SAN FRANCISCO SOURDOUGH
Provided by Food Network
Categories side-dish
Time 4h45m
Yield 2 long 14-inch loaves or 2 rou
Number Of Ingredients 7
Steps:
- Combine the levain and water in a 2-quart clear plastic container with a lid. Break up the levain well with a wooden spoon or squeeze through your fingers until it is broken up. Stir until the levain is partly dissolved and the mixture is slightly frothy. Add the flour and stir with a wooden spoon until very thick and sticky. Scrape down the sides with a rubber spatula. Cover with plastic wrap and put in a moderately warm (74 to 80 degree) place for 24 hours.
- Final dough: 2 cups (16 fluid ounces) spring water 5 1/2 to 6 1/2 cups (27 to 32 ounces) organic white flour with germ 1 tablespoon (3/4 ounce) fine sea salt.
- Combine the poolish and water in a 6-quart bowl. Break up the poolish well with a wooden spoon and stir until the poolish becomes loose and the mixture slightly frothy. Add 2 cups (10 ounces) of the flour and the salt; stir until well combined. Add just enough of the remaining flour to make a thick mass that is difficult to stir. Turn out onto a lightly floured surface and knead, adding remaining flour when needed, until dough is firm and smooth, 15 to 17 minutes total. The dough is ready when a little dough pulled from the mass springs back quickly.
- Shape the dough into a ball and let it rest on a lightly floured surface while you scrape, clean, and lightly oil the largest bowl. Place the dough in the bowl and turn once to coat with oil. Take the dough's temperature: the ideal is 78 degrees. Cover with a clean damp towel or plastic wrap and put in a moderately warm (74 to 80 degree) draft-free place until doubled in volume.
- Deflate the dough by pushing down in the center and pulling up the sides. Cover with a clean damp towel or plastic wrap and put in a moderately warm (74 to 80 degree) draft-free place for 30 minutes.
- Transfer the dough to a lightly floured board and knead briefly. Shape into a tight ball. Cover with a clean damp towel or plastic wrap, and put in a moderately warm (74 to 80 degree) draft-free place for 30 minutes.
- Divide the dough into 2 equal portions. Flatten each with the heel of your hand on a lightly floured board. The dough may be very soft and loose at this point. Shape into 12-inch-long torpedoes. You may also choose to shape the dough into rounds.
- Place the torpedoes, seam side up in a well-floured couche*. Cover with a clean damp towel or plastic wrap. Put in a moderately warm (74 to 80 degrees) draft-free place until increased in volume about 1 1/2 times, or until a slight indentation remains when the dough is pressed with a fingertip. Place rounds on a cornmeal-dusted surface to rise.
- Preheat the oven and baking stone to 450 degrees, 45 minutes to 1 hour before baking. The oven rack must be in the center of the oven. If it is in the lower 1/3 of the oven the bottom of the breads may burn, and if it is in the upper 1/3, the top crusts may burn.
- Gently roll one loaf from the couche onto a lightly floured peel so that it sits seam side down. Using a very sharp, serrated knife or a single-edged razor blade, score the loaf by making quick shallow cuts 1/4 to 1/2-inch deep along the surface. Using the peel, slide the loaf onto the hearth. Quickly repeat the process with the second loaf. Quickly spray the inner walls and floor of the oven with cold water form a spritzer bottle. If there's an electric light bulb in the oven, avoid spraying it directly; it may burst. Spray for several seconds until steam has filled the oven. Quickly close the door to trap the steam and bake 3 minutes. Spray again in the same way, closing the door immediately so that steam doesn't escape. Bake until loaves begin to color, about 15 minutes. Reduce heat to 425 degrees and bake until loaves are a rich caramel color and the crust is firm, 15 to 20 minutes.
- To test for doneness, remove and hold the loaves upside down. Strike the bottoms firmly with your finger. If the sound is hollow, the breads are done. If it doesn't sound hollow, bake 5 minutes longer. Cool completely on a wire rack.
