Free Classic Sourdoughs by Jean Wood, Ed Wood Page B

temperature, about 70°F (21°C), in a large bowl covered with plastic wrap. During this time, the dough should double in size. After the proof, use a spatula to gently ease the dough out onto a floured board.
    Allow the dough to rest for 30 minutes. If marked flattening occurs during this time, knead in additional flour before shaping.
    LOAF PROOF Divide the rested dough into 4 balls of equal size. Roll each ball into a rope 18 to 20 inches (45 to 50 cm) long and 1 inch (2.5 cm) in diameter. Pinch the 4 ropes together at one end and braid by bringing the rope on the right over the one next to it, under the third one and over the last one. Repeat, always starting with the rope on the right, until the braid is complete. Pinch the ends together to finish.
    Place the braided loaf on a baking sheet and proof for 2 to 4 hours, until it doubles in bulk. Proof for the first hour at room temperature and then at 85° to 90°F (29° to 32°C) in a proofing box.
    BAKING Just before baking, brush the loaf with the beaten egg and sprinkle with sesame seeds. Place the baking sheet in a cool oven, then turn the temperature to 375°F (190°C) and bake for 45 to 50 minutes. When the loaf is baked, remove it from the pan and let cool on a wire rack for at least 15 to 20 minutes before slicing.

Malt Beer Bread

    When making this loaf, you can experiment with different beers. We have often used imported malt beers from Germany and Scandinavia to complement the rye flavor; many local beers being produced in microbreweries are just as good
. MAKES ONE 1½-POUND (680 G) LOAF
    1 cup (240 ml) culture from the Culture Proof ( this page )
    2 tablespoons (30 g) melted butter
    1 teaspoon salt
    1 tablespoon sugar
    1 cup (240 ml) malt beer
    1¾ cups (200 g) rye flour
    1¾ cups (245 g) unbleached all-purpose flour
    DOUGH PROOF Pour the culture into a mixing bowl. In a separate bowl, combine the butter, salt, sugar, and beer and stir until the salt and sugar are dissolved. Add this mixture to the culture and mix well. Mix in the rye flour. Add the all-purpose flour a cup (140 g) at a time until the dough becomes too stiff to mix by hand. Turn out onto a floured board and knead in the remaining flour until the dough is smooth and satiny.
    Or mix and knead all of the ingredients for a maximum of 25 minutes in a bread machine or other mixer (see this page ).
    Proof the dough overnight (8 to 12 hours) at room temperature, about 70°F (21°C), in a large bowl covered with plastic wrap (or leave in the machine pan, removed from the machine, securing the plastic wrap with a rubber band). During this time, the dough should double in size in the covered bowl, or rise to the top of the machine pan. After the proof, use a spatula to gently ease the dough out onto a floured board. Allow the dough to rest for 30 minutes. If marked flattening occurs during this time, knead in additional flour before shaping.
    LOAF PROOF After the 30-minute rest, shape the dough. Flatten it slightly, then lift a portion from the periphery and pull it toward the center. Continue this around the dough mass to form a rough ball (see this page ), then pat and pull into the loaf shape you desire.
    Place the shaped loaf in a bread pan or on a baking sheet and proof for 2 to 4 hours, until it reaches nearly to the top of the pan or doubles in bulk. Proof for the first hour at room temperature and then at 85° to 90°F (29° to 32°C).
    BAKING Place the bread pan or baking sheet with its shaped, proofed loaf in a cool oven, then turn the temperature to 375°F (190°C) and bake for 70 minutes. Or transfer the loaf to a preheated baking stone in a 450°F (230°C) oven and bake for 40 minutes. When the loaf is baked, remove it from the pan and let cool on a wire rack for at least 15 to 20 minutes before slicing.

Baguettes

    This chewy French loaf should be made as long as possible: the recipe says 18 inches (45 cm), but if your oven is bigger and you have a bigger baking sheet, stretch the roll to