SOURDOUGH BREAD
Yes! You can make a tangy sourdough boule from scratch. Cooking it in a Dutch oven guarantees a delicious crunchy-chewy crust.
Provided by Food Network Kitchen
Time 16h
Yield 2 medium boules
Number Of Ingredients 8
Steps:
- For the levain: Combine the all-purpose flour, whole-wheat flour, water and starter in a medium bowl and mix to combine. Cover and let sit at room temperature until bubbly and increased in volume by about 20 percent, about 8 hours.
- For the dough: Add the all-purpose flour, water and whole-wheat flour to the bowl of a stand mixer fitted with a dough hook. Weigh out 7 ounces of the levain (about 1 cup) and add to the mixer (discard any remaining levain). Mix on low until a shaggy dough forms. Cover the bowl and let sit at room temperature for 30 minutes.
- Add the salt to the dough and mix on medium speed for 2 minutes; the dough should feel a bit sticky and wet but look smooth and very stretchy. Scrape the dough into a plastic or glass container about twice its size. Cover and let sit at room temperature until puffed, about 45 minutes.
- Put the dough on a floured work surface, flatten it gently, then fold in thirds like a business letter. Transfer it back to the container. Cover and let sit at room temperature for 45 minutes.
- Repeat the folding process one more time, transfer back to the container, cover and let sit at room temperature for another 45 minutes. After the third 45-minute rest, the dough should feel soft and pillowy; when pressed with a finger, it should leave an indentation that begins to spring back.
- Gently scrape the dough onto a lightly floured work surface. Divide in half using a bench scraper. Shape each piece loosely into a round by gently tucking the edges under. Cover with a kitchen towel and let rest for 30 minutes.
- Drape 2 kitchen towels into 2 medium (8-inch) bowls and dust very generously with flour. Dust the top of the dough rounds very lightly with flour and flip over using a bench scraper. Flatten one piece of dough into a circle, then fold the left and right sides of the dough over the center. Keeping tension in the dough, begin folding down from the top edge in 3 segments, sealing the bottom edge with the last fold. Loosely cup the dough and, using your hands and the tension between the board and the dough, pull the bread very slowly towards yourself while creating a taut ball. Gently flip the dough ball over and into one of the prepared bowls. Cover loosely with another kitchen towel. Repeat the process with the second piece of dough. Place both in a warm place to rise until about 1 1/2 times their size, 2 to 2 1/2 hours.
- About 20 minutes before baking, position an oven rack in the lower third of the oven, put a 4-quart Dutch oven and lid on the rack and preheat to 500 degrees F. When preheated, carefully transfer the hot Dutch oven to a heatsafe surface with oven mitts (leave the lid in the oven). Flip one round of dough over into the Dutch oven. Using a sharp knife, scissors or bread lame, score the top of the bread in a cross or desired pattern. Return to the oven, immediately cover with the lid and bake for 20 minutes. Lower the temperature to 425 degrees F, uncover and bake until dark brown, about 10 minutes more. Transfer the bread to a cooling rack to cool completely. Return the empty Dutch oven to the oven, raise the temperature to 500 degrees F and let heat for 10 minutes before repeating the baking process with the second dough round.
SOURDOUGH COUNTRY LOAF RECIPE
This sourdough country loaf recipe produces a slightly open, even crumb with a mildly sour flavor. Delicious as toast, dipped in soup or hearty sandwiches!
Provided by Amy Duska
Categories Side Dish
Time 13h30m
Number Of Ingredients 8
Steps:
- 12 hours before you plan to mix the dough, add the ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (The ingredients will create a total of 115 g active starter but, because some of it will stick to the sides of the jar during the transfer, we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.
- Autolyse (1 hour): In a mixing bowl, add 330 grams of water and 100 grams active sourdough starter, stir to combine. Add 50 grams whole wheat flour and 450 grams bread flour and use your hands to combine the ingredients until there are no dry bits and the dough looks like a shaggy mass. Cover the bowl and let the dough rest on the counter for 1 hour.
- Add salt (1 hour): Add 10 grams of salt to 30 grams of water in a small bowl and stir to dissolve. Add the salt water to the dough and use your hands to work it in until well combined. Cover the bowl and let rest on the counter for 1 hour.
- Bulk Fermentation (3-5.5 hours): Perform 3 sets of stretch and folds, 30 minutes apart. To perform a set, while the dough is still in the bowl, pick up one side with a wet hand. Pull it up and over itself. Turn the bowl and repeat this action on 4 sides of the dough until the bowl has come full circle. (See notes)Cover the dough and allow to ferment at room temperature for 1-3 more hours according to the following temperatures. 68°F (20°C) 2-3 hours70°F (21°C) 2-2.5 hours72°F (22°C) 1.5-2 hours75°F (24°C) 1-1.5 hoursThe dough is ready for shaping when it has risen about 20-30% and has bubbles around the edges of the bowl.
