Sourdough

Sourdough Challah

Posted on by Ruth
sourdough challah six strand

Finding a solid sourdough challah recipe has been on my bread baking list for awhile. While I have a sourdough enriched sandwich bread recipe that I love, the appeal of challah to me is that it’s dairy free and the dough is easy to shape into beautiful braids — perfect for holiday celebrations! Leftover challah also makes excellent French toast, bread pudding, bostock…basically, I’m never sad to have a few extra slices!

After trying a few different recipes/methods, I’ve finally landed on one I like. The dough handles beautifully; and so long as you use fresh starter, there is barely, if any, a hint of sourdough tang. The formula is based on Maggie Glezer’s sourdough challah recipe, with a few adaptations to the flour mix and fermentation times. I’ve also been experimenting with add-ins and substitutions, so stay tuned for more challah-based recipes soon!

pumpkin challah
A few notes:
  • As with all bread recipes, proper fermentation is key to success. Although I’ve provided general timings which work in my kitchen, keep in mind they may vary greatly depending on the temperature of your kitchen and the strength of your starter. I’ve tried to provide visual cues to help you along — as they say, watch the dough and not the clock!
  • The original recipe called for all bread dough, but I prefer a mix of bread, all purpose, and whole grain for a balance of softness, chew, and flavor.
  • There are many ways to shape challah; I particularly like the 6-strand braid, 4-strand braid, and round challah. For best results, weigh out the dough into even portions for the most even-looking braid.
  • To make pumpkin challah, replace the 60g warm water in the final dough ingredients with 75g pumpkin puree. I like to use maple syrup as the sweetener in this variation. Pumpkin provides more color than flavor in this variation (see photo below), though for extra “pumpkin spice” you can spread the filling from this sourdough cinnamon raisin bread on the rolled out dough before shaping the dough into logs (replace the cinnamon with pumpkin spice). Make sure to firmly seal the seam and ends or liquefied sugar will leak out of the braid!
  • Like other enriched sourdough recipes, this recipe takes time — though most of it is hands-off. I like to break the work into the following 3-day schedule:
    • Day 1, right before bedtime: prepare stiff levain.
    • Day 2, morning: mix dough and ferment until doubled. Refrigerate dough once doubled.
    • Day 2, right before bedtime: shape challah and let proof at room temperature overnight.
    • Day 3, first thing in the morning: bake challah.
    • Note: If you want to mix and bake all in one day, you could shape and proof the dough right after the dough has doubled. Proof time will likely be a little shorter since the dough doesn’t have to warm back up to room temperature. I personally prefer the above schedule because I find cold dough easier to shape and I like having the bread freshly baked in the morning.
sourdough pumpkin challah cut

Sourdough Challah

Makes one large loaf (or two smaller loaves, or many buns) | Adapted from Maggie Glezer via The Fresh Loaf

Ingredients:

For the stiff levain:
  • 40g very active, fully fermented 100% hydration sourdough starter, refreshed 8 to 12 hours earlier
  • 52g warm water
  • 108g bread flour

Mix all ingredients together to form a stiff dough. Allow to ferment at room temperature for 8-12 hours, or until ripe (it should triple in volume).

For final dough:
  • 60g warm water
  • 3 large eggs, plus 1 for glazing
  • 10g fine sea salt
  • 55g olive oil (or other neutral oil)
  • 65g honey or maple syrup
  • 250g bread flour
  • 100g AP flour
  • 50g whole grain flour
  • All of the levain
  • Sesame / poppy seeds or pearl sugar, for garnish (optional)

Method:

  1. In the bowl of a stand mixer fitted with the dough hook, whisk together all ingredients from water through honey/maple syrup until combined.
  2. Add the flour and levain (torn into several pieces to make it easier to incorporate). Use a silicone spatula or your hands to mix until ingredients are roughly combined.
  3. Mix the dough on a low-medium speed (3 or 4 on a KitchenAid mixer) until smooth, about 5 minutes. You can also do this by hand, which should take 8-10 minutes. The dough should be on the firm side but still easy to knead. If your dough is overly sticky and doesn’t hold together after kneading, add additional bread flour 1 tbsp at a time until the dough holds together. Avoid adding too much flour as this may make your loaf dry and overly dense.
  4. Transfer the dough to a lightly oiled container. Ferment at warm room temperature until doubled. This took me about 4 hours, but will depend on the temperature of your kitchen and strength of your starter.
  5. Fold the dough and refrigerate for at least 2 hours, or up to 12.
  6. When you are ready to shape, remove the dough from the refrigerator and divide equally into the number of pieces desired on a lightly floured surface. (I like to do 6 pieces for a 6-strand braid or 4 for a round challah.) Loosely round, then cover and let rest for 10-15 minutes. Meanwhile, line a large baking sheet with parchment paper or a silicone mat. Also, whisk the remaining egg with a pinch of salt for the egg wash.
  7. Working one at a time, roll each piece into a thin sheet (about 1/8″ thick) — the shape isn’t important, but aim for an even thickness. Roll up tightly like a jelly roll, pinching the seams and ends to seal. Repeat with other pieces.
  8. Roll each piece into ropes of even lengths (I aim for 24-26″), tapering the ends. Braid as desired (see notes above).
  9. Transfer shaped loaf to the prepared baking sheet. Brush the entire surface with a coat of egg wash, then cover loosely with oiled plastic wrap. Cover and refrigerate the remaining egg wash; you will need it later.
  10. Allow the loaf to proof at room temperature until at least doubled and very puffy (but still defined). This takes me 8-10 hours at cool room temperature. About half an hour to 45 minutes before baking, preheat the oven to 350F with a rack in the middle. Right after preheating the oven, uncover the loaf and brush with another coat of egg wash.
  11. When the oven is ready, brush the loaf with a final coat of egg wash. Sprinkle with sesame/poppy seeds or pearl sugar, if desired.
  12. Bake for 35-45 minutes, rotating pan halfway through baking, or until the top is well browned and the loaf registers 200F. (Tent with foil if the loaf is browning too quickly). Cool on a wire rack before slicing.

Sourdough Italian Rolls

Posted on by Ruth
sourdough italian rolls with tomatoes

Every so often my kids and I will walk down to our neighborhood Italian bakery. I usually let them pick a treat for the road, and my son almost always walks past the cookies and pastries and chooses a plain, white Italian roll. (Once he did ask for a rum ball. Good thing I asked the cashier what it was before agreeing.) And he absolutely has no problem demolishing the whole thing (they’re probably 6-7 inches long!) in one sitting.

