Rustic Sourdough Bread With Starter Food

RUSTIC SOURDOUGH BREAD/WITH STARTER RECIPE

Steps:

• 1. Starter:Pour the water into a 3- to 4-quart glass or ceramic container or bowl, and add dissolve the sugar or honey and the yeast in that order. Stir in the flour gradually. Cover the jar or bowl with a clean dishcloth and place it somewhere warm. By using a dishcloth instead of plastic wrap, you'll allow any wild yeast in the area to infiltrate and begin to work with the domestic yeast which itself is beginning to develop "wild" characteristics and flavors. The mixture will begin to bubble and brew almost immediately. Let it work anywhere from 2 to 5 days, stirring it about once a day as it will separate. When the bubbling has subsided and a yeasty, sour aroma has developed, stir your starter once more and refrigerate it until you are ready to use it. The starter should have the consistency of pancake batter. no metal! wood,glass or plastic bowls and or spoons for this batter as metal will break down the yeast and it will not work right.
• 2. you will want to feed the beast (as my children say) one 1/2 cup of flakes,and flour and 1/4 cup of warm water. mix well with a wooden or plastic spoon and separate the amount you will need and store the rest in a air tight none glass container(as this will breath and need room to expand). remember to release the air every day for the first few days as to insure no messes in the fridge from the beast getting out. let batter rest for 30min after feeding as not to over work the batter.
• 3. 1) Combine all of the ingredients, kneading to form a smooth dough. 2) Allow the dough to rise, in a covered bowl, until it's doubled in size, about 90 minutes. punch down and let sit 15 min to rest, 3) Gently divide the dough in half; it'll deflate somewhat. 4) Gently shape the dough into two oval loaves; or, for longer loaves, two 10" to 11" logs. Place the loaves on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425°F. 5) Spray the loaves with lukewarm water. 6) Make two fairly deep diagonal slashes in each; a serrated bread knife, wielded firmly, works well here. 7) Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it from the oven, and cool on a rack.
• 4. the crust is very hard. i found by brushing with warm water and butter before and during baking it softens the crust. remember to place three splits along top of loaves before baking other wise crust will crack and split . you can sprinkle dried onion or sesame seed on crust before baking. for add flavor. for a onion sourdough sprinkle 1/4 cup dehydrated onion in dough while mixing.

RUSTIC SOURDOUGH BREAD [NO KNEAD, DUTCH OVEN RECIPE]

Steps:

• Add the starter to a large bowl.
• Add the water and stir until well combined.
• Stir in the flour and salt.
• Cover the bowl with plastic wrap.
• Let sit at room temp, covered with plastic wrap for 3 hours then give a quick stretch and fold around all edges.
• Put in the refrigerator overnight for about 11-12 hours.
• Remove from the refrigerator and let sit at room temperature for 2.5 hours.
• Perform the second stretch and fold around all edges.
• Allow to sit at room temperature, covered with plastic wrap for 30 minutes.
• Perform "stretch and fold" around all edges.
• Allow to sit at room temperature, covered with plastic wrap for 30 minutes.
• Turn the dough out onto a well floured surface into somewhat of a shape of a ball.
• Allow to sit for 30 minutes.
• Meanwhile, turn the oven on to 500 degrees and place the dutch oven inside with lid on.
• After 30 minutes, reshape the dough into a ball again by tucking the ends under (if needed), spread a little additional flour over the top, score the top, and transfer to a sheet of parchment paper.
• CAREFULLY remove the HOT lid from the dutch oven.
• Gently set the dough into the dutch oven (parchment paper and all). It's useful to use the parchment paper to carefully lower the dough into the HOT dutch oven.
• Cover the dutch oven with the lid.
• Bake at 500 degrees for 30 minutes in dutch oven with lid on then remove the lid (VERY CAREFULLY FOR IT'S VERY HOT) and bake for another 10-15 minutes.
• Watch carefully as the top will burn easily.
• Remove from the oven and CAREFULLY remove the bread from the dutch oven.
• The bread is done when it makes a hallow sound when the bottom is tapped on.
• Allow to cool for at least 2 hours.

