Sardinian Sourdough Bread Food

SOURDOUGH BREAD

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.

ITALIAN ESSENTIALS: SARDINIAN PANE CARASAU

Steps:

• 1. PREP/PREPARE
• 2. This recipe will make 8 Pane Carasau, if that is more than you need, just cut the recipe in half.
• 3. You could knead the dough by hand; however, the best way would be with a stand mixer, fitted with a dough hook. In addition, you will need a pizza stone, or a flat baking sheet.
• 4. Gather your ingredients (mise en place).
• 5. Add the sugar to the water, swirl to mix, sprinkle the yeast over the top, then wait about 15 minutes.
• 6. Chef's Note: What we are doing is "proofing" the yeast. After 15 minutes, it should start to look foamy. If it just sits on top of the water and mocks you, your yeast is dead. Give it a proper burial, get some new yeast, and start over.
• 7. Chef's Tip: If you are using instant yeast, you do not have to go through the proofing process, just toss the dry yeast in with the other ingredients and carry on with the recipe.
• 8. While the yeast if proofing, add the all-purpose flour and salt to a stand mixer, fitted with a dough hook, then whisk to combine.
• 9. Add the yeast/sugar water to the mixer and start on low speed.
• 10. Chef's Tip: The actual ratio of liquid to flour is determined by several factors; including the humidity of your kitchen. It is a good idea to have a bit of extra flour and water available, just in case.
• 11. Add a few tablespoons of the bread flour to the mixer and allow them to incorporate before adding more.
• 12. Continue adding flour, a bit at a time, until the dough comes together, and begins climbing the hook.
• 13. At this point remove dough from the bowl of the mixer and knead a few times on a lightly floured surface.
• 14. Add the oil to a bowl, toss in the dough, coat with the oil, and then cover with a tea towel, then place in a non-drafty corner of the kitchen until doubled in size, about 1 hour.
• 15. Chef's Tip: Rise time is determined by the ambient temperature of the surrounding air. The warmer the air, the faster the process.
• 16. Remove the tea towel, punch down the dough, then cover and allow to rise a second time, until doubled in size, about another hour.
• 17. Place a pizza stone, or baking sheet on a rack in the lower position, and preheat the oven to 500f (260c)
• 18. Remove the dough from the bowl, onto a lightly floured surface, and knead for a minute or two.
• 19. Divide into eight equal portions, then take one of the portions, roll into a ball, and lightly press down to flatten it out.
• 20. Use a rolling pin, to flatten it out into a thin disk. Use as much flour as you need to keep it from sticking.
• 21. Chef's Note: Do not try to make the flatbreads "perfectly" round. This is flatbread... it is rustic... have fun.
• 22. To move it, an easy way is to drape it over your rolling pin.
• 23. Chef's Note: I am using a French tapered rolling pin; however, any old rolling pin will do the job.
• 24. This is the tricky part... Getting that thin disk of dough into the oven without burning yourself or tearing the dough. I am using a pizza peel, dusted with a bit of flour. You might use another flat baking sheet, or possibly a really big spatula.
• 25. Add the flatbread to the oven and set a timer for 3 minutes.
• 26. After 3 minutes flip the dough and let it bake another 3 minutes.
• 27. Chef's Note: The dough should have bubbles, and a few brown spots.
• 28. Remove from the oven and repeat the process for the remaining dough balls. 1. Flatten out with a rolling pin. 2. Add to oven for 3 minutes. 3. Flip and bake an additional 3 minutes.
• 29. These flatbreads will store for 5 - 7 days wrapped up in the fridge, or for several months in the freezer.
• 30. When ready to use, brush both sides with a bit of olive oil, and pop them into a 500f (260c) oven for just a quick minute or two.
• 31. PLATE/PRESENT
• 32. Flatbreads can be used in so many ways. My personal favorite is for making Sardinian Pizza; however, other ways include: • Pizza (of course) • Cheese & spinach • Chicken or beef shawarma • Gyros • Cut up and serve with a good dip, like hummus • Serve with some fruit on top And the list goes on and on. Enjoy.
• 33. Keep the faith, and keep cooking.