ROASTED GARLIC ROSEMARY SOURDOUGH BREAD
A robust sourdough bread. full of delicious flavor. This bread is Perfect with meat dinners, stews, and Italian cuisine.
Provided by Diane
Categories Breads and Muffins
Time 14h
Number Of Ingredients 8
Steps:
- Preheat your oven to 400°F (200°C).
- Cut the root end of the blb off reveal the inside cloves.
- Drizzle with avocado oil to coat the bulb and wrap the garlic in foil.
- Roast on a sheet pan until soft. The time depends on your clove size. Start with 20 minutes and then check your cloves. Add oven time as needed.
- The garlic will be soft and caramelized when ready. You should be able to take a clove and squish the insides out easily when properly roasted.
- Use a food scale:
- Set a large bowl on the scale and press the tare button until it says zero.
- Pour in the the water measure and press tare.
- Pour in the starter and whisk the starter and water together.
- Pour in the flour measure and then press tare.
- Add half of the salt.
- Combine to form a rough dough.
- Cover with a damp towel and Autolyse (rest the dough) for 30 to 60 minutes. This is an important step to hydrolyze your dough. Don't skip this step.
- Squeeze the cooled (or thawed) roasted garlic cloves directly into the bowl. I used several cloves and the flavor was good. Adjust the amount of garlic to your own tastes. A whole bulb can be a lot if the bulb is large.
- Add the chopped fresh whole rosemary leaves.
- Gently knead the dough until the rosemary and garlic is evenly distributed throughout the dough. DON"T overwork the dough.
- Bulk rise at room temperature covered until double in size, about 8 to 10 hours at 70 degrees F. OR you can cover the bowl with a lid and put it in a plastic bag and set it in the fridge to rise overnight up to 15 hours. Remove from the fridge and let warm for an hour before shaping.
- Gently pour or roll the dough out of your bowl onto a work surface.
- Shape it into a round and let rest for 5 to 10 minutes.
- Gently pull the dough into a ball using your dough cutter and wet hands. Pull the dough toward you in a circular motion to tighten its shape. Set the dough ball into a greased bowl or rice flour rubbed banneton.
- Set the banneton in your fridge and let it chill an hour.
- Meanwhile preheat your oven for an hour WITH THE DUTCH OVEN IN IT.
- Preheat your oven to 450 degrees F.
- Cut a sheet of parchment paper to fit the size of your loaf with some extra to give you handles on each side when moving the dough around.
- Place the parchment over the banneton and dough and invert the bowl to release the dough onto the parchment.
- Sprinkle remaining salt over the top of the loaf.
- Use the tip of your Lame to make long cuts around the dough or score however you prefer.
- Lift the dough with the parchment to transfer the dough into the hot baking pot.
- Bake the dough on the center rack for 30 minutes, covered.
- Remove the lid, and continue to bake for 20 minutes.
- Check the temperature of the loaf at this point. If it is caramelized and the digital internal temp is 200 degrees remove to cooling rack. It's done.
- If it under 200 degrees in the center of the loaf Lift the loaf out of the pot, and finish baking directly on the oven rack until the loaf is caramelized, sounds hollow when thumped and reaches 200 degrees F internal temp.
- Transfer to a wire rack, and cool for 1 hour before slicing.
Nutrition Facts : Calories 85 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 294 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
GOLDEN SOURDOUGH BREAD
This recipe makes 4 golden and delicious loaves. When I first became curious about sourdough and the mysterious smelly substance called sourdough starter, I asked around if anyone had any to share. I found one of the nicest ladies that shared her starter and knowledge with me. The starter that I am using is now close to 130...
Provided by Shelene Wilhelm
Categories Savory Breads
Time 8h40m
Number Of Ingredients 7
Steps:
- 1. What is expanded sourdough starter? The night before baking bread, take your active starter out and add flour and water to it, at 3 parts flour and 2 parts water or whey. Place a light covering over the starter so the top doesn't dry out. It sits overnight and expands. In the morning, it's beautiful and bubbly. Part of this goes into your bread dough and some always goes back into your jar to save as your starter.