RUSTIC SOURDOUGH BREAD WITH STARTER

Steps:

• In a measuring cup combine the warm water and potato flakes.
• In a large ceramic bowl whisk together the yogurt, buttermilk, yeast and sugar (I use my 6 quart crockpot crock).
• Whisk in the potato water.
• Whisk in the flour until mixture is smooth.
• Cover with a loose lid or a large kitchen towel. DO NOT use a tight fitting lid-the gas from the starter could cause your container to explode.
• Set aside on your counter and leave it alone for 24 hours.
• Next morning.
• In the bowl of your KA or standing mixer combine the warm water, sugar and yeast.
• Give it a good whisk and let stand for 5 minutes.
• Whisk egg in a small bowl or measuring cup.
• Add starter to the bowl of your KA mixer-whisk well.
• To the yeast mixture add the egg, oil and 2 cups of flour.
• Give that a good whisk to get it somewhat smooth.
• Attach dough hook and turn mixer on to 1 or 2 (low speed).
• Add one cup of flour and kneed for 2-3 minutes.
• Add another cup of flour and kneed for 2-3 minutes.
• Add 1/2 cup of flour and kneed for 4-5 minutes.
• You will want your dough to to be tacky but not sticky-by that I mean you want your dough to "just" pull away from the side of your mixing bowl.
• Turn out onto a lightly floured board or counter.
• Flour hands lightly and kneed for 2 or 3 minutes forming a nice ball-again it will feel tacky and somewhat soft.
• Turn into a large oiled bowl, turning once to cover ball entirely.
• Let rise 1 and 1/2 hours, or until double in bulk.
• Punch down and divide dough in half.
• Shape dough into whatever form you wish.
• I make one round loaf using a small, oiled cast iron skillet dusted with corn meal, the other I shape into a Italian Style loaf on a greased cookie sheet dusted with corn meal.
• Brush tops with oil, cover and let rise for 1 hour or until doubled in size.
• Slash tops with a razor blade or VERY sharp knife.
• Bake in a preheated 375 degree oven for 30 minutes or until loaves sound hollow when tapped.
• Remove from oven and place on a wire rack to cool for 5 minutes.
• Remove bread from pans/sheets and let cool on wire rack.

TOP 10 SOURDOUGH BREAD RECIPES, PLUS RYE SOURDOUGH

Steps:

• Before beginning, it will be helpful to watch these SHORT VIDEOS to see me make this bread so you see that the dough will be stickier than normal, but it will come together - you just have to trust!
• Add starter, water, and honey to a bowl. Whisk thoroughly until combined, with a fork. Add flours, and mix together first with the fork to start to incorporate, then with your hands until a shaggy dough is formed, and the bits of flour left just disappear. Sprinkle the salt on top and do not mix in, just leave it on top. Cover with a damp cloth.
• Autolyse: let dough sit for one hour, covered and undisturbed.
• Bulk ferment: Now you will knead the salt that is sitting on top, into the dough for about 1 min 15 seconds. There is no precise way to do this, just think of working the dough through your hands and up against the bowl, push and pull. You will start to feel the dough relax a bit around 1 minute. Continue for about 15 or 30 seconds more. Then leave the dough alone, covered, for 30 minutes. This counts as what would be your first set of stretch and folds.
• After those 30 minutes pass, perform a set of stretch and folds. Repeat 2 more times.
• Now you will let sit, undisturbed and covered with a damp cloth, for about 7ish hours at 70 degrees F. If the temperature in your home is above 70, this will take less time, vice versa. You will know it is finished with its bulk ferment when the dough has risen about double, is smooth and puffy on top, with a few bubbles. It will not be as jiggly as some sourdough you've made before.
• At this point, lightly dust your work surface with flour. Put dough onto the work surface, and pre-shape. This video will show you what that means. Let sit for 15 minutes on your work surface.
• Then shape your dough, using this method as a guide.
• Place dough into your flour dusted banneton, (or flour dusted linen lined banneton) seam side up. (Optional, you can wait 15 minutes after placing it in banneton, and pinch the perimeters of the dough into the center to hold the shape even more, called stitching.) The dough will now go through its final rise. You can do this on the counter, which will take about 2 hours at 70 degrees F for the dough to puff up and be jiggly. It will not quite double. OR you can do the final rise overnight in the refrigerator, with the banneton covered in a plastic bag or with a very damp cloth. You need this for holding moisture in.
• Time to bake. Preheat your oven to 500 degrees F, with your dutch oven preheating inside the oven. When the oven is preheated, flip your dough out gently onto parchment paper and score your dough. If you did the final rise in the refrigerator, take it straight from fridge to scoring. You should score it cold, and DO NOT need to let it come to room temp.
• Then put dough into the dutch oven on the parchment, and put cover on. Turn oven down to 450 degrees F and slide dutch oven in. Bake for 20 minutes, then remove cover.
• Turn heat down to 430 degrees F, and bake for 25 more minutes, until crust is golden brown and crackly. Remove from oven, and remove bread from dutch oven and place onto a cooling rack.
• Wait AT LEAST one hour to cool otherwise, the interior will be gummy.