As an avid bread baker, I was determined to make something similar that would garner the same enthusiasm. And this is it! Simple rolls that are crusty-but-not-too-crusty and a soft but chewy crumb. They are naturally leavened, but are very mild and slightly sweet in flavor.

Also, these rolls are a lot of fun to make. The dough is easy to handle, and you can either make them in one day or retard the dough overnight (I’ve noted in the method when to refrigerate the dough if desired.) They are the perfect all-purpose roll: use them for sandwiches, as an accompaniment for soups and stews, or just eat them plain, like my kid. Personally, I like them slightly warm from the oven with some good salted butter.

(By the way, I asked my son why he liked this particular recipe so much, and he explained that it was because the rolls were oval. What can I say? That being said, you can shape this dough any way you want — baking time may need to be adjusted.)

sourdough italian rolls

Sourdough Italian Rolls

Makes 8 medium rolls | Adapted from Wild Yeast Blog

Ingredients:

For the stiff levain:
  • 64g mature 100%-hydration sourdough starter
  • 128g bread flour 
  • 128g AP flour
  • 192g water

Combine all ingredients and mix together until smooth. Cover and allow to ferment at room temperature until ripe, 8-12 hours (it should at least double).

For the final dough:
  • 224g bread flour
  • 64g AP flour
  • 32g semolina flour
  • 170 g water
  • 12g salt
  • 14g sugar
  • 28g olive oil
  • All of the levain

Method:

  1. Combine all ingredients in the bowl of a stand mixer fitted with a dough hook. Mix on low to combine, then raise the speed to low-medium (3 or 4 on a KitchenAid). Continue mixing until the gluten is moderately developed. The dough should be soft, but not sticky.
  2. Transfer the dough to an oiled container. Allow to rise at room temperature until doubled, folding every 30 minutes for the first hour. The time it will take to double will depend on how active your starter is and the temperature of your room; mine took about 2.5-3 hours. (Note: if you’d like, you can retard the dough overnight after it’s almost doubled. When you’re ready to bake, allow the dough to rest and come to room temperature for 30-45 minutes after dividing.)
  3. Turn the dough out onto a lightly floured surface. Divide into 8 equal pieces, about 130g each, and shape into loose rounds. Cover and let rest for 10 minutes. Meanwhile, prepare a large sheet pan with parchment paper and lightly dust with semolina / cornmeal. (Note: I like to double up on baking sheets for these rolls to keep the bottoms from scorching.)
  4. Shape each round into a batard (oval) and transfer, seam side down, to the prepared baking sheet. For these rolls I like to degas fairly well and shape tightly for a nice, even crumb.
  5. Lightly mist the rolls with oil and cover. Allow to rise at room temperature until the rolls have increased by about 50% (this takes me about 1.5-2 hours). About an hour before baking, preheat the oven to 500F with a baking stone on the center rack and sheet tray on the bottom of the oven.
  6. When the rolls are ready to bake, have ready a measuring glass with hot water. Lightly dust the tops of the rolls with rice flour, if desired, and slash the top of each roll down the center with a sharp blade (I like a curved lame for this).
  7. Transfer the rolls to the oven and carefully pour about 1 cup of hot water into the sheet tray on the bottom of the oven. Bake for 5 minutes, then turn the heat down to 450F and bake for another 15-20 minutes or until the rolls are golden brown and sound hollow when tapped. Transfer to a wire rack to cool.

Sourdough Focaccia

Posted on by Ruth
carapelli focaccia
This post is sponsored by Carapelli Olive Oil. As always, all opinions expressed are my own.

While I love a hearty whole-grain sourdough loaf, nothing hits the spot like a fresh piece of focaccia fresh out of the oven. With a salted top, chewy interior, and crisp bottom, it’s the perfect accompaniment to a bowl of soup or stew. But it’s also a pretty tasty snack on its own, dipped in some good olive oil.

Focaccia is also one of the simplest breads to make, so it’s great for beginners or for days when you don’t have the time to babysit your dough. You don’t have to do much shaping or kneading for this bread — just mix, let it double, fold and let double again (this gives an extra airy, even texture); then gently turn into an oiled pan and let it rise some more before topping and baking. I’ve found that the key to really good focaccia is patience — really give it time to double twice for the best texture and flavor, and don’t be in a hurry to push it out to the edges of your pan.

For this sourdough focaccia, I used Carapelli Extra Virgin Olive Oil to create a flavorful bread with a crisp bottom and luscious, chewy interior. It’s especially delicious served with Carapelli Founders Edition Extra Virgin Olive Oil, a fresh and well-balanced blend with notes of wildflower and citrus. While you can top your focaccia with anything you want, I like to keep it simple with flaky salt, pepper, and a light sprinkling of herbs and parmesan to let the flavor of the bread and olive oil really shine.

A few notes:
  • I typically mix and bake focaccia in the same day, but you can retard the dough overnight too. You can refrigerate the dough either after the first doubling (fold, then put in the fridge to double again, then proceed as written); or you can refrigerate the dough after it’s been turned out into the oiled pan.
  • If you’re baking for a crowd, you can double this recipe and bake it in two 8-inch pans or in one 9×13 pan.
crumb shot focaccia
focaccia olive oil pour

Sourdough Focaccia

Makes one 8×8 pan

Ingredients:

  • 95g ripe sourdough starter (100% hydration)
  • 156g water
  • 1/2 tbsp olive oil (plus more for coating the pan and drizzling)
  • 213g bread flour
  • 10g rye flour
  • 5g sea salt
  • Flaky salt, pepper, thyme leaves, and grated parmesan

Method:

  1. Mix together all ingredients from starter through sea salt until smooth. Transfer to a well oiled container and cover with plastic wrap or a tea towel.
  2. Let dough rise until doubled (this can take 3-6 hours, depending on the temperature and the strength of your starter). Fold, then let double again.
  3. Pour a couple Tbsp of olive oil into 8×8 pan and tilt to cover the entire bottom.
  4. Carefully turn dough into the oiled pan, doing your best not to let it deflate. Let rest, covered, for 30 minutes, then gently press from the center out to fill the corners. (If the dough resists at all, let it rest for another 10 minutes and try again.) Let rise, covered, until very puffy and airy (in my 2-inch high pan, the dough comes up halfway). This usually takes me 2-3 hours (longer if the dough has been refrigerated overnight — see notes above). About 30-60 minutes before baking, preheat the oven to 500F with a rack and baking stone (if you have one) in the middle.
  5. When you’re ready to bake, drizzle the focaccia with olive oil and dimple the top with your fingers. Sprinkle with flaky salt, black pepper, and thyme leaves, if desired.
  6. Bake at 500F for 10 minutes, then turn the oven down to 450F and bake for another 15-20 minutes or until nicely browned and risen. Sprinkle on some parmesan during the last 10 minutes of baking, if you’d like.
  7. Let the focaccia cool in the pan for a couple of minutes before removing and cooling on a wire rack. It’s best served fresh out of the oven, but leftovers can be wrapped in foil and re-warmed in a low oven the next couple of days.


hannah poking focaccia


Sourdough Bagels

Posted on by Ruth
sourdough bagels 1

A few months ago, my husband casually mentioned that one of his favorite breakfasts was a bagel with cream cheese. How did I not know this, after five years of marriage??? After bemoaning that fact for awhile, I decided to get to work on a house bagel recipe.