- Add the flour directly into the container with the full batch of room-temperature, batterlike ripe chef. Stir vigorously to add fresh oxygen to the mixture. This will form a stiff consistency more like a stiff dough than a batter. This firm texture is important for ripening levain, because a dense rather than loose levain creates delicious sour bread without an overpowering tangy bite. Scrape down the sides, cover tightly, and let stand in a cool to moderate (about 70 degrees) draft-free place for 8 to 10 hours.
- The levain should have doubled in volume. The texture will be somewhat light, with many tiny bubbles throughout. Do not let the levain stand for longer than 10 hours, or the yeast will become exhausted and not raise the final dough. This recipe yields 18 ounces of levain.
- Day 1: Combine the flour and water in a tall 2 to 3-quart clear plastic container with a lid. Stir well to make a thick, soft dough. The exact consistency of the dough will vary with the brand of flour or water at this point to adjust the texture. Scrape down the sides with a rubber spatula, cover tightly with lid and let stand in a moderate (about 70 degree) place for 24 hours.
- Day 2: 3/4 cup plus 2 tablespoons (4 ounces) 20 percent bran wheat flour 1/2 cup (4 fluid ounces) spring water.
- The chef should have almost doubled in volume. You will see tiny bubbles on the surface, and you might notice a slight musty smell. Add the flour and water to the mixture and stir vigorously to distribute the fresh ingredients and add fresh oxygen to the chef. The texture will still be like a soft dough. You may add a little more flour or water to make this texture, if necessary. Scrape down the sides, cover and place in a moderate (70 degree) draft-free place for 24 hours.
- Day 3: 3/4 cup plus 2 tablespoons (4 ounces) 20 percent bran wheat flour 1/2 cup (4 fluid ounces) spring water.
- It will have almost doubled in volume and be quite bubbly. Add the flour and water, and stir well to make a thick batter. (You may have to add a little more water if your flour's absorption level is high). With a marker pen, mark the level of the chef on the side of the container. Scrape down the sides, cover tightly, and let stand in a moderate (70 degree) draft-free place for 24 hours.
- It should now be loose in texture, like a pancake batter. It will have doubled in volume from the last addition of flour and water. The chef may rise and fall, but as long as it doubles at some point during this last period, it's fine. You now have a fully ripe chef ready to transform into a levain. If you don't want to make the levain immediately, the chef can be refrigerated for up to 3 days.
CIOPPINO (SAN FRANCISCO SEAFOOD STEW)
Steps:
- For the Seafood Stock: In a large, 8- or 12-quart heavy-bottomed pot, heat olive oil over medium-high heat until shimmering. Add onion, fennel, celery, and garlic, and cook, stirring, until softened and beginning to brown, about 7 minutes. Stir in tomato paste and cook for 1 minute.
- Add crabs, if using, and shrimp shells, and cook, stirring and scraping, until shells are cooked through and turning red, about 4 minutes.
- Add white wine, bring to a boil, then cook until raw alcohol smell is gone, about 4 minutes. Add fish heads and bones along with the clam juice. Cover with water (at least 2 quarts). Add parsley, bay leaves, and black peppercorns. Bring to a boil, reduce heat to a simmer, and cook for 1 hour. Strain seafood stock and reserve until ready to make cioppino. You should have about 2 quarts (1.9L); add enough water to bring total volume of the stock up to 2 1/2 quarts (2.4L), then set aside.
- Meanwhile, for the Roasted Red Pepper Salsa: Working directly over the flame of a gas burner or under a broiler, cook the red bell peppers, turning occasionally, until deeply charred all over, about 10 minutes. Transfer to a heatproof bowl, cover with plastic, and let stand 5 minutes.
- Using paper towels, rub charred skin off peppers. Stem and seed peppers, then roughly chop flesh and add to a blender jar or tall, narrow vessel compatible with an immersion blender.
- Add olive oil, lemon juice, chile paste and minced fresh herbs and blend until fairly smooth. Season red pepper salsa with salt, then set aside or refrigerate until ready to use.
- For the Cioppino: In a large 8- or 12-quart, heavy bottomed pot, heat olive oil over medium heat until shimmering. Add onion, fennel, garlic, red pepper flakes, and chile paste (if using). Season with salt, and cook, stirring often, until very soft but not browned, about 15 minutes; lower heat if necessary to prevent browning.
