Salt Rising Bread Receita

Journey back in time with this authentic Salt Rising Bread recipe, inspired by Ruth Reichl's *Diary of a Foodie*. This isn't your grandma's bread (unless your grandma was a fearless culinary adventurer!). This unique recipe uses a naturally-leavened starter for a truly old-fashioned flavor and texture. While it's a bit of a science experiment – the rise is temperamental and the aroma of the starter is… distinctive – the reward is a rustic loaf with a captivating taste, especially when toasted. Are you ready for a baking challenge that's both rewarding and historically fascinating?

Preparo 120 min

Cozimento 1845 min

Calorias 2151.4 kcal

Proteína 110g

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A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Salt Rising Bread

1 medium russet potato, peeled and thinly sliced
Water
1/4 cup yellow cornmeal
1 tablespoon granulated sugar
1 teaspoon salt
Milk
1 teaspoon baking soda
All Purpose Flour
Vegetable Shortening

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Como fazer Salt Rising Bread

**Make the Starter (24 hours):**
Peel and thinly slice 1 medium russet potato.
Place potato slices in a large bowl. Pour 1 cup of boiling water over the potatoes.
Stir in 1/4 cup yellow cornmeal, 1 tablespoon granulated sugar, and 1 teaspoon salt until completely dissolved.
Place the bowl into a larger bowl filled with hot tap water. Let it stand in a warm, draft-free place for 24 hours, replacing the hot water in the outer bowl every 8 hours. Maintain a temperature around 80-85°F (27-29°C).
After 24 hours, discard the potato slices.
**Make the Sponge (3 hours):**
Add 1 cup of warm milk (105-115°F), 1 teaspoon baking soda, and 2 cups all-purpose flour to the starter. Whisk briskly until smooth.
Cover the bowl tightly with plastic wrap and place it in a larger bowl of hot tap water.
Let the sponge rise in a warm, draft-free place until doubled in bulk (approximately 3 hours).
**Make the Bread:**
In a separate bowl, whisk together 4 cups all-purpose flour and 1 1/2 teaspoons salt.
Cut in 1/2 cup shortening using your fingers until the mixture resembles coarse crumbs.
Add this dry mixture to the sponge and beat with a wooden spoon until well combined.
Gradually stir in enough of the remaining flour to form a soft dough.
Turn the dough out onto a well-floured surface and knead for 2 minutes. Let rest for 10 minutes.
Knead again for 10 minutes on a well-floured surface until smooth and elastic.
Divide the dough into thirds. Place each portion into a greased 9x5 inch loaf pan.
Cover the loaves loosely with plastic wrap and let rise in a warm, draft-free place until increased in bulk by one-third (approximately 3 hours).
Preheat your oven to 350°F (175°C). Place the oven rack in the middle position.
Bake for 45-50 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
Remove from pans and let cool completely on a wire rack before slicing and serving (best toasted!).