside or in refrig if you cannot wait but be sure it is cool or you will wreck your bread and it will be a doughy lump.
If you store in paper the crust will remain crisp but bread will dry out quicker. In plastic it the crust will become soft. I bake bread about once a week and change it around every time. I am still waiting for the wild anise in the field next door to go to seed so I can get it for free.
Hope this works out. Let me know.