Country Style Sourdough Bread Food

SOURDOUGH COUNTRY LOAF RECIPE

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.

COUNTRY CRUST SOURDOUGH BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the Sourdough Starter, eggs, sugar, oil, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in 2 greased 8x4-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Brush with butter.

GERMAN COUNTRY STYLE SOURDOUGH RYE BREAD WITH CARAWAY SEEDS

Steps:

• To make the sourdough Sponge.
• Mix all the ingredients together to make a smooth paste, cover with a tea towel and leave to ferment overnight at room temperature, for between 8 to 12 hours.
• To make the bread.
• When you are ready to make the bread, pour the water into the bucket, followed by all of the sourdough sponge and then add the caraway seeds.
• The add in this order: rye flour, salt, sugar and then the white bread flour.
• Finally sprinkle the dried yeast over the top and fit the bucket into the bread machine/maker.
• Set to the rapid wholemeal setting, for a medium sized loaf (750g) with the crust setting of your choice.
• Once the bread has cooked - take it carefully out of the bucket and leave to cool on a wire cooling rack. Remove the paddle if it is still in the bread before slicing.
• Serve with soups, hams, cold meats, cheese and pickles or make sandwiches of your choice.

COUNTRY CRUST BREAD

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.

COUNTRY STYLE BREAD

Steps:

• Mix the water with the yeast and sugar and stir well. Cover with clean tea towel and leave on the side for 10 minutes.
• Meanwhile mix the flour with room the salt, oil and seeds.
• When the yeast starts to bubble add it to the flour and mix well.
• Knead for about 5 minutes. The dough should be slightly sticky.
• Cover the dough in oil and put it a 26 cm round cake pan.
• Keep it in the oven in 50 degrees C for about 30 minutes.
• Then turn the heat up and bake it at 150 degrees C for about 60 minutes.
• When ready leave the bread to cool down on a rack, covered with tea towel.

RUSTIC COUNTRY SOURDOUGH BREAD

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 BREAD

Steps:

• Sponge: Put the water into a large bowl and sprinkle over the yeast. Allow the yeast to rest for about 10 minutes. Stir the three flours together and add them to the yeast mixture, stirring with a wooden spoon.
• Cover the bowl and let the sponge rest at room temperature for 6 to 8 hours, or put it in the refrigerator overnight.
• Dough: If you've chilled the sponge, pull it out of the refrigerator about one hour before you're ready to continue with the recipe.
• Dissolve the yeast in the water and pour it into the bowl with the sponge.
• Combine the flours. Gradually add 2 cups of the flour to the sponge, mix well. Sprinkle the salt over the dough and mix in it.
• Work in the remaining flour mixture and enough additional white flour to produce a dough that starts to clean the sides of the bowl. Knead for about 10 min (you can use the bread machine or mixer). The dough should be moist, satiny, even a bit sticky.
• In a bowl, cover the dough with plastic wrap. Allow to rest at room temperature for 1 1/2 to 2 hours.
• Turn the dough out to a floured surface. Pat it onto a flat round, fold the edges, press it down and turn the dough over. Repeat the process of folding four more times. Turn the loaf over and lay it smooth side up in a baking sheet sprinkled with corn meal. Slash the loaf in a pattern that appeals to you. Cover the dough and let it rest for 1 to 1/2 hours.
• Oven: 400ºF. Pour some water into a spray bottle and set aside.
• Bake the bread for 60 to 70 min (or until the crust is deeply brown), spraying the oven with water every 15 minutes.
• Remove the loaf to a rack and allow it to cool before cutting. Store it cup side down on your counter (it's thick crust will be fine exposed to the air .

COUNTRY-STYLE SOURDOUGH BREAD

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.