Honey Sourdough Food

ARTISAN HONEY SOURDOUGH BREAD RECIPE

Steps:

• Feed Sourdough StarterRemove sourdough starter from fridge, bring to room temperature and feed. I feed a 1:1:1 ratio for my artisan sourdough bread recipe. For example, feed 100 grams sourdough starter, 100 grams water, 100 grams all purpose organic flour. Cover the starter, and allow to double in volume after feeding. A quick tip: every time the starter is fed, place a rubber band around the jar it is in to mark its height. This helps to see when the starter has doubled in volume and is therefore ready to be used. If you are still not sure if the starter is ready to be used, do a float test. Drop a small amount of starter, about 1 tsp, into a glass of water. If it floats to the top it's ready to use. If it sinks, your starter should be fed again, or left a bit longer to activate. Mix Water and FlourUsing a digital scale, measure 475g of flour and 300g of water into a large mixing bowl. Mix dough together with your hands, dough will be sticky. Cover with a damp linen towel and let rest for thirty minutes to one hour. Add Remaining IngredientsMeasure and add 100g sourdough starter, 25g honey and 10g salt. Using your hands, mix the dough together thoroughly and be sure to incorporate the salt into the dough. You should not be able to feel any granules of salt once it has been incorporated into the dough. Cover with a damp linen cloth and leave on the kitchen counter for one hour. Stretch and Fold the DoughAfter one hour, dip your fingers in water (to prevent dough from sticking), and begin the stretch and fold technique. Gently, lift and fold the dough. Grab a portion of the dough from one side of the bowl, lift it up and fold it over the dough to the other side of the bowl. Turn the bowl a one-quarter of the way and repeat the process and until you have come full circle. Do this about 20 times at the most until it is a smooth ball. Cover the bowl and leave on the kitchen counter. Perform the stretch and fold technique another three to four times, over the next three to four hours. Re-cover the bowl each time, leaving on the kitchen counter. Bulk FermentationAfter the last stretch and fold technique, cover the bowl with a damp linen towel and leave on the counter to ferment overnight, for eight to ten hours. At the end of fermentation period, the dough should have bubbles on the surface, and be slightly domed on the edges of the bowl. The dough should be springy, and almost doubled. If in doubt that the sourdough is ready, do the poke test. Carefully poke the dough with flour on your finger, about half an inch deep. Dough that is properly proofed will very slowly spring back, and leave a small indention, meaning that this is a good sign the dough has risen enough. If the dough springs back quickly, it is probably under-proofed and it needs to proof longer. Dough that does not spring back at all, is over proofed. Unfortunately, you can not go back and correct that stage, but it can still be baked. The bread will not rise as much in the oven, but will probably still taste good. Shape the DoughGet a banneton and liberally flour all sides, all the way up to the top. This provides a no stick surface for the dough. With wet hands, loosen the dough from the edges of a bowl. Gently, perform a single stretch and fold with the dough around the bowl. Do this no more than eight to ten times, just until the dough is in a loose ball again. Handling the dough carefully, remove from the bowl and place the dough, smooth side down into the banneton. Final ProofCover the dough and place it in the fridge for a minimum of three hours but no more than 24 hours. Placing the dough into the refrigerator allows for a slow and cold fermentation stage. This stage helps to develop flavor and the final crust texture. Pre-Heat Oven, Score and BakePre-heat oven to 450 degrees. Place a sheet of parchment paper over the top of the banneton, then carefully turn it over so that the dough releases onto the parchment paper. Sprinkle the dough lightly with flour and gently rub the surface with your hands to evenly spread the flour on top of the dough. Score the top of the dough with a lame or a clean razor blade. King Arthur shares some amazing Bread Scoring Techniques on their site. Carefully pick up the sides of the parchment paper and place the dough into a dutch oven. Put the lid on and bake it for 50 minutes. If a dark crust is preferred, remove the lid from dutch oven and bake another five to ten minutes. Remove Bread and CoolAfter 50 minutes, remove the bread from the oven. Carefully take the loaf from the pan and leave the loaf to cool on a rack. Wait at least one hour before slicing into the artisan honey sourdough bread. Then, enjoy slathered with homemade butter and a good dripping of honey!

