Chef John Sourdough Bread Food

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CHEF JOHN'S WHITE BREAD



Chef John's White Bread image

I mostly eat whole grain breads but occasionally will indulge in some white, which if we're being honest, really is a more special bread-eating experience, especially for sandwiches. The buttery, slightly sweet, but mostly neutral flavor of white bread really lets the main ingredients shine. So, whether you're a nostalgic baby boomer like me, or just a curious millennial 'wondering' what a classic white bread tastes like, I really do hope you give this a try soon.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 4h10m

Yield 10

Number Of Ingredients 12

1 ¼ cups whole milk, warmed
1 (.25 ounce) package active dry yeast
1 large egg, beaten
1 tablespoon white sugar
1 tablespoon white vinegar
¼ teaspoon baking soda
1 teaspoon fine salt
1 pinch cayenne pepper
2 ¾ cups all-purpose flour, or more as needed
3 tablespoons unsalted butter, very soft
1 tablespoon all-purpose flour, or as needed
2 tablespoons melted butter, divided

Steps:

  • Pour warm milk into a bowl of a stand mixer fitted with the dough hook. Sprinkle yeast on top and let dissolve until a few small bubbles begin to a form, 10 to 15 minutes. Add beaten egg, sugar, vinegar, baking soda, salt, cayenne, flour, and butter.
  • Knead on low speed until dough begins to come together. Increase speed slightly and knead about 3 minutes more. Use a spatula to scrape the sides clean and gather the dough into the center. Cover and let rise until doubled in volume, 1 1/2 to 2 hours.
  • Butter a spatula and a loaf pan. Scrape the dough into the pan using the spatula. Smooth out the top to distribute dough evenly. Dust the top with flour and press gently to even out the dough. Let rise in pan for 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Use a sharp knife or razor to cut a deep slash lengthwise through the center of the loaf. You may need to go over it several times. Brush the top with most of the melted butter.
  • Bake in the preheated oven until golden brown, about 30 minutes.
  • Brush hot loaf with remaining butter. Let cool in the pan for 10 minutes, then turn it out onto a wire rack to cool for at least 1 hour before slicing.

Nutrition Facts : Calories 211.3 calories, Carbohydrate 29.8 g, Cholesterol 36.9 mg, Fat 7.6 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 4.4 g, Sodium 301.1 mg, Sugar 2.8 g

CHEF JOHN'S SOURDOUGH STARTER



Chef John's Sourdough Starter image

Here's part 1 of my 2-part recipe for sourdough bread. It takes 4 days to make the starter, but there's really not much to it other than 'feeding' the starter once a day for about 10 days.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes     Sourdough Bread Recipes

Time P10DT15m

Yield 8

Number Of Ingredients 2

700 grams bread flour
700 grams filtered water, divided

Steps:

  • Day 1: Mix 70 grams flour and 70 grams water together in a container with a lid. Container needs to be large enough to accommodate another 70 grams water and flour. Cover loosely so gases can escape. Leave for 24 hours at 70 degrees F.
  • Day 2: Add 70 grams flour and 70 grams water. Stir. Cover loosely and leave for 24 hours at 70 degrees.
  • Day 3: Remove half (140 grams) of the starter. Add 70 grams flour and 70 grams water. Stir. Cover loosely and leave for 24 hours at 70 degrees.
  • Day 4 through about Day 10: Repeat Step 3 each day until starter smells fruity, yeasty, and is beautifully fermented. You can test this by seeing if the mixture doubles within 2 to 3 hours of feeding.
  • Refrigerate until needed. Most people recommend you feed the starter once a month or so (Step 3).
  • To make bread using a refrigerated starter: feed it at room temperature for two days. Use your refreshed starter to make bread on the third day. Remember to set aside 140 grams of starter and feed it again before returning it to the fridge.

