Sourdough Stromboli Thm E Or Xo Food

STROMBOLI

Steps:

• For the pizza dough: Add the yeast, 1 cup warm water and sugar in the bowl of an electric mixer fitted with the dough hook. Let the mixture sit to allow the yeast to activate. The mixture should start foaming and forming small bubbles on the surface, 10 minutes. Gradually add the flour with the mixer on low speed. Add the olive oil and salt. Continue to mix on low and scrape down the sides of the bowl with a rubber spatula as needed. Increase the speed as the flour becomes incorporated, and knead on medium speed, 7 to 8 minutes. The dough is done when it comes together as a single mass.
• Remove the dough from the mixer and knead 4 to 5 times on a lightly-floured surface so the dough is smooth and consistent. Place in an oiled bowl, cover with plastic and allow to sit until the dough rises and doubles in volume, 1 hour.
• For the filling: Preheat the oven to 375 degrees F. Divide the dough in half and, working with one piece at a time, stretch the dough into a 10-by-13-inch rectangle. Arrange the dough rectangle so the 13-inch-long side is closest to you. Brush the surface with half of the melted butter, then spread the minced garlic out evenly over the top, remembering to split the filling ingredient quantities evenly across both stromboli. Leave a 1-inch border around the far and side borders.
• Sprinkle the dough with the Parmesan, then layer with the salami slices. Top the salami with a layer of deli ham and then a layer of bresaola. Shingle the cheese slices over the top and finish with fresh basil and some ground black pepper. With the covered edge closest to you, roll the dough up into a log, gently sealing the ends of the roll as you go. When you get to the end that has no filling on it, gently press to seal, then place the roll seam-side down on a nonstick sheet tray. Repeat the process with second piece of dough. Brush the tops of the dough with the remaining melted butter and sprinkle with Parmesan. Bake in the center of the oven until golden brown and puffy, 25 to 30 minutes.
• Allow the stromboli to cool 5 minutes before slicing it into thick slices with a serrated knife. Serve with the Marinara Sauce on the side or some mustard.
• Heat the olive oil in a medium saucepan over medium-low heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until the garlic is almost brown, another 2 minutes. Add the tomatoes and simmer, 20 minutes.
• Add the basil and oregano, and continue to simmer to thoroughly marry the flavors, 20 minutes longer. Puree the mixture with a stick blender, food mill or food processor. Season with salt and pepper. Yield: Makes 1 quart.

SOURDOUGH STROMBOLI THM E OR XO

Steps:

• n a mixing bowl combine sourdough starter, water, oil, honey, and 1 1/2 cups whole wheat flour. Mix well. Add remaining flour in 1/4 cup increments. until you have a semi-stiff dough. Allow it to set for 20 minutes. Add salt. Mix again. Allow the dough to set a room temperature for 6 hours. In those 6 hours I do 3 sets of stretch and folds to develop the gluten in the dough. The reason I want to develop the gluten in the dough is that when I roll it out to make the stromboli I want it to stretch and not tear. Prepare the selected filling you want. Preheat oven to 400 degrees F. For the chicken stromboli, I blend the cottage cheese and Laughing Cow cheese together to make a sauce. Pat or roll the dough out into a large rectangle. Layer your choice of filling down the center of the dough. Fold in the sides, pressing to seal, and then fold the bottom up. Flip over so that the sealed edge is on the bottom. Beat egg. Brush over stromboli and sprinkle on herbs or sesame seeds. Bake stromboli for 20 minutes or until lightly browned. Serve 4-6.To be plan approved for THM sourdough items made with sourdough starter needs a 7 hours room temp ferment OR 24 hour fridge ferment. You can combine room and fridge temp,also. 1 hour room temp equals 3.5 hours in the fridge.