- Shaping: Turn the dough out onto a lightly floured surface and use a bench scraper to form it into a loose ball. Cover and let rest for 20 minutes. Lightly flour the surface of the dough ball and use a bench scraper to turn it over. Final shape the dough by pulling the side nearest yourself up and towards the center of the dough. Repeat on all fours sides of the dough. Flip the dough over, seam-side down, and use your hands to twist the dough on the counter. Cup the dough with your hands and gently pull it towards yourself to create a tight skin on the outside. Flour the outside of the dough ball. Flour the inside of a banneton and place the dough ball into the banneton, seam-side up. Cover the bowl with a large plastic bag and let rest on the counter for 30 minutes.
- Second Rise (8-36 hours): Place the covered dough in fridge to cold ferment 8-36 hours.
- Score and Bake: Remove the dough from the fridge and let sit at room temperature for 30 minutes. Preheat the oven, with the dutch oven inside, to 500°F (260°C) for 30 minutes.Turn the dough out onto a piece of parchment paper and score the top with a razor. Remove the dutch oven and place on stove-top. Use the parchment paper as a sling and lift the dough up and into the dutch oven. Cover, turn oven down to 450°F (232°C) and bake for 20 minutes. Remove the cover and bake an additional 25-30 minutes or until the crust is at the desired color.
- Let the bread cool on a cooling rack for 2 hours before cutting.
Nutrition Facts : ServingSize 1 slice, Calories 157 kcal, Carbohydrate 32 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Sodium 325 mg, Fiber 1 g, Sugar 1 g
WHOLE GRAIN SOURDOUGH RUSTIC COUNTRY LOAF
This loaf of 100% whole grain, sourdough leavened bread is the perfect "daily driver" for me; it's exactly what I want to experience when I make some toast or a hearty sandwich. Sliced and buttered (un-toasted), it also makes a magnificent complement to a meal of soup or pasta.
Provided by homebreadbaker
Categories Recipes
Number Of Ingredients 5
Steps:
- Combine salt with flour in a mixing bowl, then add water and mix either by hand or with a dough whisk until fully incorporated into a "shaggy mass."
- Add starter and mix / squish by hand until fully incorporated. The process of incorporating the starter is a bit of primary kneading and should result in the dough smoothing out some, but don't go nuts. As soon as the starter is fully incorporated, you're done.
- Cover mixing bowl and let sit.
- First Bulk Fermentation Period
- The first (of three) bulk fermentation period is at room temperature which for me is 73 - 75 degrees F, and lasts about 10 hours.
- At about an hour in, do 5-10 minutes of hand kneading (see notes and video below) until the dough develops some strength and elasticity and becomes noticeably smoother. Cover and let sit.
- Every 1-2 hours (exact timing is not important - really!) do a short round of stretching and folding to re-develop the dough's elasticity (see notes and video below). Then re-cover and let sit.
- Second Bulk Fermentation Period
- After about 10 hours, or whenever the dough has risen to about 1.5 times its original volume, put the covered bowl of dough into a cold (~40 F) refrigerator and let sit (for me, this is overnight) for about 10 hours.
- Third Bulk Fermentation Period
- Remove dough from refrigerator and let sit at room temperature again.
- As the dough warms up, resume periodic stretch and folds. Dough should be feeling progressively more lively, developing a bit of sour aroma, and eventually starting to bubble some.
- This final bulk fermentation period is the hardest to put a time length on. Getting it right matters, and it will totally depend on how active your starter is, how warm your kitchen is, and a whole host of other mostly invisible things. You are shooting to finish this period when the dough has risen to 2 - 2.5 times its original volume and ideally is actively blowing a few bubbles. I've had this take anywhere from 4 - 8 hours depending on this and that. Your mileage may vary. Try not to overshoot this - you'll probably have a better result erring on the too soon side than the too late side.
- Shaping and Proofing
- (See notes and video below)
- Prepare a lined proofing basket by generously flouring the inside and set it aside.
- Lightly flour a large work surface and turn the dough out onto it.
- Wet your hands, punch down the dough and then stretch and flatten it into a large thin rectangle.
- Fold dough in half from top to bottom and press top into bottom, flattening again but not as big as the initial rectangle. At this point, you want the height of the dough rectangle to be right about the length of your proofing basket (no more than that).