- 2. Mix expanded sourdough, buttermilk (or water), dry milk, sugar, salt, and butter. Add 5 cups flour and beat until smooth. Let stand 15 minutes.
- 3. Add enough flour to make a soft dough. Knead, adding flour, until dough is no longer sticky. Place dough in large bowl sprayed with cooking oil. Cover with a dish towel or place lid on top (not sealed but just on top). Let rise until double in volume. This could take 3 to 8 hours depending on the warmth of the room. Some believe that the longer the rise takes for the sourdough, the better the flavor. I like to place mine in my cold oven with the light on right before I go to bed. In the morning, it is ready to punch and knead down. The picture here is of the dough before it has risen. By the time it has risen, it has doubled in size and filled my large "Tupperware thatsa bowl" completely.
- 4. Knead down and divide into four. Shape the 4 into loaves and place into greased and lightly floured loaf pans. Let rise until about ¾ inch over top of pan. This can be done again, inside your cold oven with the light on. This will not take as long as the unshaped rising did. Do not preheat oven. Bake at 350 degrees for 40 minutes. After removing from oven, remove from pans and place on cooling racks. Rub butter on tops of hot loaves. Cover with kitchen towels as loaves cool. Bread slices best when the loaves have cooled. However, if patience is not available and the bread smells and looks too irresistible to wait till cool, cut carefully so you don't smash down the loaf. Enjoy!
DELUXE SOURDOUGH BREAD
This is how I am currently making my white sourdough bread. I am constantly learning new techniques in order to perfect my bread so next year I may have a whole new approach. You can use up to 50% whole wheat flour, if you prefer.
Provided by Donna M.
Categories Sourdough Breads
Time P1DT13h
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 10
Steps:
- *To make proofed starter, take 2 Tablespoons of your starter and stir it into 1 cup of water; then stir in 1 cup of flour. Cover and let sit (proof) overnight, or 8 to 14 hours. Measure out the 1 1/4 cups needed for the recipe and return the rest to your starter pot.
- Combine the first 5 ingredients. Mix in the flour just until the mixture is a shaggy mass.
- Cover and let rest for 30 minutes.
- Add sugar, butter, and salt and mix until all is incorporated.
- Knead dough until it is smooth and satiny.
- You can mix this dough in a bread machine if you wish, but take the dough out of the machine 10 minutes before the final kneading cycle is done to avoid over-processing the dough, which will cause it to become slack and wet.
- Cover and let dough rest for 45 minutes.
- Divide dough into 2 equal portions. Pat each dough portion out into a large, flat circle. Gently stretch and fold the left side over the middle, then the right side over the middle (like folding a letter). Pat down with the palms of hands and repeat the folding with the remaining two unfolded ends. Shape loaves, always keeping the folded side as the bottom. I do free-form oval loaves and place them on parchment paper.
- Spray the loaves with Pam and cover with plastic. Place in the refrigerator overnight. The next day, take loaves out and let them finish rising at room temperature. They should be very light. Do not rush it or your bread will be dense.
- If you prefer, you can refrigerate your dough immediately after you finish kneading it and do the folding, shaping and rising after you take it out of the fridge the next day.
- Preheat oven and stone to 400°F for about 30 minutes prior to putting bread in oven. I also place a shallow pan of hot water on the bottom rack for steam.
- When bread is fully risen, slash top and slide onto hot stone. If you don't have a stone, just bake on a baking sheet. After 10 minutes, turn the oven heat down to 375°F.
- When loaves start to show color, water pan can be removed. Bake until loaves are a nice golden brown. Time will vary according to the shape and size of loaf.
- Cool on a wire rack. You can brush crust with butter while still hot if you like a soft crust.
- The small addtion of white whole wheat flour that I use in this bread gives it an interesting depth of flavor that I like. It does not change the color of the bread. I don't know if white whole wheat flour is easily available just anywhere. I am fortunate to live in an area where wheat is grown and milled so I have easy access to various flours.