I’ve posted a bagel recipe before, which is definitely delicious and worth making. But this time around I really wanted to put my own spin on bagels, incorporating my favorite features of New York (chewiness) and Montreal-style (a touch of sweetness and enrichment from eggs and oil) bagels and adding sourdough. After test batch after test batch, here we are!

A few notes:
  • There are many ways to shape bagels, but I prefer the rope method. It makes for a nice even crumb and the center hole stays a bit more open. If you need a visual, this video is similar to what I do.
  • This recipe calls for a couple special ingredients — vital wheat gluten and barley malt syrup. I can get both easily at my local bulk food / health food stores. In a pinch, you can sub in more bread flour for the VWG and honey or brown sugar for the barley malt syrup, but I really do feel like these two ingredients make bagels more….bagel-y! The VWG adds extra chew and the barley malt syrup has a unique flavor that is so distinctive.
  • This dough is quite stiff so it’s easiest to mix it in a stand mixer with a dough hook. If you do it by hand be prepared for a good workout — it’ll probably take a good 15+ minutes of hand kneading.
  • Bagels are best enjoyed soon after baking. You can toast them on the second or third day (store them in a plastic bag), but any longer than that I’d recommend splitting and freezing, then reheating in the toaster.
bagels with cream cheese
single bagel
split bagel

Sourdough Bagels

Makes ten 3 oz. bagels / Adapted from many sources

Ingredients:

  • 340g bread flour (I have subbed in 15% whole wheat flour with good results)
  • 10g vital wheat gluten (makes bagels extra chewy — sub more bread flour if you don’t have it)
  • 100g water (room temperature)
  • 20g olive oil
  • 50g egg (about 1 large)
  • 28g milk powder
  • 16g barley malt syrup
  • 20g granulated sugar
  • 10g kosher or sea salt
  • 300g active 100% hydration sourdough starter
  • 2 Tbsp honey or barley malt syrup (for poaching)
  • 1/4 c regular or baked baking soda
  • Assorted seeds, for topping (if desired)

Method:

  1. In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, vital wheat gluten (if using), milk powder, sugar, and salt.
  2. In a large glass measuring cup or bowl, whisk together the water, olive oil, egg, barley malt syrup, and starter.
  3. Add the wet ingredients to the dry ingredients, then turn the mixer on low to combine.
  4. Turn the mixer up to medium-low and mix until the dough is very smooth and strong (about 8 minutes, but depends on the strength of your mixer).
  5. Turn the dough out onto an unfloured work surface and form into a smooth ball. Cover with lightly oiled plastic wrap or a large mixing bowl and let rest for 10 minutes.
  6. Divide the dough into 10 equal portions, about 85g / 3 oz. each. Round each piece into a ball (it doesn’t have to be too tight) and let rest another 10 minutes.
  7. Line a large baking sheet with parchment paper and dust with semolina.
  8. To shape the bagels, roll each piece into an even rope (not tapered) about 10 inches long. Wrap the rope around your hand, with the ends overlapping by about 2 inches in your palm. Roll your palm firmly on your unfloured work surface to seal the ends together. Use a bit of water to help the ends stick together if needed. Transfer shaped bagels to the prepared baking sheet.
  9. Once all the bagels are shaped, cover with lightly oiled plastic wrap and allow to rise at room temperature for about 4 hours, or until noticeably puffy (they will not double in size). To check if the bagels have risen enough, fill a bowl with warm water. Place a bagel in the water and if it floats within 10 seconds, the bagels have risen enough. If not, keep checking every 15-20 minutes until a bagel passes the float test. (Pat the water off the test bagel before returning to the sheet pan.)
  10. Place the bagels in the refrigerator for at least 4 hours, or overnight.
  11. When you are ready to poach and bake the bagels, preheat the oven to 500F with a rack in the middle. Bring a large pot of water to a boil. Prepare a large cooling rack with a dishtowel underneath and carefully transfer the bagels to the rack, brushing the semolina off the bottoms. Redust the sheet pan with more semolina.
  12. Once the water comes to a full boil, add the honey/barley malt syrup and baking soda. Stir to dissolve.
  13. Drop as many bagels as will comfortably fit in your pot (usually 3 or 4) and poach for about 45-60 seconds. Flip the bagels and poach for another 45-60 seconds. Remove the bagels with a slotted spoon and transfer to the cooling rack. Let drain for about 30 seconds, then transfer to the sheet pan and sprinkle with desired toppings. Repeat with the remaining bagels.
  14. Bake the bagels at 500F for 5 minutes, then turn the oven down to 450F and bake another 10-15 minutes, or until you reach the desired color. Cool bagels on a wire rack for at least 15 minutes before splitting, slathering with cream cheese, and devouring. Bagels are best enjoyed the day they’re baked, but leftovers can be stored in a plastic bag for a couple days or split and frozen, well wrapped, for up to a month.
hands on bagels

Double Pumpkin Sourdough Milk Bread

Posted on by Ruth

double pumpkin sourdough milk bread
It’s that magical time of the year — the Virtual Pumpkin Party! Since 2015, Sara at Cake Over Steak has been organizing a huge pumpkin recipe explosion and I’m excited to participate again this year with this Double Pumpkin Sourdough Milk Bread. I always amazed at seeing the unique ways bloggers use this ubiquitous squash, and I hope you’ll take some time to browse this year’s recipe list.

