CHEF JOHN'S SOURDOUGH STARTER
Here's part 1 of my 2-part recipe for sourdough bread. It takes 4 days to make the starter, but there's really not much to it other than 'feeding' the starter once a day for about 10 days.
Provided by Chef John
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Time P10DT15m
Yield 8
Number Of Ingredients 2
Steps:
- Day 1: Mix 70 grams flour and 70 grams water together in a container with a lid. Container needs to be large enough to accommodate another 70 grams water and flour. Cover loosely so gases can escape. Leave for 24 hours at 70 degrees F.
- Day 2: Add 70 grams flour and 70 grams water. Stir. Cover loosely and leave for 24 hours at 70 degrees.
- Day 3: Remove half (140 grams) of the starter. Add 70 grams flour and 70 grams water. Stir. Cover loosely and leave for 24 hours at 70 degrees.
- Day 4 through about Day 10: Repeat Step 3 each day until starter smells fruity, yeasty, and is beautifully fermented. You can test this by seeing if the mixture doubles within 2 to 3 hours of feeding.
- Refrigerate until needed. Most people recommend you feed the starter once a month or so (Step 3).
- To make bread using a refrigerated starter: feed it at room temperature for two days. Use your refreshed starter to make bread on the third day. Remember to set aside 140 grams of starter and feed it again before returning it to the fridge.
Nutrition Facts : Calories 315.9 calories, Carbohydrate 63.5 g, Fat 1.5 g, Fiber 2.1 g, Protein 10.5 g, SaturatedFat 0.2 g, Sodium 4.4 mg, Sugar 0.3 g
CHEF JOHN'S SOURDOUGH BREAD
Making your own sourdough bread does take a while, but the amount of actual work is minimal--and the bread you'll get is spectacular! See the footnote link to how to make the sourdough starter.
Provided by Chef John
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Time 21h35m
Yield 8
Number Of Ingredients 6
Steps:
- Measure out starter into a bowl. Add water, salt, and bread flour. Mix until ingredients are well blended into a very sticky dough. Cover with aluminum foil; let rest 4 hours at 70 to 75 degrees F (22 degrees C).
- With wet hands, fold dough over on itself 3 or 4 times. Cover with foil and allow dough to ferment for 2 more hours.
- Generously dust a bread form with rice flour (see Chef's Note for banneton substitution).
- Scrape dough out onto a lightly floured work surface (you can use bread flour or all-purpose flour). Shape into a ball with a smooth, unbroken surface, using just enough flour on the surface to keep it from sticking. Transfer smooth-side down to banneton. Pinch together the rougher edges of the surface toward the center to smooth them and maintain the round ball shape.
- Cover and refrigerate 12 hours to slow the fermentation process.
- Remove loaf from the refrigerator and let it rise in a warm spot until the dough springs slowly back and retains a slight indentation when poked gently with a finger, about 3 to 5 hours.
- Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
- Dust surface of dough with flour. Gently invert banneton over the baking sheet and transfer dough onto parchment paper. Gently brush off excess rice flour. Score the top of the dough about 1/8-inch deep with a sharp knife to create a shallow slit running across the center. Mist entire surface lightly with water.
- Bake in the center of preheated oven until beautifully browned, 25 to 30 minutes.
- Transfer to a rack to cool completely (do not slice loaf while it is still warm).
Nutrition Facts : Calories 204.8 calories, Carbohydrate 41.2 g, Cholesterol 0.1 mg, Fat 0.9 g, Fiber 1.5 g, Protein 6.9 g, SaturatedFat 0.1 g, Sodium 404.8 mg, Sugar 0.4 g
RYE SOURDOUGH BREAD
This basic all-rye sourdough loaf has a deep malty flavour which works well with smoked fish or cured meats. Rye has less gluten than wheat so requires a slightly different technique
Provided by Barney Desmazery
Categories Buffet, Side dish
Yield Makes 1 loaf (cuts into 12-15 slices )
Number Of Ingredients 5
Steps:
- Day 1: To begin your starter, mix 50g of the flour with 50g tepid water in a jar or, better still, a plastic container. Make sure all the flour is incorporated and leave, covered with a tea towel, at room temperature for 24 hrs.