Nutrition Facts : Calories 99.5, Fat 1.9, SaturatedFat 1.1, Cholesterol 4.8, Sodium 211.6, Carbohydrate 17.8, Fiber 0.7, Sugar 1.5, Protein 2.5
SOURDOUGH BREAD
You don't have to hop on a trolley car to bring home the flavour of San Francisco. You can have it hot from the oven any time you want with this Robin Hood Sourdough Bread Recipe! Looking for a bread with a little more bite? Replace Homestyle Best for Bread White Flour with Whole Wheat or Miltigrain Blend Best for Bread Flour.
Provided by Chef mariajane
Categories Sourdough Breads
Time 35m
Yield 2 loaves bread
Number Of Ingredients 7
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.
Nutrition Facts : Calories 1279.3, Fat 3.5, SaturatedFat 0.6, Sodium 2652.6, Carbohydrate 268, Fiber 10.1, Sugar 5.1, Protein 37
GOLDEN SOURDOUGH BISCUITS
I obtained this recipe from a friend when we were exchanging sourdough recipes a few years ago. These soft biscuits are best enjoyed straight from the oven. - Stephanie Church, Delaware, Ohio
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, baking powder, salt and baking soda; cut in butter until mixture resembles coarse crumbs. Combine Sourdough Starter and buttermilk; stir into crumb mixture with a fork until dough forms a ball. , Turn onto a well-floured surface; knead 10-12 times. Roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. , Bake at 425° until golden brown, 12-15 minutes. Brush with melted butter. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 148 calories, Fat 8g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 370mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
NO YEAST SOURDOUGH BREAD
This no yeast sourdough bread recipe is extra tangy and uses just 5 ingredients and is perfect when slathered with salted butter.
Provided by Brandy O'Neill - Nutmeg Nanny
Categories Bread
Time P1DT2h30m
Number Of Ingredients 5
Steps:
- In a large bowl combine the starter, water, and 3 cups of flour. Beat vigorously for 1 minute.
- Cover, and let rest at room temperature for 4 hours.
- Refrigerate overnight, for about 12 hours.
- After refrigeration, add the remaining 2 cups of flour, sugar, and kosher salt.
- Knead to form a smooth dough. Knead either by hand or with a dough hook attached to a mixer.
- Allow the dough to rise in a covered bowl until it's light and airy, with visible gas bubbles. Depending on how active your starter is this may take up to 5 hours, or even longer. For best results, gently deflate the dough once an hour by turning it out onto a lightly floured or lightly greased work surface; stretching and folding the edges into the center; turning it over, then returning it to the bowl. Adding these folds will help strengthen the dough's structure, and allow you to feel how it's progressing over time.
- Note: sourdough bread (especially sourdough without added yeast) can be finicky and may not go exactly to the written plan. Please allow yourself to go with the flow, and not treat this as an exact to-the-minute process.
- When the dough is ready, transfer the dough to a lightly floured or lightly greased work surface and gently divide the dough in half.
- Gently shape the dough into two oval loaves, and place them on a lightly greased or parchment-lined baking sheet. Cover with lightly greased plastic wrap and let rise until very puffy, about 2 to 4 hours. This step could take longer but give them sufficient time to become noticeably puffy. Don't worry if the loaves spread more than they rise, they'll pick up once they hit the oven's heat.
- Towards the end of the rising time, preheat the oven to 425°F.
- Spray the loaves with lukewarm water.
- Slash the loaves. If you've made round loaves, try one slash across the center, and a curved slash on each side of it; or slash in the pattern of your choice. For oval loaves, two diagonal slashes are fine. Make the slashes fairly deep, a serrated bread knife works well here.
- Bake the bread for 25 to 30 minutes, until it's a very deep golden brown.
- Remove it from the oven, and cool on a rack.
- Store bread, loosely wrapped in plastic, for several days at room temperature or freeze for longer storage.
Nutrition Facts : Calories 1220 calories, Carbohydrate 256 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 4 grams fat, Fiber 9 grams fiber, Protein 35 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 4374 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
SOURDOUGH STUFFING WITH SAUSAGE, APPLES, AND GOLDEN RAISINS
Provided by Jeanne Thiel Kelley
Categories Side Bake Sauté Thanksgiving High Fiber Dinner Stuffing/Dressing Raisin Apple Sausage Family Reunion Potluck Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 16 servings
Number Of Ingredients 10
Steps:
- Position rack in center of oven and preheat to 350°F. Spread bread cubes in single layer on large rimmed baking sheet. Bake until pale golden, stirring occasionally, 15 to 20 minutes. Transfer bread to very large bowl.
