Prep 144 hrs
Cook 25 mins
This recipe is posted by request and is from the La Brea Bakery. 1 large or 2 small loaves
- 2 cups bread flour, plus
- 3 cups bread flour, for feeding
- 2 1⁄2 cups tepid tap water, plus
- 3 cups tepid tap water, for feeding
- 1⁄2 lb stemmed red grapes
- 7 cups bread flour
- 2 cups bread, starter
- 3 tablespoons milk
- 1 cup tepid tap water (or more)
- 3 tablespoons olive oil, plus some for the bowl
- 1 package dry active yeast or 1 1⁄2 tablespoons dry active yeast
- 1 tablespoon salt
- For the Starter~.
- Stir the flour and water together-mix well.
- Tie the grapes in clean doubled cheesecloth.
- Lightly crush grapes, swish through the flour/water mixture then submerge.
- Cover tightly with a lid or plastic wrap.
- Leave@ room temp.
- Day 3-Lift out the bag of grapes and squeeze their juices back into the starter.
- Stir up the starter to incorporate juices.
- Day 4-Stir in 1 cup of flour and 1 cup of water into the container, blending well.
- Let stand at room temp until it bubbles up, around 3-4 hours.
- Cover and place in the fridge.
- Day 5-repeat day 4.
- Day 6-repeat day 5.
- Now you are ready to use this starter.
- It will keep for 4-5 months in your fridge.
- Rustic Bread~.
- Measure flour into the bowl of a large food processor and add the 2 cups starter.
- Measure out the the rest of the ingredients and mix together the milk and water.
- Turn on the processor and pour in the water/milk mixture in a thin stream.
- Add the three T. olive oil in a thin stream.
- Add the yeast and process for 25 seconds.
- Add the salt and process 5 seconds more.
- Your batter should be a bit like soft cooked oatmeal.
- Let rest, in bowl for 5 minutes.
- Process for 20 seconds.
- Lightly oil a large glass bowl and scrape in the dough.
- Cover with plastic wrap and let rest until doubled, around 2&1/2 hours.
- Punch down and turn out onto a lightly floured board.
- Let rest for 5 minutes.
- Knead for 8-10 minutes or until smooth and elastic, adding a small amount of flour if needed.
- Form into 1 or two round loaves.
- You can place rounds onto a lightly flour dusted baking sheet-no baking stone needed OR Place a baking stone in the center of your oven and preheat to 500 degrees 30 minutes before baking.
- Let rounds rise until doubled, around 1&1/2 hours.
- Place baking sheet into center rack of oven OR GENTLY place raised dough rounds onto the hot stone and spritz oven with water.
- Close and reduce heat to 400 degrees.
- Bake for 25 minutes or until done, spritzing oven a few times.
- Knock on the loaf and if it sounds hollow it's done.
- (very scientific, I know!) Remove to cool on a wire rack.
The flavour is non existent in this recipe. I find I get much better bread from my regular starter. Who knew flour, water and time would taste better for less effort. I will say this though; it looked and felt magnificent.
check your facts this is not a la brea recipe. the original was on tv And in the cookbook. And the real recipe has very few ingredients not the mess you have falsely published here. I have made the true recipe And the result was a crumb and crust like an italian puglise. time consuming yes, but it does deliver the real deal. When I use this wild yeast method and organic heritage wheat it is easily digested, mildly tangy, just yummy and blessedly holely.
I have the worn cookbook Nancy Silverton's Bread from the La Brea Bakery in front of me and this recipe isn't. She uses organic grapes & measures in pounds & ounces. She very seldom uses yeast, she uses natural levening. I've made these breads for years using the starter that began in 1996. Ask the library for a copy of this cookbook. Please.