SOURDOUGH STROMBOLI

Steps:

• Filling
• Prepare this after you mix your dough or at least an hour before the end of the dough's bulk fermentation, so it has time to cool down. You can also prepare the filling and refrigerate it for several days.
• In a large frying pan, saute the onion, garlic, salt and spices first, then add the ground beef or spinach or broccoli.
• Transfer the cooked filling to a bowl, cover, and set aside or refrigerate.
• Do NOT saute the fresh basil, cheese(s), or salami, as these will be spread on the dough without pre-cooking.
• Dough
• In a medium bowl, mix all the dough ingredients together until incorporated. Turn out onto a floured counter and knead just long enough to develop a ball, adding enough flour so that hand-kneading is possible.
• Lightly oil your bowl, return the dough to the bowl and cover.
• Let ferment 6-10 hours at room temperature, or longer if you put the dough in the refrigerator. The dough of the beef version was at room temperature for a few hours and then 48 hours in the refrigerator. The dough will be about doubled by the end of the bulk fermentation (see gallery).
• Assembly
• At the end of the bulk fermentation, begin preheating your oven to 450F with a pizza stone, baking steel, or baking sheet inside. I baked the veggie strombolis on a stone and the beef strombolis on a baking sheet to confirm both work fine.
• Scrape the dough onto your counter and divide it in two pieces weighing ~550g each. Shape the dough into two balls.
• Let the dough rest for 10-20 minutes while you prepare two pieces of lightly floured parchment paper ~12"x14", a bowl with egg wash, and bowls with your fillings.
• Take one of the dough balls, flour it on both sides, and roll/stretch it into an approx 10" x 12" rectangle that is about 1/4" to 3/8" thick. Transfer the rolled out dough to your floured parchment paper. Repeat with the second dough ball.
• Divide the fillings between the two doughs, spreading the fillings down the center of each. Leave about 1/3 of the dough empty on both sides.
• With a pair of scissors or a sharp knife, cut one-inch strips of dough, perpendicular to the line of filling, on both sides of the filling (see photo gallery).
• Fold the cut pieces of the dough inward at a 45-degree angle, making sure to alternate left and right sides. Fold the ends of the tube upward and seal the dough.
• Wash the top of the stromboli with a beaten egg and sprinkle sesame seeds if you want to.
• Cut back one side of the parchment of one of the strombolis, so you can fit both on your pizza stone without overlap of parchment and stromboli.
• Baking
• With a pizza peel or an upside down baking sheet, transfer your strombolis (still on their parchment paper) to the preheated stone/steel/sheet and cook for 18-20 minutes. Rotate the strombolis about 10 minutes in if you notice varied browning.
• Remove from oven and let cool on a rack about 15 minutes before cutting. Serving at room temperature is good also. The beef version can be more juicy so be careful of hot oil when transferring to the rack.
• Storage and Reheating
• When cool, wrap and refrigerate to prevent spoiling, particularly of the meat-containing versions.
• You can reheat the stromboli in the oven at 350'F for 15-20 minutes, depending on the size of your leftovers.

STROMBOLI

Steps:

• Tip the flour into a large bowl, then stir in the yeast and 1 tsp salt. Pour in 250ml warm water and the olive oil, and bring together with a wooden spoon to make a soft dough. Tip onto a surface and knead for 10 mins until smooth. Put the dough back in the bowl, cover with a tea towel and set aside for 40 mins or until doubled in size.
• Roll the dough out on a lightly floured surface to a rectangle roughly 35 x 20cm. Layer over the salami (leaving a bit of a border), then scatter over the mozzarella and finally the basil leaves. Tuck the shorter edges in and roll the whole thing up like a swiss roll. Will keep frozen, tightly wrapped in foil, for up to one month. Can either be defrosted and baked, or baked from frozen (see step 3).
• Leave the loaf to rest for 20 mins on a baking tray. Meanwhile, heat the oven to 200C/180C/gas 6. Brush all over with olive oil and sprinkle with sea salt. Bake for 40 mins until puffed up and golden. If cooking from frozen, bake for 1 hr. Leave to cool for 10 mins before slicing and serving with salad.

STROMBOLI

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a skillet over medium heat, brown the ground beef until no pink shows; drain. Mix in the ham, bell pepper, onions, pizza sauce and mushrooms.
• Lay pizza dough flat on cookie sheet. Distribute pepperoni slices over dough. Place a heaping pile of the sauce mixture on one side of dough (some may be left over). Sprinkle with mozzarella cheese. Fold dough over and pinch ends and sides together. Poke holes in the top and brush melted butter on it.
• Cook in a preheated oven for 30 minutes or until golden brown. Slice into individual sections to serve.