Description
Discover the unique flavor of Salt-rising Bread with our step-by-step guide. Learn its origins, special rise technique, and tips for baking this traditional loaf perfectly.
Ingredients
Scale
- 1 cup (240 ml) milk
- 5 cup (120 ml) cornmeal
- 1 tablespoon (15 ml) white sugar
- 1 teaspoon (5 ml) salt
- 2 cup (480 ml) s warm water (110 degrees F/45 degrees C)
- 2 cup (480 ml) s all-purpose flour
- 2 tablespoon (30 ml) s white sugar
- 3 tablespoon (45 ml) s vegetable oil
- 5 teaspoon (3 ml) baking soda
- 1 tablespoon (15 ml) warm water (110 degrees F/45 degrees C)
- 6 cup (1440 ml) s all-purpose flour
Instructions
- To Prepare the Starter: Warm up the milk and mix in 1 tablespoon of sugar, the cornmeal, and 1 teaspoon of salt. Transfer this mixture to a jar and place it in a container filled with hot water, like an electric skillet or crock pot. Keep the temperature between 105 to 115 degrees F (40 to 47 degrees C) for 7 to 12 hours or until it starts fermenting. You’ll notice gas release when fermentation is adequate, and bubbles may take up to 24 hours to form. Wait for the starter to become active before proceeding with the bread-making. A distinct salt-rising aroma will emerge as it ferments.
- Once the starter is active and bubbly, transfer it to a medium-sized bowl. Add in 2 cups of warm water, 2 tablespoons of sugar, the vegetable oil, and 2 cups of all-purpose flour. Mix the sponge thoroughly. Place the bowl back in the hot water to maintain a consistent temperature of 105 to 115 degrees F (40 to 47 degrees C). Cover the bowl and let the mixture rise until it’s light and full of bubbles, which should take 2 1/2 to 3 hours.
- Mix the baking soda into 1 tablespoon of warm water and add it to the sponge. Gradually incorporate 5 1/4 cups of flour into the sponge, kneading in additional flour as needed. Knead the dough for about 10 minutes until it becomes smooth and easy to handle. Divide the dough into three equal parts. Shape each portion and place them in three greased 9x5x3 inch pans. Set the pans either in warm water or in a warm oven with a bowl of hot water, keeping the temperature at 85 degrees F (30 degrees C). Allow the dough to rise until it reaches 2 1/2 times its original size, which should take around 5 hours. The dough should rise to the tops of the pans.
- Heat the oven to 375 degrees F (190 degrees C).
- Cook the bread at 375 degrees F (190 degrees C) for 10 minutes. Then, lower the oven temperature to 350 degrees F (175 degrees C) and continue baking for another 20 minutes or until the bread is a light golden hue. You can preserve the salt-rising culture by saving 1/4 cup of a successful sponge. Pour it onto a saucer, cover with cheesecloth, and let it dry. Store the dried flakes in plastic in a cool, dry place, or freeze them until needed for salt-rising bread. To use, dissolve the flakes in a new warm starter and proceed with the recipe, enhancing your bread’s flavor.
Notes
- Warm the milk carefully, ensuring it’s comfortable to the touch.
- Use room-temperature flour to keep the sponge warm for proper fermentation.
- Knead the dough for about 10 minutes until it’s smooth and elastic.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Française
Nutrition
- Calories: 124 kcal
- Fat: 2 g
- Protein: 3 g
Keywords: salt rising bread, bread starter fermentation, baking with cornmeal, homemade salt bread, warm water dough, fluffy homemade bread