- Add crushed tomatoes and their juices along with the 2 1/2 quarts (2.4L) seafood stock. Bring to a simmer, then add mussels and cook just until they pop open, about 4 minutes. Using tongs and a spider or slotted spoon, lift out and transfer mussels to a bowl. Set aside to cool slightly.
- Add squid and cook at a gentle simmer for 25 minutes. While the squid cooks, shell all but 12 of the mussels, then transfer to a warmed platter; cover with foil and, optionally, a small amount of hot broth to keep warm.
- Add clams and cook until they just begin to pop open, about 6 minutes. Using tongs and a spider or slotted spoon, lift out clams and add to platter with mussels.
- Season halibut with salt, then place in a large strainer and lower into the simmering broth until fully submerged, then cook until halibut is just cooked through, about 3 minutes. Transfer halibut to platter with the clams to keep warm.
- Season shrimp with salt, then place in the same strainer and lower into the simmering broth, then cook until just pink, about 1 minute. Transfer shrimp to the platter and keep warm.
- In warmed serving bowls, arrange the mussels (both shell-on and off), clams, halibut, and shrimp. If using crabmeat, add to the strainer and lower into the simmering broth until just warmed through, about 30 seconds, then remove and arrange on the plate. If any of the seafood has cooled too much, you can place it in the strainer and dip it back into the simmering broth before plating. Using a ladle, spoon the broth and squid into each bowl. Garnish with toasted sourdough and serve, passing the red pepper condiment on the side.
HALIBUT AND CIOPPINO
Steps:
- Place the chorizo, onion, garlic, celery, and tomatoes in a food processor and process until the pieces are small and well ground up. Heat a Dutch oven over medium heat and add the ground chorizo and vegetables to cook until well colored and fat is rendered. Once the ground chorizo and vegetables are cooked, add the flour, thyme and bay leaves. Saute for a further 5 to 7 minutes (this forms the base of a roux). Then add the red wine, reserved tomato juice, and chicken stock. Season lightly with salt and pepper and then cover and simmer for 30 minutes. With 10 minutes to go, turn the heat up and add the crabs and clams to the broth and steam until open, discarding any un-open ones. Reduce the heat and just prior to service add the shrimp and shut off the heat so they don't get over cooked. Remove and discard bay leaves.
- While the cioppino is cooking, prepare the halibut. Season the fillets with salt and pepper and fresh thyme. Heat a large nonstick saute pan and add a 2-count of olive oil. Cook fillets 4 minutes on 1 side then turn once briefly before setting on paper towels to drain.
- Preheat oven to 350 degrees F.
- Combine, garlic, butter, parsley, salt and pepper in a bowl and stir to combine. Smear the inside of the bread with garlic butter and toast on a sheet tray in the oven. Reserve any left over garlic-butter to serve with the cioppino.
- To serve, set garlic sourdough toasts in the bottom of a flat bowl. Top with halibut then ladle over cioppino. Top with a spoonful of reserved garlic butter. Garnish with fresh flat-leaf parsley and serve.
CIOPPINO
Steps:
- In a heavy kettle (at least 5 quarts) cook garlic in oil over moderate heat, stirring, until pale golden. Add onion and cook, stirring, until softened. Add pepper flakes and bell pepper and cook, stirring, until softened. Add vinegar and boil until evaporated. Add wine, oregano, and bay leaf and simmer 5 minutes. Stir in tomato purée and tomato paste and bring to a boil.
- Add crabs and clams and simmer, covered, 15 to 20 minutes, checking often and transferring clams as they open with tongs to a bowl (discard unopened ones).
- Transfer crabs with tongs to a cutting board and remove top shells, adding any crab liquid to soup. Halve or quarter crabs (depending on size) and reserve, with any additional liquid, in a bowl.
- Add shrimp, scallops, and fish to soup and simmer, covered, 5 minutes, or until seafood is just cooked through. Stir in gently crabs, their liquid, and clams and sprinkle with parsley.