This is a fall version that mashes up a couple of my favorite recipes on this site: the sourdough pumpkin hokkaido milk bread and the sourdough milk bread twists. Since today is all about the pumpkin, I’ve opted to fill this bread with a pumpkin butter-esque filling (you could totally sub in actual pumpkin butter, if you have some on hand).

crumb shot double pumpkin sourdough milk bread

One note about this bread: the pumpkin puree can be a bit of a wildcard, as the moisture content can vary from brand to brand. I’ve tried both canned and homemade purees; and they both work — but you’ll want to make sure your puree isn’t too watery. (If it is on the watery side, blot it with some paper towels before measuring it out.) If you’ve made my regular sourdough milk bread recipes, you may notice that the dough seems a bit stickier than usual. That’s totally normal. I usually crank the speed up a little higher (say 5 on a KitchenAid mixer) and mix for a few minutes longer to get the dough to come together, but you may have to add a couple extra tablespoons of flour as well.

Previous CTD Virtual Pumpkin Party recipes: Fall Cliche Cake and Pumpkin Apple Butter Pie.

double pumpkin sourdough milk bread with gourds

Double Pumpkin Sourdough Milk Bread

Makes one loaf (I love using a 9x4x4 Pullman Pan, but a 9×5 will work too)

Ingredients

Levain:

  • 18g ripe sourdough starter (100% hydration)
  • 31g milk
  • 57g bread flour
  • Mix and ferment at room temperature until ripe, about 6-12 hours depending on temperature and strength of your starter.

Final dough:

  • 284g bread/AP flour
  • 46g sugar
  • 52g butter, at cool room temperature
  • 21g milk powder
  • 53g egg (about 1 large)
  • 7g salt
  • 104g milk
  • 100g pumpkin or butternut squash puree
  • All of the levain

Filling:

  • 170g pumpkin or butternut squash puree
  • 55g dark brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp allspice
  • 1/4 tsp ground nutmeg
  • Pinch of salt

To Finish:

  • Egg wash (1 egg whisked with a little water or milk)
  • 30g honey
  • 40g water
  • Pearl sugar (optional, for garnish)

Method:

  1. Mix together all final dough ingredients except the salt and butter until just combined. Cover and autolyse (rest) for 45-60 minutes.
  2. Add salt, and knead dough until gluten is moderately developed. The dough will start out sticky and rough but should gradually come together and feel quite smooth and stretchy. Add butter a tablespoon at a time, mixing the first completely before adding the second. Continue kneading until the gluten is very well developed and the dough passes the windowpane test as demonstrated here. The dough should be smooth and supple (and quite lovely to handle!). This will take quite some time, especially if done by hand. Consider it your arm workout for the day!
  3. Transfer to a clean bowl, cover, and bulk rise at room temp (73F) for 2 hours. The dough will be noticeably expanded, but not doubled. Fold, cover tightly with plastic wrap, and refrigerate overnight (or at least 8 hours).
  4. Grease and line a Pullman Pan or 9×5 loaf pan with parchment paper, leaving an overhang of at least 2 inches on the long sides (for easy removal later). Whisk together all filling ingredients.
  5. On a lightly floured surface (I prefer a Silpat), roll out the dough (straight from the fridge) into a square roughly 10 x 15 in. Spread your filling evenly over the surface, leaving a 1/2 inch border along one short edge. Turn the dough so the short end without the border is facing you. Brush the opposite end with water, and gently but tightly roll dough up like a jelly roll. Once rolled up, roll gently back and forth a few times to seal. Transfer the log to the fridge or freezer for about 10 minutes to firm up (optional).
  6. Using a bench scraper or sharp knife, cut the dough in half lengthwise. Place the two sides next to each other, cut side up. Gently pinch the tops together and twist the two together, keeping the cut sides up. Transfer twist to the prepared pan. (See here for a some helpful pictures.)
  7. Cover with plastic and proof for about 6 hours at room temperature. When ready, the dough should look very puffy and have risen to the top of the pan.
  8. When the loaf is nearly finished rising, preheat the oven to 400F and prepare the egg wash. Just before baking, brush the surface lightly with egg wash.
  9. Bake for 20 minutes at 400F, then turn the oven down to 375F, rotate the pan, and bake for about 15 more minutes or until the loaf is well browned and registers at least 195F in the center. If the loaf is browning quickly, tent with foil. (I cover mine for the last 10 minutes or so.)
  10. Immediately after taking the loaf out, brush all over with honey simple syrup and top with pearl sugar, if desired. Cool in the pan for 5-10 minutes, then transfer to a wire rack to finish cooling.

Malted Sourdough Cinnamon Rolls

Posted on by Ruth

malted cinnamon roll breakfast scene

This post was created in partnership with East Fork Pottery. As always, all thoughts and opinions are my own.

Happy Fall! Despite a bit of a heatwave this past week, I’m ready to fully embrace the change of seasons. Apple picking, pumpkin spice, chunky sweaters — bring it all on!

I’m so excited to share these malted sourdough cinnamon rolls with you today, in partnership with East Fork Pottery. Inspired by East Fork’s new malt glaze, I added the toasty notes of malt to these classic breakfast treats by subtly weaving it into the dough, filling, and frosting. I honestly don’t think I’ll make cinnamon rolls any other way now! Plus, these rolls just look extra inviting on that beautiful bread & butter plate, don’t you think?

hands on plate

malted cinnamon roll on east fork pottery plate

A few notes:

  • The base dough for these rolls is the sourdough Hokkaido milk bread that I’ve used several times on this site before. If you haven’t tried this style of bread before, I highly recommend reading through those posts for more tips and tricks.
  • To add the malt flavor I use both barley malt syrup malted milk powder (Ovaltine is easiest for me to find, but you can use Milo/Horlicks/Carnation/whatever is available in your local supermarket — just make sure it’s classic malted milk powder and not chocolate malt).
  • To have these rolls ready to bake in the morning, I recommend mixing the dough 24 hours before you plan to bake (build the levain the night before). Shape the dough right before going to sleep, proof at room temperature overnight, and bake first thing in the morning. It takes a little planning ahead, but the actual hands-on time is fairly minimal.
  • I highly recommend baking the rolls in an 8×8 or 9×9 square cake pan (square cake pan). They seem to bake most evenly in this kind of pan — ceramic dishes take too long to heat up and the tops dry out before the bottom is cooked.

Malted Sourdough Cinnamon Rolls

Makes 9 rolls

Ingredients

For the levain

  • 18g starter (100% hydration)
  • 31g milk
  • 57g bread flour
  • Mix and ferment at room temperature until ripe (mine is usually ready in 6-8 hours, but it depends on the ambient temperature and strength of your starter). When ready it should be more than doubled in volume, puffy, and domed. You should see large bubbles if you pull back the top.

