Modernist Bread Sourdough Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

SOURDOUGH BREAD



Sourdough Bread image

Yes! You can make a tangy sourdough boule from scratch. Cooking it in a Dutch oven guarantees a delicious crunchy-chewy crust.

Provided by Food Network Kitchen

Time 16h

Yield 2 medium boules

Number Of Ingredients 8

3/4 cup all-purpose flour
3/4 cup whole-wheat flour
3/4 cup warm water (about 75 degrees F)
2 tablespoons active sourdough starter, at room temperature (see Cook's Note)
6 3/4 cups all-purpose flour, plus more for dusting
2 3/4 cups warm water (about 75 degrees F)
3/4 cup whole-wheat flour
2 tablespoons kosher salt

Steps:

  • For the levain: Combine the all-purpose flour, whole-wheat flour, water and starter in a medium bowl and mix to combine. Cover and let sit at room temperature until bubbly and increased in volume by about 20 percent, about 8 hours.
  • For the dough: Add the all-purpose flour, water and whole-wheat flour to the bowl of a stand mixer fitted with a dough hook. Weigh out 7 ounces of the levain (about 1 cup) and add to the mixer (discard any remaining levain). Mix on low until a shaggy dough forms. Cover the bowl and let sit at room temperature for 30 minutes.
  • Add the salt to the dough and mix on medium speed for 2 minutes; the dough should feel a bit sticky and wet but look smooth and very stretchy. Scrape the dough into a plastic or glass container about twice its size. Cover and let sit at room temperature until puffed, about 45 minutes.
  • Put the dough on a floured work surface, flatten it gently, then fold in thirds like a business letter. Transfer it back to the container. Cover and let sit at room temperature for 45 minutes.
  • Repeat the folding process one more time, transfer back to the container, cover and let sit at room temperature for another 45 minutes. After the third 45-minute rest, the dough should feel soft and pillowy; when pressed with a finger, it should leave an indentation that begins to spring back.
  • Gently scrape the dough onto a lightly floured work surface. Divide in half using a bench scraper. Shape each piece loosely into a round by gently tucking the edges under. Cover with a kitchen towel and let rest for 30 minutes.
  • Drape 2 kitchen towels into 2 medium (8-inch) bowls and dust very generously with flour. Dust the top of the dough rounds very lightly with flour and flip over using a bench scraper. Flatten one piece of dough into a circle, then fold the left and right sides of the dough over the center. Keeping tension in the dough, begin folding down from the top edge in 3 segments, sealing the bottom edge with the last fold. Loosely cup the dough and, using your hands and the tension between the board and the dough, pull the bread very slowly towards yourself while creating a taut ball. Gently flip the dough ball over and into one of the prepared bowls. Cover loosely with another kitchen towel. Repeat the process with the second piece of dough. Place both in a warm place to rise until about 1 1/2 times their size, 2 to 2 1/2 hours.
  • About 20 minutes before baking, position an oven rack in the lower third of the oven, put a 4-quart Dutch oven and lid on the rack and preheat to 500 degrees F. When preheated, carefully transfer the hot Dutch oven to a heatsafe surface with oven mitts (leave the lid in the oven). Flip one round of dough over into the Dutch oven. Using a sharp knife, scissors or bread lame, score the top of the bread in a cross or desired pattern. Return to the oven, immediately cover with the lid and bake for 20 minutes. Lower the temperature to 425 degrees F, uncover and bake until dark brown, about 10 minutes more. Transfer the bread to a cooling rack to cool completely. Return the empty Dutch oven to the oven, raise the temperature to 500 degrees F and let heat for 10 minutes before repeating the baking process with the second dough round.

More about "modernist bread sourdough food"

CHOCOLATE-CHERRY SOURDOUGH BREAD FROM MODERNIST …
chocolate-cherry-sourdough-bread-from-modernist image
Web Feb 28, 2018 Preparation: In a wide mixing bowl, whisk together the yeast and water and allow the yeast to bloom, about 1 minute. Whisk the …
From cookingbythebook.com
Reviews 4
Estimated Reading Time 4 mins


CHOCOLATE AND CHERRY SOURDOUGH - MODERNIST CUISINE
chocolate-and-cherry-sourdough-modernist-cuisine image
Web Feb 8, 2018 This bread is best enjoyed within two to three days and can be frozen for up to two months. – Adapted fromModernist Bread Recipe …
From modernistcuisine.com
Estimated Reading Time 5 mins


MODERNIST BREAD - MODERNIST CUISINE
modernist-bread-modernist-cuisine image
Web Bread in a jar Easy high-hydration doughs Sweet-and-sour levain 55°F sourdough Challah braiding made easy with fruit juice Compleat Wheat History What bread looked like through the ages Which came first, …
From modernistcuisine.com


MASTER THE SOUL & SCIENCE OF SOURDOUGH WITH KITCHN
Web May 24, 2019 The Soul & Science of Sourdough Kitchn is partnering with Modernist Cuisine, the brilliant masterminds behind a new masterwork devoted to bread, …
From thekitchn.com
Estimated Reading Time 6 mins


