Savory Homemade Sourdough Bread With Sauteed Greens Garlic Smoked Cheddar Food

SAVORY HOMEMADE SOURDOUGH BREAD WITH SAUTEED GREENS, GARLIC & SMOKED CHEDDAR

Steps:

• In a large bowl or in a stand mixer like this, combine the "sourdough sponge" ingredients. Allow this sponge to sit for 20-30 minutes to encourage fermentation. Please note: the yeast is optional. If you have a well fed and tended sourdough starter it should offer all the lift you need to raise your bread.
• Meanwhile, add garlic and olive oil to a pan over medium heat, Sautee, stirring constantly, until the garlic is fragrant. Add greens by the handful, stir, and cook until all greens are well wilted. Remove from heat.
• Add garlic and greens mixture, cubed cheddar and salt to the sourdough sponge, Stir well to combine.
• While mixing, start adding flour by the half cup full until it forms are cohesive ball. The bread with still be somewhat sticky at this point.
• Turn the dough out onto a well floured surface and knead, adding flour as necessary, until you have a springy, elastic loaf. The dough should be soft, but no longer sticky at this point.
• Transfer dough to medium sized bowl greased bowl and cover with a towel or plastic film. Allow the dough to rise until doubled in volume - about 1.5 hours.
• After first rise, gently "punch down" and reform the dough ball. Line the bowl with a generously sized sheet of parchment paper. Place the dough in one the paper, cover, and let rise until doubled in volume again. This rise may be slightly faster than the first.
• Place your dutch oven in a cool oven and adjust the heat to 450 degrees F. When the oven is fully preheated, score an X into the top of the loaf with a sharp instrument. Remove the lid from the dutch oven and lift the dough gently out of the bowl using the parchment sling. You may choose to lightly spritz the loaf with water for a crustier exterior at this time. Replace the lid and shut the oven door.
• Bake the bread in the dutch oven for 25 minutes. Remove cover and cook for an additional 10-12 minutes until the bread is deeply golden amber in color and sounds hollow when tapped.
• Remove bread from dutch oven using the parchment sling. Remove bread from parchment and cool completely on a wire rack before slicing.

SAVORY STUFFING SOURDOUGH BREAD

Steps:

• Sofrito
• Dice the onion, garlic and celery, and sauté with the sage, thyme and pepper in the olive oil until tender but not browned.
• Put HALF of the sofrito in the dough bowl. Reserve the other half in the refrigerator for after the bulk fermentation.
• Dough
• Mix together the flours, salt, cranberries and half the sofrito.
• Dissolve the starter in the water, and add the water/starter to the flour mix and stir until incorporated.
• Cover with plastic and let sit for 8-14 hours at room temperature. If you put the dough in the oven with the light on, 8 hours is probably sufficient. At a house temps below 67 F / 19 C, expect to wait closer to 14 hours. The dough is ready when it looks fluffy or bubbly and has doubled in size.
• Scrape the dough out of its bowl onto a well-floured countertop. Gently spread the dough into a rectangle. Fold one third of the dough inward, and lay the reserved sofrito onto the double-layer of dough. Fold in the other third and then fold in half. See the Breadtopia video for more details on folding and shaping.
• Let rest for 15 minutes. This is your chance to wash the dough bowl before any remnants dry into cement. Also, prep your proofing basket by dusting it with flour, or by flouring a tea towel to line your basket.
• Flour your hands and the dough, flip it and tuck the edges under while rotating it to create a boule or batard shape.
• Lay your dough in the basket, seam side down and cover the basket with plastic.
• Put the basket in the refrigerator for about 10 hours (up to 20) OR leave the basket at room temperature for about 1 hour.
• Preheat the oven and baking vessel thirty minutes before the proofing time is up. I use the Breadtopia Clay Baker and a Lodge Cast Iron Dutch Oven, both of which can heat to 500 degrees and can take a cold dough. Please follow the temperature limits of your vessel.
• Flour your hand and flip the dough out of the basket and place it into the hot baking vessel. The seams will open up, but you can also score it with a razor.
• Bake until the internal temp is around 205 F / 96 C
• 20 minutes at 500 degrees, lid on
• 10 minutes at 450 degrees, lid on
• 10 minutes at 450 degrees, lid off

SAVORY PARTY BREAD

Steps:

• Preheat oven to 350°. Cut bread widthwise into 1-in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in opposite direction. Cut cheese into 1/4-in. slices; cut slices into small pieces. Place cheese in cuts in bread., In a small bowl, mix butter, green onions and poppy seeds; drizzle over bread. Wrap in foil; place on a baking sheet. Bake 15 minutes. Unwrap; bake until cheese is melted, about 10 minutes longer.