CIOPPINO
Categories Soup/Stew Dinner Snapper Clam Scallop Shrimp Red Wine Parsley Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 23
Steps:
- Cook garlic, onions, bay leaf, oregano, and red pepper flakes with salt and pepper in oil in an 8-quart heavy pot over moderate heat, stirring, until onions are softened, about 5 minutes. Stir in bell pepper and tomato paste and cook, stirring, 1 minute. Add wine and boil until reduced by about half, 5 to 6 minutes. Add tomatoes with their juice, clam juice, and broth and simmer, covered, 30 minutes. Season with salt and pepper.
- While stew is simmering, hack crab leg through shell into 2- to 3-inch pieces with a large heavy knife. Add crab pieces and clams to stew and simmer, covered, until clams just open, 5 to 10 minutes, checking every minute after 5 minutes and transferring opened clams to a bowl with tongs or a slotted spoon. (Discard any unopened clams after 10 minutes.) Lightly season fish fillets, shrimp, and scallops with salt and add to stew, then simmer, covered, until just cooked through, about 5 minutes. Discard bay leaf, then return clams to pot and gently stir in parsley and basil.
- Serve cioppino immediately in large soup bowls.
More about "halibut and cioppino with san francisco sourdough food"
SAN FRANCISCO CIOPPINO | WILLIAMS SONOMA
Web To make the cioppino, in a large, tall pot over medium-high heat, warm the olive oil. Add the onion and fennel bulb and cook, stirring occasionally, until softened and starting to …
From williams-sonoma.com
Cuisine AMERICANTotal Time 3 hrs 10 minsServings 4
From williams-sonoma.com
Cuisine AMERICANTotal Time 3 hrs 10 minsServings 4
SAN FRANCISCO CIOPPINO SEAFOOD STEW RECIPE - THE …
Web Nov 18, 2007 In a large pot, on medium-low heat, melt the butter with the olive oil and saute the celery and onions until soft, about 10 minutes. …
From thespruceeats.com
4.3/5 (47)Total Time 1 hr 35 minsCategory Entree, Dinner, LunchCalories 950 per serving
From thespruceeats.com
4.3/5 (47)Total Time 1 hr 35 minsCategory Entree, Dinner, LunchCalories 950 per serving
CLASSIC CIOPPINO SEAFOOD STEW - THE HUNGRY BLUEBIRD
Web Sep 26, 2016 Classic Cioppino recipe, the iconic San Franciscan-style seafood stew made with tomatoes, wine, spices and herbs. I have been …
From thehungrybluebird.com
4.9/5 (29)Total Time 4 hrsCategory Main CourseCalories 545 per serving
From thehungrybluebird.com
4.9/5 (29)Total Time 4 hrsCategory Main CourseCalories 545 per serving
SAN FRANCISCO BAY CIOPPINO RECIPE | FOOD NETWORK
Web Cut the striped bass, halibut and lingcod into 1-inch by 1-inch squares. Place fish in a large dish, keeping squid and eel separate. Drizzle fish and squid with 3 tablespoons olive oil …
From foodnetwork.com
Author Michael LomonacoSteps 4Difficulty 1 hr 55 min
From foodnetwork.com
Author Michael LomonacoSteps 4Difficulty 1 hr 55 min
ALASKAN HALIBUT CIOPPINO | WILLIAMS SONOMA
Web Season the halibut fillets with French grey sea salt. Place the fish, skinned side up, in the pan and sear until golden, 3 to 4 minutes. Transfer to a platter. Return the griddle to …
From williams-sonoma.com
From williams-sonoma.com
INA GARTEN'S EASY CIOPPINO RECIPE - FOODIECRUSH .COM
Web You don’t have to be a chef to make this recipe for the Barefoot Contessa’s authentic cioppino, a tomato-based seafood stew loaded with shrimp, cod, mussels, and clams for a healthy soup and surprisingly easy dinner that …