- Sautésausage in heavy large skillet over medium-high heat until cooked through, breaking up into small pieces with back of fork, 8 to 10 minutes. Using slotted spoon, transfer sausage to bowl with bread cubes. Add onions and celery to drippings in skillet; sautéuntil golden brown, about 12 minutes. Transfer to bowl with bread-sausage mixture (do not clean skillet).
- Melt 2 tablespoons butter in same skillet over medium-high heat. Add apples; sauté until tender, about 10 minutes. Add to bowl with bread mixture; mix in raisins.
- Melt remaining 2 tablespoons butter in same skillet over low heat. Add 2 tablespoons sage; stir 30 seconds. Add sage butter to bowl with bread-sausage mixture; toss to blend. Season stuffing with salt and freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Position rack in center of oven and preheat to 350°F. Generously butter 15 x 10 x 2-inch glass baking dish. Whisk broth and eggs in medium bowl; add to stuffing and toss to mix. Transfer to prepared baking dish. Bake stuffing uncovered until top is golden and crisp in spots, 45 minutes to 1 hour. Let stand 10 to 15 minutes and serve.
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- Two nights before you're planning to bake your bread, revive your starter: remove starter from fridge and let come to room temperature. Stir the starter well to recombine any liquid that may have gathered on the top. Measure out 1 cup of starter.
- When ready to bake, chop rosemary finely. Dump the bread flour and whole-grain flour into a mixing bowl, and stir with a wooden spoon to combine well. Add salt and chopped rosemary, and stir to combine.
- About 30 minutes before baking, place a broiler pan on the bottom rack of the oven. Place your baking sheet on in the middle of the oven. Preheat oven to 450F.
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- Ensure you sourdough starter is at peak activity. This usually involves feeding it at least once or twice several hours before using it. A sourdough starter is considered at peak activity when it is bubbling in its container, has more than doubled in size, is no longer expanding, but hasn’t yet started to fall back down and deflate.
- Next, add all of the wet ingredients. Use a whisk to stir and combine all of the ingredients into a batter, but avoid over-mixing. The batter should be semi-runny, like a thick pancake batter.
- Cover the bowl of batter with damp tea towel, and leave it at room temperature for three to four hours (no more than 4).
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- The night before (4-10 hours) starting on your sourdough, stir together 40 grams of unbleached flour and 40 grams of filtered water with 15 grams of sourdough starter in a jar. Cover loosely and set aside to double.
- In a large bowl stir together 500 grams of flour (part rye or whole wheat if you like) with 300-400 grams of water and the leaven from the night before (about 80 g).
- If using seeds, drain them now. Lightly dust your work area with flour. Prepare a banneton by flouring it. Or generously cover a towel in (rice) flour and place it in a medium-small bowl. Linen or microfiber cloths work best.
- When getting ready to bake your sourdough, place an oven-safe pot with a lid (like a Dutch oven) in your oven and preheat to 450°F.
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- In an electric mixer with the dough hook, combine the flour, starter and salt, and knead until it no longer sticks to the sides or bottom of the mixing bowl.
- Place a lightly oiled bowl, turning to coat. Cover with plastic wrap and let dough rise in a warm, draft-free place until doubled in size, 1 to 1 1/2 hours. Turn out onto a lightly floured surface. Sprinkle lightly with flour and knead gently, removing any large air bubbles. Knead into a small circle, then shape into a tight ball, pinching the seams together underneath. Place on a well-floured board or baking peel, seam-side down. Cover with a kitchen towels and let rest until doubled in size, about 1 hour.
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- Spray lightly with a mister and transfer to the baking stone (or place on a heavy baking sheet lightly dusted with cornmeal) and bake until golden brown and the bread sounds hollow when thumped on the bottom, about 60 minutes. (Sourdough should have a darker crust than other breads, so leave in the oven 5 minutes after you think it is done.)
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