Clever Carrot Sourdough Bread Food

SAN FRANCISCO STYLE SOURDOUGH FRENCH BREAD

Steps:

• In a large mixing bowl dissolve yeast in warm water, mix with starter.
• Add 3 cups flour, sugar and salt, stir vigorously 2 or 3 minutes.
• Cover with a cloth, set in warm place and let rise 1-1/2 to 2 hours or until doubled in size.
• Mix baking soda with 1 cup of remaining flour and stir in, the dough should be stiff.
• Turn out onto a floured surface and begin kneading.
• Add the remaining 1 cup of flour or more if needed to control stickiness.
• Knead until satiny, between 5 and 10 minutes.
• Shape into 2 oblong loaves or 1 large round loaf, place on lightly greased cookie sheet.
• Cover with a cloth, set in warm place free from drafts and let rise 1 to 2 hours or until nearly doubled in size.
• Before baking, brush outside with water and make diagonal slashes across the top with a sharp single-edge razor blade.
• Put a shallow pan of hot water in the bottom of the oven.
• Bake at 400° F for 45 minutes or until the crust is a medium dark brown.

SOURDOUGH RYE BREAD

Steps:

• Put all ingredients in the bread machine in the order specified by your machine's manufacturer.
• Set on the dough setting. Let it do it's thing, checking after 10 minutes or so to see if you need to adjust the liquid or flour.
• Let rise, take out and form as desired.
• Let rise again, and heat your oven to 350.
• Slash and bake for 15 minutes, turn and bake another 15 minutes. Test for doneness. I use an instant read thermometer, and shoot for 195-200 degrees.
• Let cool completely, slice and enjoy!

SOURDOUGH BREAD: A BEGINNER'S GUIDE

Steps:

• Whisk the starter, water, and olive oil in a large bowl. Add the flour and salt. Squish everything together with your hands until all of the flour is absorbed. The dough will be dry and shaggy. Cover the bowl with plastic wrap, reusable wrap or a clean, very damp kitchen towel. Let rest (autolyse) for 30 minutes or up to 1 hour, if preferred.
• After the dough has rested, work the dough in the bowl into a rough ball, about 15 seconds.
• Now the dough needs to rise.
• Cover the bowl with wrap or a very damp kitchen cloth. Let rest in a warm spot to rise. The dough is ready when it no longer looks dense and has doubled in size. This can take anywhere from 3-12 hours depending on the temperature of your ingredients, the potency of your starter and surrounding environment. For example, in the summer rise times can take anywhere between 2-4 hours @ 85º F/ 29º C whereas in the winter, the dough will take about 10-12 hours @ 68º F/ 20º C.
• During bulk rise, you have the option to perform a series of 'stretch & folds' to strengthen the dough. Start 30 minutes into the bulk rise. Gather a portion of the dough, stretch it upwards and then fold it over itself. Rotate the bowl ¼ turn and repeat this process until you have come full circle to complete 1 set. Do this once or twice spaced about an hour apart. Although this step is not mandatory, it will increase the total volume and height of your bread. Click here for a step-by-step video tutorial.
• Divide your work surface in half; lightly flour one side (for cutting) and leave the other half clean (for shaping).
• Remove the dough from the bowl, and place onto the floured section so that it does not stick. You do not need to 'punch down' the dough; it will gently deflate as you fold and shape it.
• Cut the dough in half to make 2 loaves, or leave it whole for a single loaf.
• To shape, use a bench scraper to move your dough to the non-floured section (if there is any flour present, it will be difficult to shape- brush away any excess). Starting at the top, fold the dough over toward the center. Give it a slight turn, and then fold over the next section of dough. Repeat until you have come full circle.
• Then flip the dough over and place it seam side down. Using your hands, gently cup the sides of the dough and rotate it, using quarter turns in a circular motion. You can also pull it towards you to even out the shape. Repeat this process until you are happy with its appearance. *See note below.
• Now the dough needs to rise again, but for a shorter period of time.
• Coat the bottom of your Dutch oven with cornmeal. Alternatively, use parchment paper to prevent sticking (this is what I do, now). Place the dough inside for a second shorter rise, about 30 minutes to 1 hour and cover with the lid of the pot or a very damp cloth. The dough ready when it is slightly puffy but not double in size.
• Preheat your oven to 450º F/ 232º C towards the tail end of the second rise.
• Right before your bread goes into the oven, make a shallow slash about 2-3 inches long (or more) in the center of the dough. Use a bread lame, sharp pairing or a small serrated steak knife. The cut should be about 1/4-inch deep.
• Place the bread into the oven on the center rack (lid on) and reduce the temperature to 400 F. Bake for 20 minutes. Remove the lid, and continue to bake (uncovered) for an additional 40 minutes or until deep, golden brown. Keep in mind that all ovens are different; you might have to make minimal adjustments to these temperatures.
• You can also take the internal temperature of your bread to double check that it is done. For sourdough, it should read about 205-210º F/ 96-98º C.
• Remove the bread from the oven, and cool on a wire rack for at least an hour before slicing. Don't cut too soon or else the inside will have a gummy texture!

SOURDOUGH SATURDAY - SOURDOUGH CARROT BREAD

Steps:

• Add all ingredients to a large bowl or the bowl of a stand mixer.
• Stir to combine well.
• Knead for about 5 minutes if using stand mixer, or 8-10 minutes by hand.
• Form the dough into a ball, place in a greased bowl, cover and let rise 2-4 hours.
• Gently deflate the dough. Form dough into a tight ball and place in a floured brotform.
• Cover and let rise another 1 - 2 hours.
• Preheat oven to 400 degrees, slash the top of the loaf, and bake for 40 - 60 minutes or until bread reaches an internal temperature of 200 degrees.
• Remove from oven and let sit at least 15 minutes before slicing.