- [Optional] Lightly flour the top of the dough (and your hands).
- Start at one end and roll the dough rectangle into a cylinder.
- Keep track of the seam and transfer the dough cylinder into the lined, floured proofing basket seam-side up.
- Cover and let sit for 1 - 1.5 hours.
- Baking
- From 30 - 60 minutes after transferring dough into proofing basket, pre-heat oven and clay baker to 450 degrees F ~ about 20 - 30 minutes.
- Uncover dough and transfer from proofing basket into base of clay baker, score top of dough, cover and bake at 450 F for 25 minutes.
- Uncover clay baker, reduce oven temperature to 400 F and bake uncovered for another 20-25 minutes (or until desired crust color develops).
- Remove bread and place on cooling rack for at least a couple hours before cutting.
RUSTIC COUNTRY SOURDOUGH BREAD
This bread taste so good and so easy to make. You let your Kitchen Aide do all the work. The crust is nice and crispy and the inside is perfect. You can make loaves of bread or dinner rolls. Hope you enjoy.
Provided by Nimz_
Categories Sourdough Breads
Time 3h30m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 10
Steps:
- Place the eggs in warm water and let sit for about 10-15 minutes.
- Warm the KA bowl by filling with hot water, dumping it out and towel dry.
- Dissolve the yeast in water in your KA mixing bowl.
- Let stand 5 minutes.
- On speed 1, stir in sourdough starter, sugar, salt, eggs, oil and 3 cups flour.
- Gradually add remaining flour or enough that the dough will separate from the sides of the mixing bowl. This should take about 8 minutes.
- Place in a well-greased bowl, turning to grease top.
- Cover and let rise in a warm place (85 degrees F), free from drafts, 1 to 1 1/2 hours or until doubled in bulk.
- Punch dough down; divide in half and shape each half into a loaf. (These also can be make into dinner rolls.).
- Place loaves in greased 9x5x3 inch loaf pans.
- Brush top with oil.
- Cover loaves; let rise in a warm place (85 degrees F), free from drafts, about 1 hour or until doubled in bulk.
- Bake at 375 degrees F for 30 to 35 minutes or until loaves sound hollow when tapped. Remove from pans and brush with melted butter.
COUNTRY-STYLE SOURDOUGH BREAD
Provided by Alton Brown
Categories Bread Mixer Bake Bon Appétit
Yield Makes 2 loaves
Number Of Ingredients 8
Steps:
- Mix first 4 ingredients in bowl of heavy-duty mixer. Add 2 cups flour; stir to blend. Cover bowl with kitchen towel. Let rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
- Using dough hook, mix in 1 1/3 cups flour and salt at lowest setting. Increase speed slightly; knead dough 5 minutes, adding more flour by tablespoonfuls if dough sticks to sides of bowl. Let dough rest 15 minutes. Knead on low 5 minutes. Scrape dough from hook into bowl. Remove bowl from stand. Coat rubber spatula with nonstick spray. Slide spatula under and around dough, coating dough lightly. Cover bowl with kitchen towel. Let dough rise until doubled in volume, about 1 hour.
- Turn dough out onto floured surface and fold over on itself several times to flatten. Divide in half. Shape each half into 4x8-inch rectangle. Make 1 shallow lengthwise slash down each.
- Sprinkle large rimmed baking sheet with cornmeal. Space loaves on sheet 3 inches apart. Dust tops with flour. Cover with plastic; let rise in warm draft-free area until doubled in volume, about 1 hour.
- Place 13x9x2-inch metal baking pan on bottom of oven. Position rack at lowest level of oven; preheat to 500°F. Place bread in oven. Quickly pour 1/2 cup water into metal pan; close oven door. Bake 5 minutes. Add 1/2 cup water to pan. Quickly close door; reduce oven temperature to 425°F. Bake loaves until puffed and golden, about 20 minutes. Transfer to rack; cool 15 minutes. Serve warm or at room temperature.
COUNTRY CRUST BREAD
This is a beautiful white bread that I got off of a Homesteading Today website. This is sooo easy to make, better than store bought bread, and makes 2 loaves. Very versatile bread that has many possibilities.
Provided by Tybooty
Categories Yeast Breads
Time 3h12m
Yield 2 loaves
Number Of Ingredients 9
Steps:
- Dissolve yeast in warm (105-115 degree)water, let stand for five minutes.
- Add sugar, salt, eggs, 1/4 c oil, and 3 cups of flour. Mix well, and gradually add the remaining flour.
- Turn out onto a floured surface and knead until smooth and elastic.
- Form into ball and place into a well greased bowl. Cover and let rise until doubled (1 1/2-2 hours).
