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    You are in: Home / Recipes / La Brea Starter and Rustic Bread Recipe
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    La Brea Starter and Rustic Bread

    Total Time:

    Prep Time:

    Cook Time:

    144 hrs 25 mins

    144 hrs

    25 mins

    Dib's's Note:

    This recipe is posted by request and is from the La Brea Bakery. 1 large or 2 small loaves

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    Ingredients:

    Yield:

    loaves

    Units: US | Metric

    Directions:

    1. 1
      For the Starter~.
    2. 2
      Stir the flour and water together-mix well.
    3. 3
      Tie the grapes in clean doubled cheesecloth.
    4. 4
      Lightly crush grapes, swish through the flour/water mixture then submerge.
    5. 5
      Cover tightly with a lid or plastic wrap.
    6. 6
      Leave@ room temp.
    7. 7
      Day 3-Lift out the bag of grapes and squeeze their juices back into the starter.
    8. 8
      Stir up the starter to incorporate juices.
    9. 9
      Day 4-Stir in 1 cup of flour and 1 cup of water into the container, blending well.
    10. 10
      Let stand at room temp until it bubbles up, around 3-4 hours.
    11. 11
      Cover and place in the fridge.
    12. 12
      Day 5-repeat day 4.
    13. 13
      Day 6-repeat day 5.
    14. 14
      Now you are ready to use this starter.
    15. 15
      It will keep for 4-5 months in your fridge.
    16. 16
      Rustic Bread~.
    17. 17
      Measure flour into the bowl of a large food processor and add the 2 cups starter.
    18. 18
      Measure out the the rest of the ingredients and mix together the milk and water.
    19. 19
      Turn on the processor and pour in the water/milk mixture in a thin stream.
    20. 20
      Add the three T. olive oil in a thin stream.
    21. 21
      Add the yeast and process for 25 seconds.
    22. 22
      Add the salt and process 5 seconds more.
    23. 23
      Your batter should be a bit like soft cooked oatmeal.
    24. 24
      Let rest, in bowl for 5 minutes.
    25. 25
      Process for 20 seconds.
    26. 26
      Lightly oil a large glass bowl and scrape in the dough.
    27. 27
      Cover with plastic wrap and let rest until doubled, around 2&1/2 hours.
    28. 28
      Punch down and turn out onto a lightly floured board.
    29. 29
      Let rest for 5 minutes.
    30. 30
      Knead for 8-10 minutes or until smooth and elastic, adding a small amount of flour if needed.
    31. 31
      Form into 1 or two round loaves.
    32. 32
      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.
    33. 33
      Let rounds rise until doubled, around 1&1/2 hours.
    34. 34
      Place baking sheet into center rack of oven OR GENTLY place raised dough rounds onto the hot stone and spritz oven with water.
    35. 35
      Close and reduce heat to 400 degrees.
    36. 36
      Bake for 25 minutes or until done, spritzing oven a few times.
    37. 37
      Knock on the loaf and if it sounds hollow it's done.
    38. 38
      (very scientific, I know!) Remove to cool on a wire rack.

    Ratings & Reviews:

    • on January 18, 2009

      25

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 19, 2009

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 25, 2007

      25

      BTW, I did not make this in food processor, just did it in a bowl & hand kneading. I concur with the other comments on the flavor. It's lacking. This was the first white bread that I ever made that had good texture and consistency. So it gave me hope. But the flavor was disappointing. There just wasn't much there. No yummy yeasty sour taste or smell. However, I'm going to give it one more try just as a doublecheck. I did enjoy watching and learning the grape fermentation process.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for La Brea Starter and Rustic Bread

    Serving Size: 1 (3469 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 6210.7
     
    Calories from Fat 538
    67%
    Total Fat 59.8 g
    92%
    Saturated Fat 9.6 g
    48%
    Cholesterol 6.4 mg
    2%
    Sodium 7545.2 mg
    314%
    Total Carbohydrate 1225.9 g
    408%
    Dietary Fiber 45.6 g
    182%
    Sugars 42.2 g
    168%
    Protein 166.1 g
    332%

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