I am working with the Alaskan Sourdough Starter and I have updated the Alaskan Bread recipe which is on my web site. This is a really scrumtious bread and a little different for a change of pace. This sourdough bread has a gentle sweetness and is very mild. It is similar to a sheepherders bread. My kids went crazy over it. Here is the updated version:
Start by 2 – 3 p.m. to get this into the refrigerator by 7:00pm
- 2 cups vigorous Alaskan sourdough starter – 18 oz
- 1.5 cups warm water – 12 oz
- one half cup 1/2 and 1/2 milk (scalded and cooled) or evaporated milk – 4 oz
- 2 Tablespoons sugar – .9oz
- 1 Tablespoon + 1 teaspoon salt – .8 oz
- 2 Tablespoons melted butter (cooled) – 1 oz
- 7.75 cups bread flour – 34 oz
Allow dough to bulk ferment for 4 – 6 hours or until doubled.
Form loaves, cover with plastic bags and refrigerate overnight.
Next morning, remove plastic bags, warm up loaves and proof for 1 – 2 hours. When proofed, slash, spray, bake. To make the distinctive slash markings, push your thumb into the middle top of the loaf all the way to the bottom. Then make four slashes around the edge of the hole(for glazing the crust, see below).
Turn oven down to 425f degrees and bake for about 15 more minutes,if using roasting pan method (otherwise bake for 25 more minutes),
turning bread half way.
To glaze the bread, follow the direction for making the glaze when you start baking the first loaf. During the last eight minutes of the bake, brush the glaze all over the crust three times spaced about two minutes apart. Finish the bake,cool, enjoy ! This recipe will make two large loaves slightly over 2 lbs each and is 66.8% hydration.The glaze:
- 1/2 cup water
- 3/4 teaspoon corn starch
- 3/4 teaspoon sugar
To make the glaze, add sugar and cornstarch to the water and boil for one minute, take off burner and cool.
This recipe is on my site, Northwest Sourdough , and has been there a long time. I have just updated it, but it is in the same place. It is somewhat hard to find. I will send an Alaskan Sourdough starter to the first person who posts the URL on a comment to this blog post. Have fun baking, I know I do!