Tuesdays with Dorie BWJ: Mixed-Starter Bread & Walnut BreadDecember 2, 2014 at 5:32 pm | Posted in BWJ, groups, savory things, tuesdays with dorie, yeast breads | 13 Comments
Tags: baking, bread
Two things you need to have before making Steve Sullivan’s Mixed-Starter Bread are a piece of leftover bread dough and plenty of time. The “old dough” can be just a little hunk of raw dough saved from last night’s pizza party. As for time, we’re talking about a whole weekend. That’s the time needed to feed that old dough and turn it into a big batch of airy new dough.
Once you’ve successfully done your time feeding the starter and kneading and rising your dough, you can make a variety of shapes out of it…like a nice baguette, an amazing couronne, or cute wheat stalk. You can even knead in a heap of walnuts and make a big Walnut Bread. Not wanting to fully stock my freezer with bread loaves, I made a half-recipe of the dough and divided into a somewhat imperfectly snipped wheat stalk (pain d’epi) and a walnut boule.
In the book, the walnut boule is made with an entire batch of the finished mixed-starter dough, so mine is just a baby boule and it baked through much faster than a big guy would have. As a result of reduced oven time, it didn’t brown as much as I would have liked, so I cheated by painting on a little olive oil before its last five minutes of baking. I still wish I’d gotten a both breads a bit darker.
Due to the lack of afternoon light in my house this time of year, I didn’t get a good shot of the cut breads. Even though you feel like you’ve done a lot of waiting while making this dough, it actually doesn’t hang around long enough to develop a sourdough flavor. You get soft white bread with air holes inside and a real crust outside. The walnut version is excellent with cheese, and I’ll take salty butter on the epi, please.
For the recipe, see Baking with Julia by Dorie Greenspan (the mixed-starter bread is also here and the walnut bread is here). There’s also a video of the BWJ episode showing how to make and shape the mixed-starter bread. Finally, don’t forget to check out the rest of the TWD Blogroll!