BETTER-THAN-BAKERY NO-KNEAD SOURDOUGH
This crusty, chewy, tangy bread can't be beat. You'll be shocked at how simple it is to create such a professional loaf at home. Glossy, crunchy crust. Resilient, airy crumb. Baking inside a Dutch oven (set in your kitchen oven) does an excellent job simulating the effects of a professional bread oven.
Provided by hrabbot
Categories Bread Yeast Bread Recipes
Time 15h25m
Yield 12
Number Of Ingredients 5
Steps:
- Mix water and salt together in a very large bowl. Add sourdough starter and whisk vigorously to mix and aerate; stir in 3 cups bread flour until smooth. Stir in remaining 3 cups bread flour until dough is completely mixed.
- Cover bowl and set aside until dough is bubbly and increased in volume, 12 to 15 hours.
- Turn dough on to a well floured work surface using floured hands. Turn dough several times to cover with flour. Return dough to an oiled bowl and let rest until dough is doubled in size but not risen enough to collapse, 2 to 3 hours.
- Preheat an oven-safe, lidded Dutch oven (at least 8 quarts) in a 450 degrees F (230 degrees C) oven for 30 minutes.
- Carefully remove Dutch oven using oven mitts and sprinkle cornmeal into the bottom to prevent dough from sticking.
- Gently roll dough out of oiled bowl and into the Dutch oven; replace lid.
- Bake in the oven for 30 minutes. Remove lid and continue baking until crust is lightly browned, about 15 minutes more. Carefully tip loaf out onto a cooking rack to cool completely.
Nutrition Facts : Calories 32.6 calories, Carbohydrate 6.4 g, Cholesterol 0.1 mg, Fat 0.1 g, Fiber 0.5 g, Protein 1.4 g, Sodium 491.1 mg, Sugar 0.5 g
LIGHT (ALMOST AIRY) SOURDOUGH BREAD
Not quite airy, but close. I combined several recipes to get a loaf like I'd buy in the store. The sour flavor will depend on what type of starter you use, and how strong it is. I use a 2 week old starter, that was frozen and thawed the night before- it had a mild flavor. I basically used Recipe #13750 with milk instead of water. Serve warm with homemade Recipe #182268 for a real treat. I suppose this could be made in a bread machine - but I haven't tried it. I find it very relaxing to mix and knead a loaf of bread by hand, and then to make butter while its baking :-) I think my loaf pan must have be over-sized, because this recipe seems to make two loafs. I like everything sweet, including my sour dough bread. If you prefer less sugar, just use a tablespoon or two to proof the yeast.
Provided by Random Rachel
Categories Sourdough Breads
Time 4h20m
Yield 2 loafs, 12 serving(s)
Number Of Ingredients 9
Steps:
- Proof yeast in warm water with sugar. (Pour warm water in a warm bowl. Sprinkle sugar over water, stir to combine. Sprinkle yeast over sugar water. Let it sit undisturbed for 10-15 minutes, and allow it to bubble / froth. ).
- Add starter to yeast, with the salt and melted butter. Stir in the 3 cups of flour. (I suppose you could use a mixer for this - its so simple to do by hand that I never have.) If your starter is very thin, you may need additional flour. The dough should be soft, but handleable.
- Turn dough out onto a floured surface. Knead for 5 minutes or so. Form a roll and place in well greased loaf pan or two.
- Cover with a lightweight towel or paper towel, etc. and allow to rise in a warm place. I turn my oven on warm for 5 minutes, turn the oven off, and stick the bread in to rise. This will take anywhere from 1-3 hours, depending on your starter, and the temperature of your rising place. It is done rising when the loaf begins to peak over the top edge of the pan.
- Preheat the oven to 375* F. Bake the bread for about 10 minutes, or until the crust has reached your desired color. Cover the loaf with a tinfoil tent (leave it a bit loose so that the bread can continue to rise.).
- Bake an additional 30-40 minutes, until the loaf is done. The internal temperature should be 190-200, and it should sound hollow when thumped. I find it easier to stick a thermometer in, than to remove the loaf of bread to thump the bottom.
- Immediately brush the top with butter, so keep the crust moist. I like to use an electric knife to slice the bread and get beautiful, even slices.
Nutrition Facts : Calories 199.1, Fat 5.2, SaturatedFat 3.1, Cholesterol 12.7, Sodium 56.9, Carbohydrate 33.7, Fiber 1.2, Sugar 5.6, Protein 4.1
MOCK SOURDOUGH FRENCH BREAD
I found the original version of this recipe in the Betty Crocker Bread Cookbook about 25-30 years ago and have pretty much given up on making my own sourdough, since this is a good as all but the very best sourdough breads around. Cooking time includes rising time.
Provided by Toby Jermain
Categories Breads
Time 2h30m
Yield 8 small loaves, 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat yogurt to lukewarm (110 degrees F).
- In a large mixing bowl, dissolve yeast in warm water, stir in yogurt, sugar, salt, oil and 2 cups flour, and beat until smooth.
- Stir in enough additional flour to make dough easy to handle.
- Knead until smooth and elastic, about 5 minutes, adding more flour as necessary, to obtain a firm, non-sticky sough.
- Place in oiled bowl, and turn to oil top of dough.
- Cover, and let rise in warm place until doubled in volume.
- Punch down dough, divide into 8 equal parts, knead each one, and flatten into a 4"x6" rectangle.
- Roll up, beginning on one of the long sides, excluding any air bubbles.
- Pinch edge of dough firmly into roll to seal, press each end firmly to seal, and fold ends under.
- Place loaves, seam side down, on greased cookie sheets sprinkled with cornmeal.
- Brush or spray tops with cold water, and cut three diagonal slices across top of each loaf with a sharp knife or razor blade.
- Let rise until doubled, about 30-40 minutes.
- Heat oven to 375 degrees F.
- Brush or spray loaves with cold water, and sprinkle pepper into slashes if desired.
- Bake until loaves sound hollow when rapped on the bottom or when they reach an internal temperature of 190 degrees F on an instant reading thermometer, about 35 minutes, brushing or spraying with cold water every 10 minutes.
- Cool on wire rack before wrapping.
- Recipe can be doubled successfully, and bread freezes very well.
- Thaw to room temperature and heat unwrapped in oven to restore the crisp crust.
MOCK SOURDOUGH BREAD
This mock version contains the best of sourdough combined with bread.
Provided by supermk342
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Time 2h20m
Yield 16
Number Of Ingredients 8
Steps:
- Heat yogurt in a microwave-safe bowl in a microwave or on the stovetop until lukewarm.
- Dissolve yeast in warm water. Stir in yogurt, 2 cups flour, sugar, oil, and salt. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.
- Turn dough out on a lightly floured surface and knead until smooth. Place in a greased bowl and let rise in until doubled in size, about 1 hour.
- Shape dough into 8 loaves; brush each lightly with cold water. Cut 3 diagonal slashes across the top of each loaf with a sharp knife. Let rise until doubled in size, about 25 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Brush loaves with cold water.
- Bake in the preheated oven until they sound hollow when tapped, 30 to 35 minutes, brushing with water twice during baking time.
Nutrition Facts : Calories 159 calories, Carbohydrate 28.2 g, Cholesterol 1.9 mg, Fat 2.6 g, Fiber 1.2 g, Protein 5.5 g, SaturatedFat 0.6 g, Sodium 314.4 mg, Sugar 3.9 g
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