Proto Dough Food

PROTO-DOUGH

Proto-Dough image

Provided by Alton Brown

Yield Makes about 1 quart

Number Of Ingredients 5

Ingredients

1 2/3 cups bread flour
1 teaspoon instant or rapid-rise yeast
1 teaspoon sugar
1/2 500-mg vitamin C pill (not chewable), crushed
2 cups warm filtered or spring water (105°F to 115°F)

Steps:

Sift first 4 ingredients into medium bowl. Place 2 cups warm water in large clean sealable container. Add dry ingredients; whisk vigorously to combine. Cover container with lid slightly ajar; let stand in warm draft-free area 24 hours.
Alton Brown's tips for using proto-dough:
Afer 24 hours, you can use the proto-dough in a recipe. Or you can develop with flavor by adding a cup each of warm water and bread flour, letting it stand, uncovered, at room temperature until foamy (about 2 hours) and stashing it, covered, in the fridge for at least 3 weeks. An alcohol-rich liquid will rise to the surface every few days; just whisk it back in. "Feed" the proto-dough every time you take some to use in a recipe. For every cup taken add a cup each of water and bread flour, let foam, and return to the fridge. Proto-dough can last for years, as long as you keep taking and feeding. To use proto-dough in a regulr yeast recipe, replace the dry yeast and every cup of liquid (including dissolving liquid) with 1/2 cup of proto-dough, 5 ounces liquid, and 1/2 teaspoon instant yeast.

COUNTRY-STYLE SOURDOUGH BREAD

Country-Style Sourdough Bread image

Provided by Alton Brown

Categories Bread Mixer Bake Bon Appétit

Yield Makes 2 loaves

Number Of Ingredients 8

Ingredients

1 cup warm filtered or spring water (105°F to 115°F)
3/4 cup Proto-Dough
1/4 cup buttermilk
3/4 teaspoon instant or rapid-rise yeast
3 1/3 cups (or more) bread flour, divided
2 teaspoons salt
Nonstick vegetable oil spray
Cornmeal

Steps:

Mix first 4 ingredients in bowl of heavy-duty mixer. Add 2 cups flour; stir to blend. Cover bowl with kitchen towel. Let rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
Using dough hook, mix in 1 1/3 cups flour and salt at lowest setting. Increase speed slightly; knead dough 5 minutes, adding more flour by tablespoonfuls if dough sticks to sides of bowl. Let dough rest 15 minutes. Knead on low 5 minutes. Scrape dough from hook into bowl. Remove bowl from stand. Coat rubber spatula with nonstick spray. Slide spatula under and around dough, coating dough lightly. Cover bowl with kitchen towel. Let dough rise until doubled in volume, about 1 hour.
Turn dough out onto floured surface and fold over on itself several times to flatten. Divide in half. Shape each half into 4x8-inch rectangle. Make 1 shallow lengthwise slash down each.
Sprinkle large rimmed baking sheet with cornmeal. Space loaves on sheet 3 inches apart. Dust tops with flour. Cover with plastic; let rise in warm draft-free area until doubled in volume, about 1 hour.
Place 13x9x2-inch metal baking pan on bottom of oven. Position rack at lowest level of oven; preheat to 500°F. Place bread in oven. Quickly pour 1/2 cup water into metal pan; close oven door. Bake 5 minutes. Add 1/2 cup water to pan. Quickly close door; reduce oven temperature to 425°F. Bake loaves until puffed and golden, about 20 minutes. Transfer to rack; cool 15 minutes. Serve warm or at room temperature.

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Sift first 4 ingredients into medium bowl. Place 2 cups warm water in large clean sealable container. Add dry ingredients; whisk vigorously to combine. Cover container with lid slightly ajar; let stand in warm draft-free area 24 hours.
After 24 hours, you can use the proto-dough in a recipe. Or you can develop the flavor by adding a cup each of warm water and bread flour, letting it stand, uncovered, at room temperature until foamy (about 2 hours) and stashing it, covered, in the fridge for at least 3 weeks. An alcohol-rich liquid will rise to the surface every few days; just whisk it back in. 'Feed' the proto-dough every time you take some to use in a recipe. For every cup taken, add a cup each of water and bread flour, let foam, and return to the fridge. Proto-dough can last for years, as long as you keep taking and feeding. To use proto-dough in a regular yeast recipe, replace the dry yeast and every cup of liquid (including dissolving liquid) with 1/2 cup of proto-dough, 5 ounces liquid, and 1/2 teaspoon instant yeast.

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