I am a real dork about Thanksgiving. Seriously, the menu planning begins as early as September, with many revisions and trial balloons until I feel that it's just right. I love Thanksgiving and I guess maybe the planning helps me to extend the pleasure of the holiday.
I had been trying to decide what bread to make, possibly a repeat of the butternut squash brioche that I made last year? It was very wonderful. As I was flipping through this month's Bon Appetit, I saw it. Wild Rice Batards. They had me at hello. Well, maybe. I have a bit of a love/hate relationship with Bon Appetit that I won't bore you with, but figured I had better test-drive the recipe. Or just use the title as inspiration and do my own thing which is what usually happens..
So instead of the yeasted bread flavored with buttermilk, I used sourdough, which I have on hand. This bread is really delicious. Very savory, makes excellent toast. Would probably make a good stuffing, though this year I'll be serving it plain, with butter. I also fermented the dough overnight, which is now my habit, but is probably not as important in this bread as it is in others. Because this recipe is really a mashup, some of the ingredients are in grams, others are in cups. If you make this bread - and I hope you do - feel free to make your own adjustments as you see fit.
adapted from Jeffrey Hamelman's Norwich Sourdough and from Bon Appetit magazine
yield 1 large loaf or 2 small loaves
450 g white flour
60 g whole rye flour
300 g water
180 g ripe 100% hydration sourdough starter
15 g salt
1 cup fully cooked wild rice (this takes about 1/3 cup raw rice + 2/3 cup water)
1/2 cup minced chives (you could substitute lightly sauteed minced onion if you prefer)
- In the bowl of a stand mixer, mix the flours, water, and starter on low speed until just combined, about one minute.
- Let the dough rest (autolyse) for 30 minutes.
- Add the salt, rice and chives and continue mixing on low or medium speed until the dough reaches a medium level of gluten development.
- Transfer the dough to an oiled container.
- Ferment at room temperature for 2.5 hours, with folds at 50 and 100 minutes. Or ferment an hour at room temperature, then put in the refrigerator overnight.
- Turn the dough out onto a lightly floured counter. Divide it if making multiple loaves or rolls, then pre-shape. Let rest 15 min.
- Shape as desired and let proof 1 1/2 - 2 hours or until nearly doubled.
- Preheat the oven with a baking stone if you have one to 450 and prepare to steam. I put a cast iron skillet in the oven while its heating, and then boil 2 cups of water when the temperature gets close.
- Place the loaves on the stone, then pour 1 cup of the boiling water into the skillet and close the oven door as fast as you can.
- Bake for 15 min with steam, then another 15 min without.
- Let cool completely before slicing.
Submitted for YeastSpotting. Check out the latest collection of lovely treats on Wild Yeast.