Yecora Rojo Sourdough Bread No Knead Version Too Food

ALMOST NO-KNEAD BREAD 2.0

Steps:

• Whisk flour, yeast, and salt in large bowl. Add water, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms.
• Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
• Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray.
• Transfer dough to lightly floured work surface and knead 10 to 15 times.
• Shape dough into ball by pulling edges into middle.
• Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray.
• Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.
• About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough.
• Carefully remove pot from oven and remove lid.
• Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge).
• Cover pot and place in oven.
• Reduce oven temperature to 425 degrees and bake covered for 30 minutes.
• Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 200 degrees, 20 to 30 minutes longer.
• Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.

WHOLE GRAIN SOURDOUGH DATE ROLLS

Steps:

• Date Paste Filling
• Chop the dates and combine them in a saucepan with the water, butter, and salt. Bring the mixture to a low simmer, stirring occasionally. When the dates have softened, mash them with a potato masher or use an immersion blender.
• Set aside to cool.
• Starter Build
• Mix the ingredients for the sweet stiff starter, cover and let it build for 6-12 hours at room temperature. It will expand and get webby inside.
• Mixing the Dough
• Scald the milk by bringing it to 180F (I use the microwave) and then cool it by adding the cold butter to the milk. This will soften the butter for you.
• Add all of the ingredients to the bowl of a stand mixer, including the stiff starter (tear it into about 5 pieces so it incorporates easier).
• Mix with a dough hook attachment for 10-15 minutes, scraping down the sides of the bowl as needed.
• If you don't have a stand mixer, mix the dough by hand/dough whisk until all of the ingredients are incorporated, and then transfer the dough to your counter and knead it for about 10 minutes. See this video for the churning technique I use. Make sure to scrape up your dough and rotate it periodically.
• By machine or hand, this whole grain dough will not feel the same as a refined flour dough, but it will start to stay together and make a weak windowpane.
• Bulk Fermentation
• When the dough is smooth and elastic, place it in an oiled bowl. Cover and let it rise until it has almost doubled. This can be as little as 6 hours in warm temps and 12 hours in cool temps, or even longer if you refrigerate the dough.
• Shaping Rolls
• Grease a 9"x13" pan. I tend to use glass but metal is good too.
• Flour your countertop and scrape the dough out onto the floured surface.
• Pat the dough into a rectangle, flour the top of the dough and with a rolling pin, roll it into a rectangle about 24" wide and 12" deep. No need to be precise; but try to pull the corners into outward into a right angle and keep the dough thickness somewhat uniform.
• Ensure that you can lift your sheet of dough off the counter before moving to the filling step. If you can't, then dust and rub the sheet of dough with flour and carefully pry it off the counter with your bench knife and flip it over. Do some touch-ups with your rolling pin if needed to regain that rectangle shape. Now you will have dough that can roll up easily.
• Spread the date paste onto the surface of the dough, leaving a long 1/2" stripe at the top that is free of filling.
• Paint a smear of water down that stripe. This will help your rolls seal up (if that's what you want).
• Starting from the long end closest to you, roll the dough upward until you have a tube, seamside down.
• Using your bench knife (some people prefer serrated knives or chef knives), cut the tube in half, then quarters. Then cut each quarter in three pieces for a total of 12 rolls.
• Transfer the rolls to the greased pan (3 rows of 4 rolls).
• Loosely cover and let proof for 3-5 hours.
• Bake
• Preheat your oven to 350F for about 15 minutes.
• Place the pan of rolls uncovered on the middle shelf and bake 25-30 minutes. A metal pan may take a little less time. Look for golden edges on the dough, bubbling filling, and an internal temp of a dough portion of a center roll of at least 190F.
• Optional Cream Cheese Frosting
• In the bowl of a stand mixer. combine the cream cheese, butter, vanilla extract and powdered sugar.
• Using the paddle attachment, and a bowl hood if you have one, mix for a couple of minutes. Scrape down the sides and bottom of the bowl and continue mixing until the frosting is creamy and smooth.