RUSTIC ROSEMARY SOURDOUGH BREAD

Steps:

• Place all of the ingredients in a stand mixer and knead on the "2" bread setting for 6-8 minutes until a smooth dough forms. (Alternatively knead by hand for about double the length of time.) Form the dough into a ball, lightly spray the bowl with oil, return the dough to the bowl and cover loosely with plastic wrap. Set in a warm place and let it rise for about 90 minutes or until doubled in size.
• Punch the dough down with your fist. Form the dough into a round and place it in a 10" banneton (recommended) or comparable loaf pan. Let the dough rise again for about one hour until nearly doubled in size. In the meantime, preheat the oven to 425 degrees F.
• If using a banneton, invert the bread onto a baking stone or sheet. Spray the dough with water and use a long serrated knife to cut two 1/2 inch diagonal slashes into the dough. Sprinkle with some extra rosemary and some coarse salt like fleur de sel.Bake the bread for 25 to 30 minutes, until it's a dark golden brown. NOTE: You can also place the bread on a baking stone that's been preheated. The baking stone absorbs the oven's heat and transfers it to the bread for an evenly crispy crust. Transfer the bread to a wire rack and let it cool. Best enjoyed while still warm. Also excellent toasted or made into grilled cheese sandwiches.
• NOTE: For the BEST flavor and texture results, wrap the dough tightly in plastic wrap before the first rise and let it sit in the fridge for at least 24 hours, punch it down occasionally, and then let it rise as normal at room temperature when you're ready to bake it (note, it will take longer since the dough is cold).

RUSTIC RYE SOURDOUGH BREAD

Steps:

• Before beginning, it will be helpful to watch this SHORT VIDEO to see me make this bread, noticing that the dough will be stickier than normal because of the rye flour, but it will come together - you just have to trust!
• Add starter, water, and honey to a bowl. Whisk thoroughly until combined, with a fork. Add flours, and mix together first with the fork to start to incorporate, then with your hands until a shaggy dough is formed, and the bits of flour left just disappear. Sprinkle the salt on top and do not mix in, just leave it on top. Cover with a damp cloth.
• Autolyse: let dough sit for one hour, covered and undisturbed.
• Bulk ferment: Now you will knead the salt that is sitting on top, into the dough for about 1 min 15 seconds. There is no precise way to do this, just think of working the dough through your hands and up against the bowl, push and pull. You will start to feel the dough relax a bit around 1 minute. Continue for about 15 or 30 seconds more. Then leave the dough alone, covered, for 30 minutes. This counts as what would be your first set of stretch and folds.
• After those 30 minutes pass, perform a set of stretch and folds. Repeat 2 more times.
• Now you will let sit, undisturbed and covered with a damp cloth, for about 7ish hours at 70 degrees F. If the temperature in your home is above 70, this will take less time, vice versa. You will know it is finished with its bulk ferment when the dough has risen about double, is smooth and puffy on top, with a few bubbles. It will not be as jiggly as some sourdough you've made before.
• At this point, lightly dust your work surface with flour. Put dough onto the work surface, and pre-shape. This video will show you what that means. Let sit for 15 minutes on your work surface.
• Then shape your dough, using this method as a guide.
• Place dough into your flour dusted banneton, (or flour dusted linen lined banneton) seam side up. (Optional, you can wait 15 minutes after placing it in banneton, and pinch the perimeters of the dough into the center to hold the shape even more, called stitching.) The dough will now go through its final rise. You can do this on the counter, which will take about 2 hours at 70 degrees F for the dough to puff up and be jiggly. It will not double. OR you can do the final rise overnight in the refrigerator, with the banneton covered in a plastic bag or with a very damp cloth. You need this for holding moisture in.
• Time to bake. Preheat your oven to 500 degrees F, with your dutch oven preheating inside the oven. When the oven is preheated, flip your dough out gently onto parchment paper and score your dough. If you did the final rise in the refrigerator, take it straight from fridge to scoring. You should score it cold, and DO NOT need to let it come to room temp.
• Then put dough into the dutch oven on the parchment, and put cover on. Turn oven down to 450 degrees F and slide dutch oven in. Bake for 20 minutes, then remove cover.
• Turn heat down to 430 degrees F, and bake for 25 more minutes, until crust is golden brown and crackly. Remove from oven, and remove bread from dutch oven and place onto a cooling rack.
• Wait AT LEAST one hour to cool otherwise, the interior will be gummy.