SOURDOUGH SCIENCE - MODERNIST CUISINE
Web Sep 26, 2018 A levain is a preferment used to make sourdough bread, composed of a mix of water and flour that is fermented by lactic acid bacteria (LAB) and wild yeast. By …
From modernistcuisine.com
Estimated Reading Time 7 mins


AN INGENIOUS SOURDOUGH TIP FROM MODERNIST CUISINE
Web Nov 14, 2017 Lay the bags flat on a sheet pan to freeze them. For liquid starter, portion the preferment into an ice cube tray and use an offset spatula to even out the tops of the cubes. We use a piping bag to inject it as deeply into the tray as possible, eliminating air …
From thekitchn.com
Estimated Reading Time 4 mins


SOURDOUGH STARTER SCIENCE W/ MODERNIST CUISINE HEAD CHEF
Web Fermentation transforms dough into bread with a complexity of flavors, aromas, and a tender crumb from the moment the yeast is mixed with flour, water, and s...
From youtube.com


MODERNIST BREAD BROCHURE | PDF | BREADS | SOURDOUGH - SCRIBD
Web When Modernist Bread debuts this Fall, it will be the most in-depth bread cookbook published. With over 2,500 pages that span five volumes and a kitchen manual, the set …
From scribd.com


RECIPES ARCHIVE - MODERNIST CUISINE
Web Jan 31, 2022 The rye is integrated into the dough in many forms: a rye levain, cooked rye berries, rye flour, and cracked rye (as a soaker and in the preferment). Under German …
From modernistcuisine.com


TUBES AND BALLS: HOW SCIENTIFIC DOES BREAD REALLY NEED TO BE?
Web Nov 17, 2017 Modernist Bread weighs 53 pounds, holds 1,200 recipes, and is a spinoff of 2011’s Modernist Cuisine, an opus that exhaustively chronicles, debunks, and improves …
From tastecooking.com


MODERNIST BREADCRUMBS | HERITAGE RADIO NETWORK
Web Modernist Cuisine founder Nathan Myhrvold and head chef Francisco Migoya join host Jordan Werner Barry and executive producer Michael Harlan Turkell for Modernist …
From heritageradionetwork.org


# 102 MODERNIST CUISINE SOURDOUGH - QUEST FOR SOURDOUGH
Web This sourdough is part of the sourdough library collection. It is the sourdough that has been used during all the tests mentioned in "Modernist Bread" To find out more about it …
From questforsourdough.com


SOURDOUGH ARCHIVES - MODERNIST CUISINE
Web A levain is a preferment used to make sourdough bread, composed of a mix of water and flour that is fermented by lactic acid bacteria (LAB) and wild yeast. By themselves, the …
From modernistcuisine.com


MODERNIST BREAD SLICES INTO THE SCIENCE OF THE LOAF - WIRED
Web Nov 7, 2017 The new five-volume, $560 book about bread showcases amazing techniques, both old and new. Not long after I finished college, I scored my first higher …
From wired.com


MASTER SOURDOUGH RECIPE FROM MODERNIST BREAD. PICS AND CRUMB IN ...
Web Master sourdough recipe from Modernist Bread. Pics and crumb in comments Related Topics Bread Grain Food Food and Drink comments sorted by Best Top New …
From reddit.com


SOURDOUGH STARTERS AND HACKS
Web Jun 2, 2020 Mix together water, citric acid, and sugar. Mix 60g of the water mixture with 40g of flour and place in a mason jar, let sit at room temperature for 2 days. Feed …
From blog.modernistpantry.com


MODERNIST BREAD - WIKIPEDIA
Web 978-0982761052. Preceded by. Modernist Cuisine. Followed by. Modernist Pizza. Website. modernistcuisine .com /books /modernist-bread /. Modernist Bread is a 2017 …
From en.wikipedia.org


SOURDOUGH MASTER RECIPE - MODERNIST CUISINE
Web Correction: Chapter / Page: Update(s) Link: Sourdough Master Recipe: Chapter 20 / Page 63: Scoring options cross reference updated. PDF
From modernistcuisine.com


USING SCIENCE AND HISTORY TO UNLOCK THE SECRETS OF BREAD
Web Oct 2, 2017 “Modernist Bread” finds inspiration in a variety of sources, industrial as well as artisanal, offering a defense of high fructose corn syrup alongside a guide to caring for …
From nytimes.com


MODERNIST BREAD - BY MODERNIST CUISINE
Web By Modernist Cuisine
From modernistbread.com


SOURDOUGH BREAD | THE MODERN PROPER
Web Apr 19, 2020 Bake for 25 minutes, covered. After 25 minutes, remove the lid and bake, uncovered, for another 25 or 30 depending on how dark you want your loaf. Once done, …
From themodernproper.com


CHOCOLATE AND CHERRY SOURDOUGH - MODERNIST BREAD
Web Inclusions, such as dried fruit, nuts, pressure-cooked grains, purees, herbs, and more, can be added to a recipe to enhance a bread’s flavor and appearance. The inclusion …
From modernistbread.com


Related Search