For the final dough:

  • 284g bread/AP flour (I use half and half)
  • 35g barley malt syrup
  • 21g malted milk powder
  • 53g egg (about 1 large)
  • 100g milk
  • 80g cream
  • All of the levain
  • 6g salt
  • 52g unsalted butter, at cool room temperature

For the filling:

  • 100g brown sugar
  • 15g malted milk powder
  • 1 Tbsp ground cinnamon
  • 1 Tbsp arrowroot powder or cornstarch
  • Pinch of salt
  • One egg, whisked with a bit of water or milk

For the malted cream cheese frosting:

  • 90g cream cheese, softened
  • 60g butter, softened
  • 20g malted milk powder
  • 75g icing sugar
  • Pinch of salt

Method

  1. Mix together all final dough ingredients except the salt and butter until just combined. Cover and autolyse (rest) for 45-60 minutes.
  2. Add salt, and knead dough (with the dough hook attachment if using a stand mixer) until gluten is moderately developed (I use speed 3-4 on a KA mixer). The dough will start out sticky and rough but should gradually come together and feel quite smooth and stretchy. Turn the mixer to low and add butter about a tablespoon at a time, incorporating each batch before adding the next. Turn the speed back up and continue kneading until the gluten is very well developed and the dough passes the windowpane test as demonstrated here. The dough should be smooth and supple (and quite lovely to handle!). This will take quite some time, especially if done by hand. Consider it your arm workout for the day!
  3. Transfer dough to a clean and lightly oiled bowl, cover, and bulk rise at room temp for 2 hours. The dough will be noticeably expanded, but not doubled. Fold, cover tightly with plastic wrap, and refrigerate overnight (or at least 8 hours, and up to 24).
  4. When ready to shape, mix together the filling ingredients and prepare the egg wash. Lightly grease a 8×8 square baking pan. Take the dough out of the refrigerator and transfer to a lightly floured surface. Roll into a large rectangle about 10″ x 14″, doing your best to maintain an even thickness.
  5. Brush the rectangle with an even coat of egg wash and sprinkle on the malted cinnamon-sugar mixture. Go all the way to the edges and gently press to adhere.
  6. Starting with the long edge closest to you, roll the dough up like a jelly roll, pinching to seal. Cut into 9 even pieces (~1.5 in. thick) using a sharp knife or dental floss (my preferred method). Transfer the rolls to the prepared pan, leaving space between each.
  7. Gently brush the rolls with a coat of egg wash (this keeps it from drying out) and cover with a piece of lightly oiled plastic wrap. Proof at room temperature until the dough is very puffy and roughly doubled. This usually takes me ~8 hours, or overnight.
  8. About 45 minutes before you’re ready to bake, preheat your oven to 400F with a rack in the middle. Bake the rolls for about 20 minutes, rotating about halfway between. When finished, the rolls should be golden brown and register 195-200F in the center.
  9. While the rolls are baking, prepare the frosting. Beat the cream cheese, butter, and salt together on medium until smooth. Add the malted milk powder and about half the icing sugar and beat to combine. Add the remaining icing sugar and beat for 1-2 minutes until fluffy.
  10. Allow the rolls to cool for a few minutes on a wire rack before spreading with frosting. Serve warm.

Einkorn Rye Sourdough and Copper Chef Giveaway!

Posted on by Ruth

einkorn rye sourdough bloom
This post is sponsored by Copper Chef. As always, all ideas and opinions expressed here are my own.

Happy September! It seems like summer disappeared in the blink of an eye, but honestly I’m always happy to see fall arrive — the changing colors and warm spices signal my favorite time of the year. Plus, the cooler temperatures make me even more excited than normal to bake fresh loaves of sourdough bread. There’s something so comforting about the warmth of the oven and the aroma of fresh bread on a crisp fall day!

einkorn rye sourdough flatlay

This einkorn and rye sourdough loaf is a new favorite around these parts. If you’ve never tried einkorn flour, you’re in for a treat. It has a wonderful nutty/grassy aroma and gives dough a silky smooth feel. Einkorn is relatively low in gluten, which can make it challenging to incorporate in large percentages. Here I’ve kept it to 20% — enough to impart its unique flavor without making the dough too unruly.

einkorn rye sourdough crumb shot

Baking this loaf was easier than ever using my new Copper Chef Wonder Cooker. Many home bakers like to bake their hearth style loaves in preheated dutch ovens, which trap steam and retain heat similar to professional steam-injected ovens. Because I tend to shape my loaves as batards (ovals), I usually have to use a more complicated setup create steam in my home oven. The Wonder Cooker, though, can function as a dutch oven; and its oblong shape and 9-quart capacity easily fits my standard 1.5 – 2 pound batards — hooray!

Another of the Wonder Cooker’s winning features is the ability to configure it so that the shallow pan is on the bottom — I simply have to slide the prepared loaf onto the preheated pan rather than worry about dropping it into a deep (and blazing hot) pot. I definitely see myself baking a lot more loaves in the Wonder Cooker — it’s so easy, and the results are top notch.

einkorn rye sourdough on wonder cooker

I’m happy to announce that Copper Chef is graciously offering a free Wonder Cooker to one of my readers! I’ve enjoyed this versatile cookware not only for baking bread but also frying donuts; and I’m looking forward to testing out more of its 14 cooking functions in the very near future. Follow this link to enter the Wonder Cooker giveaway! Giveaway runs through September 18, 2018, and is open to residents of the lower 48 states.

Notes:

Einkorn Rye Sourdough

Makes one large loaf

Ingredients:

  • 150g AP flour (37.5%)
  • 130g bread flour (32.5%)
  • 80g whole einkorn flour (30%)
  • 40g whole rye flour (10%)
  • 70g 100% hydration ripe sourdough starter (17.5%)
  • 320g water, divided (80%)
  • 9g sea salt (2.25%)

Method:

  1. Mix together the flours and water (reserve 50g for mixing later) and autolyse (rest) for 2-4 hours, covered with a tea towel.
  2. Add the mature starter and about half the reserved water and mix until the starter is incorporated. Rest for 20 minutes.
  3. Add the salt and pinch in. If the dough feels like it can handle it, add in the remaining reserved water and mix to combine. If you did a long autolyse, the dough should be decently strong at this point and you shouldn’t need to mix too much (maybe 1-2 minutes). If it feels weak, do a couple minutes of stretch and fold or slap and fold so the dough is moderately developed. It will continue to strengthen through bulk so it doesn’t need to be smooth at this point. Transfer the dough to a clean and lightly oiled container and cover with a clean tea towel.
  4. Bulk ferment in a warm place, folding every half hour for the first 1-2 hours and hourly after that. Bulk fermentation is done when the dough has increased by 30-50%, you can see fermentation bubbles along the bottom and sides of the container, and the edges are domed where the dough meets the container. For me, with the dough kept around 74-76F, this took about 4.75 hours.
  5. Transfer the dough to a lightly floured surface and gently preshape into a round. Let rest uncovered for 20-30 minutes.
    Prepare your basket (or other proofing vessel) by lining with a lint-free linen/cotton tea towel or lightly dusting with rice flour. Lightly flour your work surface and the rested round. Flip your preshaped round and shape as desired (boule or batard). Transfer to the prepared proofing container and cover with plastic. Proof at room temperature for 30 minutes, then refrigerate for 12-14 hours (or overnight).
  6. An hour before baking, preheat your oven to 500F (550 if it goes that high). You can bake this loaf in a Wonder Cooker (which you should preheat with the oven, covered with the shallow side down), or use your preferred method of steaming. While the oven is preheating, I also like to uncover my loaf (i.e. remove the plastic, but keep it refrigerated). This dries out the surface a little which I find makes scoring easier.
  7. When the oven is ready, invert your loaf onto a piece of parchment on a pizza peel. Score as desired, then transfer to the oven and immediately lower the temperature to 500F. If using a Wonder Cooker, carefully remove the preheated pan, remove the cover, and gently slide the scored loaf (still on the parchment) onto the shallow side of the pan. Place a few ice cubes around the edge of the pan (not touching the loaf — optional, but I think it provides an extra burst of steam) and immediately cover the loaf with the deep side of the pan and return to the oven.
  8. Bake with steam (or covered) at 500F for 20 minutes. After 20 minutes, lower the heat to 450F, remove the cover and bake for another 20 minutes at 450F or until your desired doneness, rotating a couple times for even baking. When finished, the crust should be nicely browned and the loaf should sound hollow when tapped on the bottom.
  9. Transfer to a wire rack and cool for at least an hour before cutting.

einkorn rye sourdough half crumb shot

Soft sourdough sandwich bread

Posted on by Ruth

soft sourdough sandwich bread

Many variations of this soft sourdough bread already exist on this site, but not one for good old white sourdough sandwich bread. This recipe makes a wonderfully soft loaf that my kids gladly eat plain, but it makes a mean sandwich and french toast as well. Using sourdough adds depth of flavor and keeps it fresh for multiple days! You can see me mix a similar style of dough in my Instagram story highlights (“Swirl Bread”), and there are lots of tips in previous posts on how to successfully make this style of bread. In summary, a thorough kneading, proper shaping, and full proofing are key to getting the right “shreddable” texture. It takes a little practice but I think it’s well worth the effort!

Suggested baking schedule:

You can make this bread in one day (there are a couple suggested schedules in my book, Baked to Order), but my preference is to make this loaf over two days. Resting the dough in the refrigerator overnight makes the dough easier to shape and adds an extra depth of flavor. I suggest you try to follow this schedule a couple of times until you’ve made it successfully, then adjust to fit your schedule.

  • Day 1, morning: Build stiff levain (note that you need an active and fed 100% hydration starter to build the levain, so feed as necessary so it will be ready)
  • Day 1, late afternoon/evening: Mix dough and let rise at room temperature for 2 hours, then refrigerate overnight
  • Day 2, morning: Shape dough and proof
  • Day 2, afternoon: Bake

.

sliced soft sourdough sandwich bread

Baker’s notes:

  • The stiff levain is…stiff! It should resemble bread dough. I like using a stiff levain as it adds additional strength to this enriched dough, which helps for the extended periods of fermentation.
  • Due to the enrichments in this dough (which slow fermentation), the final proof for this loaf must be done at room temperature (ideally 78-80F).   
  • It is possible to knead this dough by hand, though it will take considerably longer and can be quite sticky especially once the butter is added. If kneading by hand, I suggest using a slap and fold technique as demonstrated here. Consider it your workout for the day! 
  • If you have a 13x4x4 pullman pan, make 1.5x this recipe. Baking time might be a few minutes longer.
  • Please note that as with all recipes (but particularly sourdough ones), timings are only estimates. The amount of time your bread takes to proof will depend on the strength of your starter, kneading, and dough/room temperature. Also, starters that are not sufficiently strong enough and dough that is under/overkneaded can result in bread that does not rise as high — though the resulting loaf is usually still delicious!  

Soft Sourdough Sandwich Bread

Makes one 9x4x4 or 9×5 loaf (I absolutely love using my Pullman Pan for this!)| Adapted from Baked to Order and The Fresh Loaf

Ingredients:

For the stiff levain:

  • 18g ripe, active sourdough starter (100% hydration)
  • 31g milk
  • 57g bread flour

Final dough:

  • 142g bread flour
  • 142g all-purpose flour
  • 35g granulated sugar
  • 1 large egg (~50g)
  • 135g milk, cold
  • 21g milk powder
  • All of the levain, fully ripened
  • 7g salt
  • 35g unsalted butter, softened

To finish:

  • Milk, for brushing
  • Melted butter, for brushing

Method

  1. Make the stiff levain: In a medium bowl, mix the starter, milk, and flour together to form a stiff dough. Cover the bowl and ferment the levain at warm room temperature until more than doubled in volume, puffy, and domed, about 8 to 12 hours.
  2. Autolyse the dough: In a bowl of a stand mixer fitted with a dough hook, mix together all final dough ingredients except the salt and butter until just combined. Cover and autolyse (rest) for 30-60 minutes.
  3. Mix the dough: Add salt, and knead dough on low until gluten is moderately developed, about 5 minutes. The dough will start out sticky and rough but should gradually come together and feel smooth and stretchy. Add the butter in two batches, mixing in the first portion completely before adding the second. Continue kneading on low/medium-low until the gluten is very well developed and the dough passes the windowpane test as demonstrated here. Timing will depend on your flours and mixer, but usually takes about 5-10 minutes after the butter has been added. The dough should be smooth and supple (and quite lovely to handle!). Desired dough temperature is ~76-78F.
  4. Bulk rise and refrigerate dough: Transfer to a clean and lightly oiled bowl, cover, and bulk rise at warm room temperature for 2 hours. The dough will be noticeably puffed, but not doubled. Stretch and fold once, cover tightly with plastic wrap, and refrigerate overnight (at least 6 hours, and up to 24).
  5. Bring dough to room temperature: The next day, take the dough out and transfer to a lightly floured surface. Divide it into 3 or 4 equal parts and lightly shape each into a ball. Rest for one hour, covered by lightly oiled plastic.
  6. Shape the dough: Using a lightly floured rolling pin, roll each ball into an oval and roll up (like a jelly roll). Rest for 10 minutes. Roll each piece into an oval again, along the seam, and re-roll as tightly as possible. Transfer rolls to a loaf pan, seam sides down. Cover loosely with plastic and allow to rise about 6-8 hours at warm room temperature (78-80F). The dough should roughly triple in volume and nearly fill the tin (if using a Pullman Pan).
  7. Preheat the oven: About 1 hour before baking, preheat oven to 400F with a rack in the middle. After the dough has finished proofing, brush lightly with milk, transfer to oven, and bake for 20 minutes. After 20 minutes, reduce the heat to 350F and continue baking for 10-15 minutes, or until the internal temperature is at least 195F. If the loaf is browning too quickly, tent a piece of foil over the top to keep from burning. When the loaf is finished, immediately remove from the pan and turn onto a wire rack. Brush melted butter over the top and sides while the loaf is still warm, if desired (this helps create a soft crust). Allow to cool completely before slicing. Store leftovers in a sealed plastic bag.

sliced sourdough sandwich bread

sandwich bread slice

Sourdough Matcha and Black Sesame Swirl Bread

Posted on by Ruth

matcha black sesame swirl bread

Hello friends! Many of you have been asking about this matcha and black sesame variation of swirl bread since I posted my first test on Instagram. I was hoping it would be as easy as subbing in some black sesame spread for the cinnamon sugar, but alas — the spread was delicious but too wet, resulting in too much steam (and, consequently, unsightly gaps) during the baking process. (It does taste good, though, so if you don’t really care so much about the swirl it’s an option. Or maybe try shaping your loaf this way.

But if you are swirl-obsessed, you’ll want to go the extra step to make some black sesame sugar. This is a recipe I first saw on Lady and Pups and it works a charm. I can find roasted sesame seeds very easily at my local Asian supermarket; but if you don’t have those you can roast your own via Mandy’s instructions.

Also, a word about matcha. The next time I make this, I’m going to try adding a bit more because I personally like a strong matcha flavor. I suspect there will be other tweaks that will need to come in play, though, because I find too much matcha powder tends to dry out baked goods (a 1:1 swap with some of the flour didn’t work for me; I had to keep the original amount of flour to create a strong enough dough). The intensity of your matcha flavor will also very much depend on the quality of your powder — a culinary grade one works best for baking. So all that to say, experiment with quantities to your taste, but you’ll likely need to adjust the liquid/flour level to compensate.

Lastly, if you follow me on Instagram, I have a story highlight called “Swirl Bread” that goes through the entire process (it’s the cinnamon swirl version, but the method is the same. This will hopefully give you some visual cues as to how your dough should look at each stage.

Enjoy!

Sourdough Matcha and Black Sesame Swirl Bread

Makes one loaf (I highly prefer a 9x4x4 Pullman Pan for the nicest shape, but a regular 9×5 loaf pan works too)

Ingredients

For the levain

  • 18g starter (100% hydration)
  • 31g milk
  • 57g bread flour
  • Mix and ferment at room temperature until ripe (mine is usually ready in 4-6 hours, but it depends on the strength of your starter). When ready it should be more than doubled in volume, puffy, and domed. You should see large bubbles if you pull back the top.

For the final dough:

  • 284g bread/AP flour (I use half and half)
  • 46g sugar
  • 21g milk powder
  • 12g matcha powder, preferably culinary grade
  • 53g egg (about 1 large)
  • 104g milk
  • 88g cream
  • All of the levain
  • 6g salt
  • 52g unsalted butter, at cool room temperature

For the black sesame sugar filling:

  • 50g brown sugar
  • 50g granulated sugar
  • 50g roasted black sesame seeds
  • One egg, whisked with a bit of water or milk

Method

  1. Mix together all final dough ingredients except the salt and butter until just combined. Cover and autolyse (rest) for 45-60 minutes.
  2. Add salt, and knead dough (with the dough hook attachment if using a stand mixer) until gluten is moderately developed (I use speed 3-4 on a KA mixer). The dough will start out sticky and rough but should gradually come together and feel quite smooth and stretchy. Turn the mixer to low and add butter about a tablespoon at a time, incorporating each batch before adding the next. Turn the speed back up and continue kneading until the gluten is very well developed and the dough passes the windowpane test as demonstrated here. The dough should be smooth and supple (and quite lovely to handle!). This will take quite some time, especially if done by hand. Consider it your arm workout for the day!
  3. Transfer dough to a clean and lightly oiled bowl, cover, and bulk rise at room temp for 2 hours. The dough will be noticeably expanded, but not doubled. Fold, cover tightly with plastic wrap, and refrigerate overnight (or at least 6 hours, and up to 24).
  4. To prepare the filling, combine the sugars and sesame seeds in a small bowl. Pulse about half of the mixture in a food processor until it resembles cornmeal (this took about 20 pulses for me). Transfer to an airtight container and repeat with the other half. Cover and refrigerate until ready to use. (This is done in two portions to avoid over-processing the ingredients, which will result in sesame butter…)
  5. When ready to shape, prepare the egg wash. Line a loaf pan (I prefer a Pullman pan) with parchment and lightly grease. Take the dough out of the refrigerator and transfer to a lightly floured surface. Roll into a large rectangle about 10″ x 15″, doing your best to maintain an even thickness (the more accurate your shape, the better your swirl will look at the end).
  6. Brush the rectangle with an even coat of egg wash and sprinkle on a generous and even layer of black sesame sugar. Go all the way to the edges and gently press to adhere.
  7. Fold in the long edges so they meet at the middle, like you are closing the shutters on a window. You should have a long, skinny rectangle about 15″ x 5″. Repeat the egg wash and black sesame sugar process, again going all the way to the edges.
  8. Starting with the short end closest to you, roll the rectangle into a tight log. Transfer, seam side down, to the prepared pan.
  9. Brush the loaf with a coat of egg wash (this keeps it from drying out) and cover with a piece of lightly oiled plastic wrap. Proof at room temperature until the dough is puffed and roughly doubled (if you’re using a pullman pan, the dough should fill the length of the pan and be about an inch from the top). This usually takes me ~8 hours, or overnight. Cover and refrigerate the egg wash; you’ll use it again later.
  10. About 45 minutes before you’re ready to bake, preheat your oven to 400F with a rack in the middle. When the oven is preheated, gently brush the loaf with another coat of egg wash. Bake for 20 minutes, then turn the oven down to 350F, rotate the pan, and bake for another 20-30 minutes. (If the loaf is browning too quickly, tent a piece of tinfoil over the top.) When finished, the loaf should be well browned and register at least 195F in the center.
  11. Gently remove the loaf from the pan and cool on its side (this helps the loaf retain its shape and keeps the bottom from getting soggy). Resist the urge to cut before the loaf has cooled; otherwise the texture will be gummy. Leftovers keep well at room temperature for a few days, well wrapped; it also makes excellent French toast.