23 BEST SOURDOUGH DISCARD RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

RUSTIC BREAD RECIPE WITH BIGA :THE BEST HOMEMADE ARTISAN BREAD RECIPE

Steps:

• Into a bowl add in the water and 2 pinches of yeast.It is hard to weigh it and most easiest way of expressing this amount will be slightly less than 1/12 tspStir and dissolve it in water.Now add the flour and combine together to form a dough.Make sure there are no dry patches left behind.Cover the bowl with a cling film and let it sit and ferment overnight.We can use the biga or starter that's been fermented anywhere between 10-16 hours(for the best results)
• In a small bowl ,add the water ,yeast ,salt and flour.Mix and combine to form a shaggy mass of dough.Now incorporate this dough with the preferment.Make sure its combined well enough that there are no lumps left and it's a homogenous dough.If you want to use a stand mixer you can use it at this point, which will make the process much easier.Now cover the dough and let it sit and rise.
• During this Proofing time we need to strengthen the dough.For that we will do 1 round of "stretch and fold" in 45 minutes and then another "layering of dough sheet" in another 45 minutesAfter 45 minutes of proofing, let's do stretching and folding the dough to strengthen the gluten in the dough.Just pull and stretch the dough and then fold it onto itself.Repeat the same on all four sides.Leave it to rise for another 45 minutes.Then again flip the dough on to a wet surface and stretch the dough to form a rectangular sheet of dough.Fold the dough from bottom and top 1/3 rd and then again fold it as shown in video.By now our dough has got a good texture.Transfer this dough onto a well greased containerNow cover the dough and let it rise for another 30 minutes.
• Our bread dough has risen slightly and it is ready for shaping.Transfer the dough on to a well floured work surface and then shape it into a boule " (round )or batard" (oblong)Place the shaped dough on to a bannettone or onto a rectangular loaf pan or a round bowl, lined with a well dusted(best to use gluten free flour like rice flour so that it will not stick to the dough) kitchen towel.Let the shaped bread dough sit and rise for 50 minutes in a warm environment and 50-60 minutes in a cold environment.After the final proofing, flip the dough on to a parchment paper.Dust off any excess flour on top.Score the bread with a sharp knife or blade or with a lame.Place this into the preheated oven dish or dutch oven.(We can use any oven proof dish with a proper lid.)Close the oven dish with it's preheated lid.
• Baking temperature and durationTransfer the dough on to a well preheated dutch oven(250C)( I recommend an oven thermometer to make sure your oven is hot enough) and close the pot with an oven safe lid.We can use a Dutch oven which is best to use for making this type of artisan rustic breads.Take care not to burn yourself during this step as the dutch oven or oven dish is very hot.Bake the bread inside the hot dutch oven(480F or 250 C) for 18 minutes with the lid on.After 18 minutes of baking,remove the lid and Reduce the oven temperature to 230CF.And then bake for another 8-12 minutes without the lid (450 F or 230C) ,until the top of the bread is nice and deep golden brown.The more you bake at this point,the more crispy the crust become.This extra baking will give that outer crust of the bread to get a more crisp and caramelized golden brown color and a nutty flavor.
• The bread is best when eaten fresh,when they are cooled but still slightly warm.It is chewy,so flavorful and has the perfect airy, soft texture.Enjoy!