DUONYTE'S NO-KNEAD SOURDOUGH BREAD

Steps:

• Measure the flour and salt into a bowl.
• Measure the sourdough into a cup, and add enough room temperature water to equal 1 1/2 cups. Stir the starter to dissolve it in the water.
• Pour the starter-water mixture onto the flour. Stir together until all of the flour is incorporated. (I just mix with my hands). It's important to make sure all of the flour is incorporated.
• Cover with plastic wrap and a towel, and leave overnight in a room at about 70 deg. F. for 12 to 18 hours.
• At this point, the dough should be quite puffy. Lightly oil your hands. Without removing the dough from the bowl, fold the edges of the dough into the center. Once you've gone all around, pick up the dough, pull it to a rectangular shape and roughly fold one end over the other (like folding paper for an envelope). Do it again, pulling from the opposite edge. Now plop it back down into the bowl. Cover and let rise and additional two hours.
• About 30 minutes before the two hours is up, place your pot with its lid (3 to 4 qt size) in the oven and heat your oven as hot as it can get. (Grease your pan if you feel it might stick).
• When your dough is doubled, pull the pot from the oven and very carefully remove the lid. Tip the dough right into the pot (a silicone spatula helps tremendously), cover, and return to the oven. (Also, see Katzen's review for a great suggestion on using parchment paper to simplify transfer).
• Reduce temperature to 450 deg. F. and bake for 30 minute Remove the lid and bake an additional 15-30 minutes.
• Remove loaf from pot and allow to cool before slicing.
• Note1: A plastic bowl or basin really works well. Get one that has a smallish flat area at the bottom - this will help shape your loaf.
• Note2: Thanks, Zurie, for reminding me of the mix in the bowl technique - my late aunt first taught this to me, but I'd forgotten about it. It really works and you end up with much less cleanup.
• Note3: Starters vary tremendously in how liquid they are. You may need to add a little water to get the right consistency. Remember, this dough is not going to look like a traditional dough in the first phase. It should be soft but not gloppy or liquid.
• Note4: Substitute 6 ozs. of wheat flour for 6 ozs. of white flour for a heartier loaf.
• Note5: It's sometimes difficult to visualize what a doubled loaf looks like. Remember that a 10" diameter ball has double the volume of an 8" diameter ball. Don't let your bread overrise.

NO-KNEAD SOURDOUGH BREAD

Steps:

• Mix together the dry ingredients in large non-metalic bowl.
• In measuring cup mix together water and sourdough starter.
• Mix in liquid until the flour is incorporated. The consistency should be firm and shaggy.
• Cover with plastic and let sit on the counter for 16-18 hours at room temperature, about 70°F (Note: At 70-75 degrees the bread leavens well and has the distinct sourness and flavor of sourdough. At more than 75 degrees the dough becomes too acidic which inhibits the wild yeast and leavens poorly. At much less than 70 degrees the dough leavens well but has a mild flavor. ).
• With plastic scraper remove dough from bowl and gently place on floured surface.
• Gently flatten dough into rectangle and fold the ends inward (like a letter).
• Fold the sides inward and form a dough ball.
• Place dough, seam side down, on parchment paper bowl or frying pan (helps to hold shape and cover loosely with a towel and allow to rise until doubled in size, about 1 1/2 hours.
• If using proofing basket,spray the basket with non-stick oil and dust with flour or wheat brand and place dough directly in the basket.
• Cover with towel and let rise about 1 1/2 hours.
• Dough is ready when it will not readily spring back when poked with a finger.
• Thirty minutes before baking, place cast-iron Dutch Oven or La Cloche (with lids) in oven and preheat to 500 degrees.
• With serrated knife place slits in top of loaf.
• Remove pot or La Cloche from oven and carefully lift dough with parchment from bowl and transfer to La Cloche or Dutch Oven.
• Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
• Replace lid and return to oven.
• Turn oven to 475 degrees and bake for 30 minutes.
• Remove cover; reduce heat to 450 degrees and bake an additional 15-20 minutes or until golden brown; interior temperature should be 200 degrees and the bottom sounds hollow when thumped.
• Remove from pan and cool completely on rack before cutting.