- Days 2, 3, 4 & 5 : Mix 25g flour with 25g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave, covered with a tea towel, at room temperature for 24 hrs.
- Day 6: The mix should be really bubbly and giving off a strong smell of alcohol. A teaspoonful of the starter should float in warm water if ready. If not, continue adding 25g flour and 25g tepid water into the mixture daily until it becomes active.If your jar is becoming full, spoon half the mix out of the jar and continue. You now have rye starter, which is a malty flavoured base to sourdough bread. Keep it in the fridge (it will stay dormant) and 12 hrs before you want to use it, spoon half of it off and feed it with 100g flour and 100g water. Leave, covered, at room temperature.
- Tip 100g of the starter into a bowl and add 400g of tepid water. Whisk or rub the two together with your hands, don't worry if there are a few lumps. Add the flour and bring together (with a spatula or your hand) into a thick, sticky dough, making sure all the flour is mixed in, including any dry bits on the sides of the bowl. Cover with a damp tea towel and leave at room temperature for 2 hrs.
- Work the salt into the dough then leave, covered, for another 2 hrs.
- Heavily butter a 900g loaf tin. Dust the work surface with more rye flour, then scrape all the dough out. Mould the dough into a block roughly the same size as the tin and sit it in the tin. Press the dough down so it fills it completely and scatter the top generously with more flour. Leave the loaf out, uncovered, for 2 hrs until it's risen by about a quarter and gone craggy on the top, or leave it in the fridge, uncovered, overnight. This will give it an even deeper flavour.
- Heat the oven to 230/210C fan/gas 8 with a shelf in the middle of the oven and a shelf below with a roasting tray on it. Put the loaf on the middle tray and carefully pour a small glass of water into the roasting tray. Cook for 50-55 mins until hollow sounding when tapped. (The middle of the loaf will read 98C on a digital thermometer when ready.) Remove the tin and leave to cool on a wire rack for at least 4 hrs. Will keep for 3-4 days in an airtight container.
Nutrition Facts : Calories 180 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 1 grams sugar, Fiber 7 grams fiber, Protein 4 grams protein, Sodium 0.86 milligram of sodium
SOURDOUGH BAGELS
Make and share this Sourdough Bagels recipe from Food.com.
Provided by Chef.Jules
Categories Sourdough Breads
Time 15h35m
Yield 12 bagels, 12 serving(s)
Number Of Ingredients 7
Steps:
- Mix sourdough starter, warm water, and flour in a bowl. Cover and let sit overnight; the mixture should look bubbly and "spongy" in the morning.
- Add sugar, salt and additional flour. Mix well.
- Knead on a floured surface for 10 minutes, adding additional flour as needed. The dough should be firm. Place dough in a greased bowl, cover, and let rise until double (sour dough takes longer to rise than traditional yeast breads).
- After punching down, divide dough into 12 balls. Make a hole in the middle of each ball with your thumb, and shape into a bagel shape, with a 2" hole in the middle.
- Meanwhile, bring 2 quarts of water to boil on your stove-top. Drop 2 or 3 bagels at a time into the water; boil for 30 seconds, flip bagels over, and boil for an additional 30 seconds. Drain with slotted spoon and place on baking sheet.
- Brush tops with egg white and add additional toppings if desired (poppy seeds, dried onions, etc.).
- Bake at 350 for 35 minutes, turning once for even browning. Bagels are done when they are golden and shiny.
Nutrition Facts : Calories 147.8, Fat 0.4, SaturatedFat 0.1, Sodium 467.6, Carbohydrate 31.4, Fiber 1, Sugar 3.6, Protein 4.1
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