matcha black sesame swirl bread 2

Sourdough Cinnamon Raisin Swirl Bread

Posted on by Ruth

stacked swirl bread
I’m pretty excited about this recipe. I have a soft spot for raisin toast, having grown up on that red-packaged Sunmaid Raisin Bread (so good with butter…); and have been wanting to make a sourdough raisin loaf for quite awhile now. But not just a plain raisin loaf: a cinnamon-swirled raisin loaf, because what’s better than slowly unraveling and eating a piece of swirly carbs for breakfast? Well, maybe French toasting said swirly carb, but we’re getting ahead of ourselves.

So anyways, this loaf took me a few tries to get right. At first I used a cinnamon-butter paste for the swirl, but this left me with gaps (I think the butter generated too much steam during baking) and the texture was too heavy. Egg wash turned out to be a much better solution. The folding technique I first saw on Bake Street, and I love it! The swirl is encased within the loaf and makes for a really striking presentation. I had to try a couple times to work out the proper dimensions for my pan, but in the end I’m really happy with the result.

A few notes:

  • There’s no beating around the bush: this loaf takes time. I like having this loaf for breakfast, so I will make the levain when I get up in the morning, mix the dough early afternoon, shape the bread right before going to bed, and bake first thing the next morning. Keep in mind that the health of your starter and your environment play a big part in fermentation times, so always “watch the dough and not the clock.” If you follow me on Instagram, I have a story highlight called “Swirl Bread” that goes through the entire process. This will hopefully give you some visual cues as to how your dough should look at each stage.
  • The base dough for this bread is the sourdough Hokkaido milk bread that I’ve used a few times on this site before. If you haven’t tried this style of bread before, I highly recommend reading through those posts for more tips and tricks.

uncut swirl bread

cut swirl bread

Sourdough Cinnamon Raisin Swirl Bread

Makes one loaf (I highly prefer a 9x4x4 Pullman Pan for the nicest shape, but a regular 9×5 loaf pan works too)

Ingredients

For the levain

  • 18g starter (100% hydration)
  • 31g milk
  • 57g bread flour
  • Mix and ferment at room temperature until ripe (mine is usually ready in 4-6 hours, but it depends on the strength of your starter). When ready it should be more than doubled in volume, puffy, and domed. You should see large bubbles if you pull back the top.

For the final dough:

  • 284g bread/AP flour (I use half and half)
  • 46g sugar
  • 21g milk powder
  • 53g egg (about 1 large)
  • 104g milk
  • 88g cream
  • All of the levain
  • 6g salt
  • 52g unsalted butter, at cool room temperature
  • 100g raisins

For the filling:

  • 100g brown sugar
  • 1 Tbsp ground cinnamon
  • 1 Tbsp arrowroot powder or cornstarch
  • Pinch of salt
  • One egg, whisked with a bit of water or milk

Method

  1. Mix together all final dough ingredients except the salt, butter, and raisins until just combined. Cover and autolyse (rest) for 45-60 minutes.
  2. Add salt, and knead dough (with the dough hook attachment if using a stand mixer) until gluten is moderately developed (I use speed 3-4 on a KA mixer). The dough will start out sticky and rough but should gradually come together and feel quite smooth and stretchy. Turn the mixer to low and add butter about a tablespoon at a time, incorporating each batch before adding the next. Turn the speed back up and continue kneading until the gluten is very well developed and the dough passes the windowpane test as demonstrated here. The dough should be smooth and supple (and quite lovely to handle!). This will take quite some time, especially if done by hand. Consider it your arm workout for the day! Mix in the raisins just until incorporated.
  3. Transfer dough to a clean and lightly oiled bowl, cover, and bulk rise at room temp for 2 hours. The dough will be noticeably expanded, but not doubled. Fold, cover tightly with plastic wrap, and refrigerate overnight (or at least 6 hours, and up to 24).
  4. When ready to shape, mix together the filling ingredients and prepare the egg wash. Line a loaf pan (I prefer a Pullman pan) with parchment and lightly grease. Take the dough out of the refrigerator and transfer to a lightly floured surface. Roll into a large rectangle about 10″ x 15″, doing your best to maintain an even thickness (the more accurate your shape, the better your swirl will look at the end).
  5. Brush the rectangle with an even coat of egg wash and sprinkle on about half the cinnamon-sugar mixture. Go all the way to the edges and gently press to adhere.
  6. Fold in the long edges so they meet at the middle, like you are closing the shutters on a window. You should have a long, skinny rectangle about 15″ x 5″. Repeat the egg wash and cinnamon-sugar process, again going all the way to the edges.
  7. Starting with the short end closest to you, roll the rectangle into a tight log. Transfer, seam side down, to the prepared pan.
  8. Brush the loaf with a coat of egg wash (this keeps it from drying out) and cover with a piece of lightly oiled plastic wrap. Proof at room temperature until the dough is puffed and roughly doubled (if you’re using a pullman pan, the dough should fill the length of the pan and be about an inch from the top). This usually takes me ~8 hours, or overnight. Cover and refrigerate the egg wash; you’ll use it again later.
  9. About 45 minutes before you’re ready to bake, preheat your oven to 400F with a rack in the middle. When the oven is preheated, gently brush the loaf with another coat of egg wash. Bake for 20 minutes, then turn the oven down to 350F, rotate the pan, and bake for another 20-30 minutes. (If the loaf is browning too quickly, tent a piece of tinfoil over the top.) When finished, the loaf should be well browned and register at least 195F in the center.
  10. Gently remove the loaf from the pan and cool on its side (this helps the loaf retain its shape and keeps the bottom from getting soggy). Resist the urge to cut before the loaf has cooled; otherwise the texture will be gummy. Leftovers keep well at room temperature for a few days, well wrapped; it also makes excellent French toast.

side by side swirl bread