- Punch down, divide in half and shape into two loaves and place in well greased pans.
- Grease tops, cover and let rise until doubled.
- Bake at 375 for 30-35 minutes.
- Remove from pans and brush with melted butter.
- A few tips:.
- For a quick rise: When you start the yeast to bloom, turn your oven on to the lowest setting. When yeast is bloomed, turn oven off. After placing the dough into the bowl, cover loosely with plastic wrap and place in the warm oven. It took mine 1 hour to double. Do the same thing after punching down and shaping the dough.
- Make sure to really oil the pans well, including the lip of the pans, or they will stick.
Nutrition Facts : Calories 1894, Fat 36.2, SaturatedFat 5.7, Cholesterol 211.5, Sodium 3574, Carbohydrate 339.3, Fiber 11.6, Sugar 51.4, Protein 47.8
More about "country crust sourdough bread food"
OLD COUNTRY BREAD - SOURDOUGH
From sourdough.com
EASY SOURDOUGH BREAD RECIPE FOR BEGINNERS | LITTLE …
From littlespoonfarm.com
RUSTIC SOURDOUGH BREAD WITH A PERFECT CRUST AND OPEN …
From theflavorbells.com
BASIC SOURDOUGH BOULE BREAD RECIPE - FOOD & WINE
From foodandwine.com
PERFECTLY CRUSTY SOURDOUGH BREAD FOR BEGINNERS
From biggerbolderbaking.com
COUNTRY-STYLE SOURDOUGH BREAD RECIPE | BON APPéTIT
From bonappetit.com
Servings 2Published Oct 1, 2004
- Mix first 4 ingredients in bowl of a stand mixer. Add 2 cups flour; stir to blend. Cover bowl with a kitchen towel. Let rise in warm draft-free area until doubled in volume, 1½–2 hours.
- Using dough hook, mix in 1⅓ cups flour and salt at lowest setting. Increase speed slightly; knead dough 5 minutes, adding more flour by tablespoonfuls if dough sticks to sides of bowl.
- Turn dough out onto floured surface and fold over on itself several times to flatten. Divide in half. Shape each half into a 4x8" rectangle. Make 1 shallow lengthwise slash down each.
- Sprinkle a large rimmed baking sheet with cornmeal. Space loaves on sheet 3" apart. Dust tops with flour. Cover with plastic; let rise in warm draft-free area until doubled in volume, about 1 hour.
- Place a 13x9x2" metal baking pan on bottom of oven. Position rack at lowest level of oven; preheat to 500°. Place bread in oven. Quickly pour ½ cup water into metal pan; close oven door.
THIS WAS MY FIRST BREAD, ITWAS REALLY TASTEFUL AND THE CRUST WAS ...
From reddit.com
SOURDOUGH FRENCH COUNTRY BREAD - BREADS AND SWEETS
From breadsandsweets.com
STEP-BY-STEP GUIDE TO MAKING PERFECT SOURDOUGH BREAD | COUNTRY …
From countrylifefoods.com
WHAT IS SOURDOUGH BREAD AND IS IT HEALTHY? | FOOD & DRINK
From specialityfoodmagazine.com
RUSTIC SOURDOUGH HORIATIKO PSOMI | GREEK COUNTRY VILLAGE BREAD
From breadexperience.com
IS ‘HEALTHY’ SOURDOUGH JUST A MIDDLE CLASS CON? - THE TELEGRAPH
From telegraph.co.uk
COUNTRY SOURDOUGH RECIPE – BROD & TAYLOR CANADA
From ca.brodandtaylor.com
HOW TO MAKE DURUM WHEAT SOURDOUGH BREAD - FOOD52
From food52.com
[HOMEMADE] COUNTRY SOURDOUGH : R/FOOD - REDDIT
From reddit.com
SOURDOUGH COUNTRY BREAD – THE CHEF MIMI BLOG
From chefmimiblog.com
SOURDOUGH BREAD | RICARDO
From ricardocuisine.com
RUSTIC SOURDOUGH BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
COUNTRY CRUST SOURDOUGH BREAD RECIPE: HOW TO MAKE IT - TASTE OF …
From preprod.tasteofhome.com
AN ANCIENT BREAD RISES | OTAGO DAILY TIMES ONLINE NEWS
From odt.co.nz
WHY SAN FRANCISCO SOURDOUGH BREAD TASTES DIFFERENT - SFGATE
From sfgate.com
HOW TO STORE BREAD - THE WASHINGTON POST
From washingtonpost.com
COUNTRY SOURDOUGH RECIPE | BROD & TAYLOR
From brodandtaylor.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love