From foodiecrush.com
From foodiecrush.com
CIOPPINO - TASTES BETTER FROM SCRATCH
Web Apr 11, 2022 Cook for 2-3 minutes until shells open up. Uncover and remove from heat. Sauté Veggies: Add oil to a large Dutch oven over medium heat. Stir in onion, fennel and …
From tastesbetterfromscratch.com
From tastesbetterfromscratch.com
SAN FRANCISCO CIOPPINO RECIPE | EPICURIOUS
Web Dec 9, 2011 Step 1. Place a large sauté pan over medium-high heat and add the oil. Add the onion and sauté for about 5 minutes, until softened. Add the garlic and sauté for 2 …
From epicurious.com
From epicurious.com
CIOPPINO (SEAFOOD STEW) | THE MEDITERRANEAN DISH
Web Nov 29, 2022 Cioppino (pronounced chuh-pee-no) is a famous seafood stew created by Italian-American immigrants in San Francisco. While related to many Italian and other …
From themediterraneandish.com
From themediterraneandish.com
SAN FRANCISCO STYLE CIOPPINO - BRIGHAM AND WOMEN’S …
Web Heat the olive oil and sear the onions, garlic, and fennel, without coloring them, for 6 minutes. Add the chopped tomato and tomato purée, bay leaves, and herbs. Bring to a …
From brighamandwomens.org
From brighamandwomens.org
HALIBUT AND CIOPPINO WITH SAN FRANCISCO SOURDOUGH
Web Vegetarian Skillet Chili Topped with Cornbread. Slice-and-Bake Dreidel Cookies. Christmas Cookie Cheesecake
From shanlabar.com
From shanlabar.com
HALIBUT AND CIOPPINO WITH SAN FRANCISCO SOURDOUGH
Web Jun 24, 2019 Step 1. Preheat oven to 350 degrees F. Step 2. Combine, garlic, butter, parsley, salt and pepper in a bowl and stir to combine. Smear the insides of the slices …
From recipenet.org
From recipenet.org
RECIPE DIARY: HALIBUT CIOPPINO - THE FRESH 20
Web Mar 20, 2015 Welcome to The Fresh 20 Recipe Diary! This week’s recipe: HALIBUT CIOPPINO. ORIGINS: Cioppino is a traditional Italian fish stew made famous in the U.S. …
From thefresh20.com
From thefresh20.com
SAN FRANCISCO CIOPPINO RECIPE | WILLIAMS-SONOMA TASTE
Web Dec 27, 2016 Making the cioppino: Add cracked crab, crab fat, raw clams and fish (if using) to sauce. Simmer for about 15 to 20 minutes (taste a crab leg to check for doneness). Add calamari rings during the last five …
From blog.williams-sonoma.com
From blog.williams-sonoma.com
THE 7 BEST PLACES FOR CIOPPINO IN SAN FRANCISCO - SFGATE
Web 2 days ago Sotto Mare SFGATE food writer Madeline Wells crowns this nautical-themed North Beach restaurant as having the best cioppino in San Francisco. Its rendition is …
From sfgate.com
From sfgate.com
SAN FRANCISCO CIOPPINO RECIPE: HOW TO MAKE IT - TASTE OF HOME
Web Jun 30, 2023 1 shallot, minced 3 garlic cloves, minced 6 fresh thyme sprigs 2 fresh rosemary sprigs 2 tablespoons minced fresh parsley 1/2 teaspoon crushed red pepper …
From tasteofhome.com
From tasteofhome.com
SAN FRANCISCO CIOPPINO RECIPE | SAVEUR
Web Apr 4, 2023 4 bay leaves 1 tsp. dried basil 1 tsp. dried oregano 1 tsp. dried thyme 2 pinches cayenne pepper 1–2 cups all-purpose flour 1½ lb. halibut fillets, cut into large …
From saveur.com
From saveur.com
HALIBUT AND CIOPPINO WITH SAN FRANCISCO SOURDOUGH
Web 1 loaf sourdough bread, cut in slices but still connected at the base: 1 pound chorizo (dry aged chorizo), ground in a food processor: Extra-virgin olive oil: 2 garlic cloves: 2 ribs of …
From food-recipe.info
From food-recipe.info
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