← Back to Search Results
baking American
Eli’s Bread Recipe-9599

Photo by: Joseph DeLeo
Comments: 1
 

Recipe

It takes two days to make the sourdough starter for Eli Zabar’s bread, but once it is made, it can be renewed again and again. Which is a good thing because once you’ve tried this bread, you may not be able to settle for less.

Yield: Makes 12 ficelles, which will serve 6 who have had a chance to smell the bread baking

Ingredients

Sourdough Starter

  • 4 cups all-purpose flour
  • 2 cups rye flour
  • 1½ teaspoons malt syrup, or 1 teaspoon packed brown sugar
  • ¼ teaspoon salt
  • 1½ cups warm (104° to 110°F) water

Bread

  • 4 cups all-purpose flour
  • 1½ cups water
  • 2 tablespoons salt

Directions

1. Prepare the starter: In a bowl, combine 2 cups of the all-purpose flour with the rye flour, malt syrup or brown sugar, salt, and 1 cup of the warm water. Mix well. Cover with plastic wrap, and set aside in a warm place for 24 hours.

2. Discard half of the day-old starter. Place the remaining starter in a large bowl and add the remaining 2 cups of all-purpose flour and the remaining ½ cup of warm water. Knead to combine. Cover with plastic wrap and set aside in a warm place for 24 hours more. This makes the “chef.”

3. Prepare the bread: In a large bowl, combine the all-purpose flour, water, and salt. Add half of the chef and mix (see Note). If using a mixer with a dough hook, beat for 8 minutes on low speed to combine well. If using your hands, knead for 10 minutes. Cover the dough with plastic wrap and set aside to rise in a warm place until it doubles in size, 8 hours.

4. Preheat the oven to 500°F.

5. Cut the dough into 12 equal pieces. Flatten (don’t punch) each piece of dough into a long stick about 12 inches long. Place 6 of the sticks on each of 2 baking sheets and dust lightly with all-purpose flour. Using a sharp knife, cut 4 diagonal slashes on each stick

6. Place the loaves in the hot oven. Using a plant mister, spray the inside of the oven every 5 minutes, and bake until the loaves are golden brown, 10 to 15 minutes. Eat these ficelles while they are still warm.

Notes

Note: To reserve the starter for future use, add to the remaining “chef” 2 cups all-purpose flour, 1 cup rye flour, ½ teaspoon brown sugar, a pinch of salt, and ¾ cup warm (105° to 110°F) water. Mix well. Store in a clean container in the refrigerator, where it will keep indefinitely. Be sure to refresh it as above after each use. The starter may be frozen; just be sure to let it come back to room temperature before proceeding.


© 1992 Molly O'Neill
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings.

592kcal (30%)
30mg (3%)
0mg (0%)
0mcg RAE (0%)
222mg
44mg
17g
1g
6g
124g
0mg (0%)
2380mg (99%)
0g (1%)
2g (3%)
7mg (40%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • garyg

    08.12.14 Flag comment

    There is somthing wrong with this recipe, the starter doesn't rise or become spongy. I ended up adding half a teaspoon of yeast after 24 hrs and then feed it after another 24 hrs. Then I followed the recipe. The yeal for this much flour is about half what my normal recipe yields. And there is entirely too much salt.

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

food-to-live-by Food to Live By
by Myra Goodman
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
baked-explorations Baked Explorations
by Matt Lewis
amor-y-tacos Amor Y Tacos
by Deborah Schneider
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
raos-cookbook Rao's Cookbook
by Frank Pellegrino
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
in-the-kitchen-with-david In the Kitchen with David
by David Venable
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?