SOURDOUGH

Steps:

• First make your starter. In a large jar (a 1litre kilner jar is good) or plastic container, mix 100g of the flour with 125ml slightly warm water. Whisk the batter until smooth and lump free, whisking will help incorporate some airborne yeast particles to get your starter going. Leave the jar or container lid ajar for an hour or so in a warm place (around 25C is ideal), then seal and set aside for 24 hrs.
• For the next 6 days you will need to 'feed' the starter each day. To do this, tip away half the original starter and add an extra 100g of flour and 125ml slightly warm water, whisking well each time, try to do this at roughly the same time everyday. After 3-4 days you should start to see bubbles appearing on the surface, and it will smell yeasty and a little acidic. This is a good indication that the starter is working. The time it takes for fermentation to begin can vary between 1 to 5 days depending on temperature and environment, persevere for up to 6 days, if you still don't see any signs of life, or the starter smells unpleasant, throw it away and start again. On the 8th day the starter should be quite bubbly and smell much sweeter. It is now ready to bake with.
• Now you can make your first loaf. Tip the flour, 225ml warm water, salt, honey and sourdough starter into a large bowl, or a table top mixer fitted with a dough hook. Stir with a wooden spoon, or on a slow setting in a machine, until combined, adding a little extra flour if it's too sticky or a little extra warm water if it's too dry. Tip onto a work surface and knead for about 10 mins until soft and elastic, if using a mixer, turn the speed up a little and mix for 5 mins. The dough is ready when it bounces back when gently pressed with a finger.
• Place the dough in a large, well oiled bowl and cover with an oiled sheet of cling film. Leave in a warm place to rise for 3 hrs. You may not see much movement after this time, but don't be disheartened, sourdough takes much longer to rise than a conventional yeasted bread.
• Line a medium-sized bowl with a clean tea towel and flour it well, if you have a proving basket you can use this. Tip the dough back onto your work surface and knead briefly to knock out any air bubbles. Shape the dough into a smooth ball and dust it with flour. Place the dough, seam side up, in the bowl or proving basket, cover with a sheet of oiled cling film and leave for 6-8 hrs, until roughly doubled in size.
• Place a large baking tray in the oven, set to 230C/210C fan/gas 8, to heat up. Fill a small roasting tin with a little water and place this in the bottom of the oven to create some steam. Remove the large tray from the oven, sprinkle with flour then carefully tip the risen dough onto the tray.You can slash the top a few times with a sharp knife if you like. Bake for 35-40 mins until golden brown and hollow sounding when tapped. Leave to cool on a wire rack for 20 mins before serving.

SOURDOUGH HONEY WHOLE WHEAT BREAD

Steps:

• Dissolve yeast in 1 cup warm water.
• Mix yeast, starter, honey, salt and shortening with 3 cups flour.
• Add more flour as needed to make a stiff dough.
• Knead 150 strokes on a floured surface and place in a greased bowl.
• Cover and let rise 1 to 1 1/2 hours until doubled in size.
• Punch down, let double again.
• Punch down and roll into tight loaf.
• Grease and place in bread pan.
• Let double in pan and bake at 400 degrees F. for 35 to 40 minutes or until very dark golden brown, and it sounds hollow when thumped.

HONEY WHEAT SOURDOUGH BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the butter, honey, molasses, Sourdough Starter, wheat germ, sugar, baking soda, salt, whole wheat flour and 2 cups all-purpose flour. Beat until smooth. Stir in enough remaining all-purpose 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 1 hour. , Brush with oil. Bake at 375° until browned, 25-30 minutes. Remove from pans to wire racks to cool.

SIMPLE HONEY SOURDOUGH STARTER

Steps:

• Gather the ingredients.
• Start with a clean, glass or ceramic bowl . Do not use metal bowls or utensils. Pour in water, yeast, and honey. Stir contents with wooden spoon until the yeast is dissolved.
• Begin adding the flour one-half cup at a time. Use a wooden spoon to stir in flour until all the limps are gone.
• Pour starter into a one-gallon plastic container. Cover with linen cloth and hold in place with rubber band. Set aside in a warm place for 5 days, mixing the contents each day. Store in the refrigerator.
• To replenish the starter, mix in equal amounts of water and flour. Sourdough Starter Tips: Keep yeast stored in an airtight container and in the refrigerator. Heat, moisture, and air kills the yeast and prevents bread dough from rising. Store flour properly to keep it from spoiling. When honey is added to bread dough, it helps protect the baked bread's moisture. To prevent the honey from sticking to your measuring spoon, coat the spoon in a tiny amount of cooking oil. Use bottled water instead of tap water to make your breads. Water softeners and chlorinated public water can sometimes kill the yeast needed to make your bread dough rise.

HONEY OAT SOURDOUGH

Steps:

• melt butter mix in a small bowl with water and honey (make sure temperature is less than 120).
• add proofed starter and mix
• In stand mixer, add oats and 3 cups of flour and whirl with the dough hook until combined.
• add wet ingredients and mix on speed 2 until combined.
• add eggs.
• mix until combined, continue to mix on speed 2.
• add additional flour, 1/2 cup at a time until dough clings to hook and cleans the sides of the bowl.
• knead for 7 more minutes.
• transfer dough to oiled bowl and turn to coat.
• let rise until at least doubled in size.
• punch down.
• divide into 2 loaves.
• let rise again until risen higher than tops of pans.
• bake at 350 until crust sounds hollow when tapped.