Berkley Sourdough Bread Food

BERKLEY SOURDOUGH BREAD

Steps:

• mix flour and salt. Add starter mixing well.
• Add cool water slowly and mix well.
• Knead for 8-10 minutes.
• Place in a large well oiled bowl. Cover tightly with plastic and place in fridge overnight.
• Remove from fridge and let warm to room temperature-about 2-3hours.
• divide into baugettes, place on oiled baking sheet.
• Let rise another 2-4hours. Score tops with sharp knife.
• Preheat oven to 500. Place a pan with water in oven to make it steamy.
• Place sheet in oven and spray walls of oven 3 times, every 30 seconds.
• Bake at 500 for 20-30 minutes, checking after 15 minutes to see if the loaves need to be moved to cook evenly.

SOURDOUGH BREAD

Steps:

• Mix the starter with 2 cups of flour and l c water in a large non metal mixing bowl. This is the working culture. Proof for 12 hours at room temp (68-72 degrees).
• Add 2 cups of the flour and 1 cup water. Mix and knead until smooth. Proof 8 hours at room temperature. After proofing, this is the fully active culture.
• Punch down. Dissolve the salt in the remaining 2 cups water and stir into the dough. Reserve 1 cup of the flour for flouring the board.
• Mix the remaining flour into the dough 1 cup at a time. I use a heavy duty mixer for this, but it can be done nicely by hand.
• Knead until a smooth satiny dough develops, (5-10 min).
• Form 2 loaves and proof them until they've doubled in size.
• Bake in a preheated oven at 350°F for 40-45 minutes. Remove from the pans and cool on wire racks. I line my pan with parchment paper which gives a nice crusty finish to the loaves bottom and sides.

ORECCHIETTE WITH BROCCOLI RABE AND SPICY SAUSAGE

Steps:

• Bring a large pot of water to a boil with the salt. Add the broccoli rabe and cook for 6 to 8 minutes, or until soft. Remove with a slotted spoon and set aside.
• Return the same pot of water to a boil, add the orecchiette and cook for 10 minutes, or until slightly undercooked. Drain, reserving the cooking water.
• Split the sausages lengthwise down the middle and remove from their casings.
• Heat the olive oil in a high-rimmed skillet over medium heat. Add the sausage meat, breaking it up as finely as possible. Add the broccoli and continue cooking and stirring until the broccoli breaks down to a saucelike texture.
• Add the chicken stock and orecchiette. Finish cooking the pasta in the sauce, being careful it doesn't stick. You may have to keep adding a little pasta water, additional stock or tap water until the pasta is soft yet chewy (al dente), making sure not to over-cook it.
• Finish the pasta by folding in the cheese, a few squeezes of lemon juice and the optional breadcrumbs.

SOURDOUGH BREAD

Steps:

• In a large mixing bowl combine the sourdough starter with 1/2 a cup water and 1/2 cup flour. Cover and let stand overnight or for 12 hours at room temperature.
• Transfer to the bowl of a stand mixer fitted with the dough hook attachment. Add the remaining water to the bowl, dissolving the previous days mix before gradually adding the remaining flour. Mix until smooth and well combined. Transfer to a lightly oiled large bowl, cover with a clean towel and let the dough rest for 30 minutes to 4 hours.
• Once the dough has risen, sprinkle in salt and then start to kneed. Grab the dough from one end, lift it up and fold it over on top of itself. Turn the dough 90 degrees and repeat the action for another 4 minutes. Place dough back in the bowl, allow to rest for 30 minutes and repeat process 4 more times.
• The dough should now be light and fluffy, spin the dough on itself tucking the edges overlapping underneath creating a lovely circular strong dough.
• Place a tea towel inside a bowl, dust with flour and transfer to a fridge and leave for overnight.
• In the morning turn your oven to the highest temperature and place a medium dutch oven inside to heat for 20 minutes. Remove your dough from the fridge, bring to room temperature before turning into hot dutch oven. Slice two parallel lines 1 1/2 inches from each other.
• Cover pot with lid and bake for 20 minutes before lowering temperature to 450 F, removing lid and cooking for another 25-30 minutes or until crust is deeply browned. Allow to cool at least 15-20 minutes before serving.

SOURDOUGH BREAD

Steps:

• Dissolve sugar in warm water. Sprinkle in yeast. Let stand 10 minutes, then stir well. Stir in Sherwood. Add 3 cups of flour and salt. Beat with wooden spoon or low speed of electric mixer for 3 minutes.
• Cover bowl with waxed paper and tea towel. Let Rise in warm place (75-85 degrees) until doubled in size (about 1 1/2 hours.).
• Combine baking soda with 2 cups of remaining flour. Stir into dough, Add enough of remaining flour to make a soft dough which leaves sides of bowl. Turn out onto lightly floured surface.
• Knead dough for 10 minutes, adding enough flour until dough is smooth, elastic and no longer sticky, Divide in half. Cover with tea towel and let rest 10 minutes.
• Shape each portion into a round loaf. Place on greased baking sheet. Cover with tea towel and let rise until light and doubled (about 45 minutes).
• Bake at 375F on lower oven rack for 35-40 minutes, or until light golden.