Nutrition Facts : Calories 315.9 calories, Carbohydrate 63.5 g, Fat 1.5 g, Fiber 2.1 g, Protein 10.5 g, SaturatedFat 0.2 g, Sodium 4.4 mg, Sugar 0.3 g

BASIC SOURDOUGH BREAD



Basic Sourdough Bread image

Plain white, simple sourdough bread. A great starter recipe to use if you are new to sourdough baking. The dough cycle of the bread machine can be used to prepare the dough, if you like. Prep time does not include proofing time for starter.

Provided by Donna M.

Categories     Sourdough Breads

Time 3h50m

Yield 1 loaf

Number Of Ingredients 6

2 cups proofed sourdough starter
1 tablespoon butter
1/2 cup milk
1 teaspoon salt
1 tablespoon sugar
3 cups white bread flour

Steps:

  • Before measuring out your 2 cups of starter culture, it must be proofed: To proof, I usually start with 1 cup of starter and stir into it equal parts of flour and warm water (for this recipe, 1 1/2 cups of each would be more than enough).
  • Let mixture sit, covered loosely, for 8 to 12 hours-- the longer it sits, the sourer the flavor will be.
  • At this point, measure out the 2 cups required for recipe, and return leftover starter to refrigerator for next time.
  • Pour starter into mixing bowl.
  • Melt butter (microwave works well).
  • Add milk to butter and warm briefly (85 degrees F).
  • Add the salt and sugar, stir until dissolved.
  • Add this mixture to the culture and mix well.
  • Add the flour, 1 cup at a time, stirring until the dough is too stiff to mix by hand.
  • Turn onto floured board and knead in the remaining flour until the dough is smooth and satiny.
  • Pat dough into a 1-inch thick oval and form loaf by rolling oval up from the long side, pinching the seam together as you roll the dough, tucking ends to form the loaf.
  • Place in lightly greased loaf pan (I spray with cooking spray), and let rise, covered, at 85 degrees F for 1 1/2 to 3 hours.
  • When the dough rises 1 to 2 inches above the edges of pan, it is ready to bake.
  • Preheat oven to 375 degrees F.
  • Bake for 10 minutes, then reduce heat to 350 degrees F and bake an additional 30 to 40 minutes (baking time varies according to your oven and your personal taste--some like a darker crustier bread than others).
  • Remove loaf from oven and brush the top lightly with melted butter; turn loaf out of the pan and cool on wire rack.
  • If you prefer, you can shape this into a round or oval loaf and bake on a baking sheet.

BREAD MACHINE SOURDOUGH BREAD RECIPE



Bread machine sourdough bread recipe image

This is my go-to Bread machine sourdough bread recipe. This is a true sourdough bread, without yeast that tastes and feels just like an artisan loaf! It combines the ease of use of the bread machine and the delicious flavour of a genuine sourdough bread while taking much less effort and time to prepare! Just select whether you want a light and fluffy or a bit more substantial bread from my two variations below! The pictures are from the lighter variation (75% hydration).

Provided by Eli K. Giannopoulos

Categories     sourdough bread

Time 5h15m

Number Of Ingredients 12

80g sourdough starter (2.1oz)
460g strong white bread flour (16.2oz)
15g unsalted butter (0.5oz)
0.5 tsp sugar or a drizzle of honey
1.75 tsp salt
285ml water (9.6 fl oz)
80g sourdough starter (2.1oz)
460g strong white bread flour (16.2oz)
15g unsalted butter (0.5oz)
0.5 tsp sugar or a drizzle of honey
1.75 tsp salt
335g water (11.3 fl oz)

Steps:

  • In your bread machine basket, pour in your sourdough starter then the flour
  • Add in the sugar/honey, salt and the butter
  • Pour in your water around the edges of the baking basket
  • Set your bread machine to the kneading cycle for 30 minutes or if it has a sourdough dough cycle use that. For the Panasonic SD-ZX2522 use menu 29. For the Panasonic SD-ZB2512 use menu 26.
  • Once your sourdough bread has finished kneading, let your dough rest and proof for 3-4 hours or until it has risen by about 50% of its original size. For the Panasonic SD-ZX2522, use menu 30 for about 2 hours and 30 minutes to accelerate the proofing or let it rest with the machine switched off for about 4 hours for a more sour flavour. For the Panasonic SD-ZB2512KXE use menu 27 for the same amount of time (2h 30mins). Note that proofing time will depend on how active your sourdough starter is so adjust accordingly until your bread has risen the right amount.
  • Once proofed, sprinkle some flour on top and score lengthwise with a sharp knife or a blade. Pop any large bubbles that may have appeared on the surface.
  • Set your bread machine to the bake programme and set its timer for 1 hour and 15 minutes. For the Panasonic SD-ZX2522 and the Panasonic SD-ZB2512, use menu 18.
  • Once done, remove the basket and tip the bread over to an airing rack. Let it cool down for about an hour before cutting it.
  • If you want to prepare your bread overnight and own a Panasonic bread machine use menu 10 for the Panasonic SD-ZB2512 and menu 11 for the Panasonic SD-ZX2522. The loaf will be slightly denser so I recommend going with the 75% Hydration - Lighter dough recipe above.

Nutrition Facts : ServingSize 1 slice, Calories 122kcal, Sugar 0.3g, Sodium 257.8mg, Fat 1.4g, SaturatedFat 0.7g, UnsaturatedFat 0.5g, TransFat 0g, Carbohydrate 23.6g, Fiber 0.8g, Protein 3.2g, Cholesterol 2.9mg

CHEF JOHN'S SOURDOUGH BREAD



Chef John's Sourdough Bread image

Making your own sourdough bread does take a while, but the amount of actual work is minimal--and the bread you'll get is spectacular! See the footnote link to how to make the sourdough starter.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes     Sourdough Bread Recipes

Time 21h35m

Yield 8

Number Of Ingredients 6

100 grams sourdough starter
250 grams water
8 grams kosher salt
394 grams bread flour
rice flour for bread form (banneton)
1 10-inch banneton (proofing basket)

Steps:

  • Measure out starter into a bowl. Add water, salt, and bread flour. Mix until ingredients are well blended into a very sticky dough. Cover with aluminum foil; let rest 4 hours at 70 to 75 degrees F (22 degrees C).
  • With wet hands, fold dough over on itself 3 or 4 times. Cover with foil and allow dough to ferment for 2 more hours.
  • Generously dust a bread form with rice flour (see Chef's Note for banneton substitution).
  • Scrape dough out onto a lightly floured work surface (you can use bread flour or all-purpose flour). Shape into a ball with a smooth, unbroken surface, using just enough flour on the surface to keep it from sticking. Transfer smooth-side down to banneton. Pinch together the rougher edges of the surface toward the center to smooth them and maintain the round ball shape.
  • Cover and refrigerate 12 hours to slow the fermentation process.
  • Remove loaf from the refrigerator and let it rise in a warm spot until the dough springs slowly back and retains a slight indentation when poked gently with a finger, about 3 to 5 hours.
  • Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
  • Dust surface of dough with flour. Gently invert banneton over the baking sheet and transfer dough onto parchment paper. Gently brush off excess rice flour. Score the top of the dough about 1/8-inch deep with a sharp knife to create a shallow slit running across the center. Mist entire surface lightly with water.
  • Bake in the center of preheated oven until beautifully browned, 25 to 30 minutes.
  • Transfer to a rack to cool completely (do not slice loaf while it is still warm).

Nutrition Facts : Calories 204.8 calories, Carbohydrate 41.2 g, Cholesterol 0.1 mg, Fat 0.9 g, Fiber 1.5 g, Protein 6.9 g, SaturatedFat 0.1 g, Sodium 404.8 mg, Sugar 0.4 g

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