Sourdough Bread

April 22, 2020 by

After much experimentation I am ready to share my favorite sourdough loaf! It has a great medium crumb, some holes but not so many that you can’t make the most amazing grilled cheese, or butter will fall through all the holes of your toast!

Sometimes I make it with all white flour like below. I never have bread flour on hand so I use unbleached all purpose with great results.

But most of the time I use half whole grain. Many times a mixture of white whole wheat and dark rye.

This dough comes together easily and can be mixed by hand or in a stand mixer. It should cling to the dough hook but will still be quite sticky.
Some sourdough recipes tell you not to add salt at the beginning. The amount of salt we’re using won’t make a difference and will be fine.

Now for the 1st rest!

Pulls and stretches. No, we’re not exercising. I usually do this after an hour. Or sometimes I do a little after half an hour, then again after another half an hour.

With wet hands pull the dough up from one corner and fold it down over the center.

Do this to each corner

Up to 20 times. Sometimes I do 5 or 6. Sometimes I do 20.

Cover and rest at room temperature for a long rest.
Dough should be doubled in size. Look at all those natural bubbles! No commercial yeast needed here! This dough is even half whole wheat and dark rye flour. But you wouldn’t guess by how light it is!

If you haven’t used your banneton before brush or mist evenly with water then dust well with rice flour. If you don’t have a banneton you can do the same thing with a bowl. Or line a bowl with parchment paper.

Shape your loaf. Using a lightly floured surface turn out the dough. I like to half half floured and half unfloured.

Use a bench scraper to shape your loaf.

Use the bench scraper to fold it into itself.

The goal is to get a tighter ball with some tension on the surface.

The surface should feel tight. This will help with scoring later.

Place pretty side down, as this will be the top of the loaf later when turned out.
Alternatively, if you are just lining a bowl with parchment paper, place pretty side up as you will just lift dough directly out of bowl using the parchment as a sling, and into your dutch oven.

Dust top with rice flour and cover with shower cap or plastic wrap.
Chill in the refrigerator for another long rest. This is where the flavor comes in!

After the 2nd long rest dough should have raised some but not by double.

Cut a parchment “sling” to transfer your dough.

Place on top of banneton and then turn over quickly.

Remove banneton.

Now score. The “ear” is a very popular scoring look right now but even a straight slash or 2 across the top works. It allows for oven spring. You’ll get a better rise in the oven if you score as you’re giving the expansion a place to go. For an ear, cut dough with a sharp lame, or razor, across the side like so, holding the blade as pictured.

Use parchment to place in a dutch oven. No need to preheat dutch oven.

Here it is after 40 minutes of baking. Remove lid to get some color now.

About 20 more minutes is just right to me but bake to your color preference. This loaf is half whole grain but look at that rise!

I’ve included 2 options, one for beginning in the morning, and the other for beginning in the evening. Times are approximate and can be adjusted a little if needed. You did read that right, you can use active or straight from the fridge sourdough starter! After some experimenting I’ve found that because there is a long bulk fermentation time it works either way. Be sure to still feed your sourdough at least once a week still though.

A Note on baking vessels:
Baking vessels will really vary results. I prefer the covered dutch oven. I use an enameled cast iron DO with great results. These 4 loaves were cooked for the same amount of time, the top 2 were shaped in pyrex containers and baked on a pizza steel.
The bottom left was my DO, the bottom right was a stainless steel pot.
Experiment to find what you like!

Filed Under: Bread, Yeast, Sourdough Tagged With: , ,

Sourdough Naan

April 21, 2020 by

When you think of sourdough usually what comes to mind is a crusty round loaf, right? But sourdough lends well to so many other things.
This is pretty much the only way I make naan now and it’s our absolute favorite. The tang from the yogurt really plays well with the sourdough flavor. The longer you let the dough rest in the refrigerator the more flavor it will have. All though honestly, even with just an overnight rest you’ll be rewarded with some pretty amazing sourdough flavor.
While they do require some time and thinking ahead that’s also a benefit.
The dough comes together quickly and when you’re ready to make them they’ll be ready and waiting for quick cook.

Baking them on a baking steel is my favorite, I mean c’mon. LOOK AT THOSE BUBBLES!

A cast iron pan will work too. You won’t get as big of bubbles but no one will notice that as they are begging for seconds. If you use a higher heat on a cast iron pan you will get more bubbles forming but you’ll have to watch a little closer because they’ll also burn faster.

I promise I’ll share a recipe soon for a sourdough loaf bread. But a flatbread is such a great way to dive in and they taste like they were so much more difficult than they are!

Filed Under: Bread, Quick & Muffins, Sourdough Tagged With: , ,

SOURDOUGH BASICS

April 20, 2020 by

My sourdough starter and I have had a long committed relationship… but it wasn’t always that way. In fact, I even had a more toxic relationship with another quite some years ago. We would argue and fight constantly and more than once I threatened to toss him out with the trash if he didn’t shape up and treat me right. I finally did give up… partly because I neglected him so long in the back of the fridge he actually froze to death. (Sorry again about that…)
But I’ve grown since then and was ready to try again, as long as there was balance. And this time around I went about things more educated and ready to work on things. Now Blobby Flay and I can say we are both quite happy. And I want to share some guidance for you and your significant sourdough other… some relationship guidance if you will… so you can enjoy all sourdough has to offer without it taking over your life!

If you’ve made it through all that gibberish and are still reading than I know you are serious about sourdough! First off I want to say there are many many ways to maintain a sourdough starter and many trains of thought. There may be some that are wrong, but many are all right at the same time. I am in a sourdough group on facebook and it’s almost comical all the opinions flying.

I am not going to get into creating a starter because honestly, I’v never done it and have no desire to. If you really want to I would divert your attention to King Arthur Flour, as they have clear instructions on their website for beginning one. I actually purchased my starter from them and I would suggest doing the same or finding one from a friend. Sourdough people love to share and are always excited to get someone else addicted to the craft! So let’s assume you all ready have one. Now what to do?

STORING:
I use a King Arthur Flour sourdough crock and it works really well. Large enough to hold a little extra for the extra enthused. Any crock with a loose fitting lid works well. Just nothing airtight, you want gasses to be able to escape. I keep mine in the fridge and bring it out about once a week to feed and use. Sometimes a little more… occasionally less. I have even gone 2 or 3 weeks without feeding and was fine but I definitely shoot for every week.

APPEARANCE:
When I remove the starter from the fridge there may be some liquid on top. This is totally normal. As long as it isn’t moldy you’re good to go. The liquid is just a byproduct of the yeast that is growing. Either pour it off or stir it in. The longer you’ve gone between feedings the more liquid you’ll probably have.

FEEDING:
Before feeding plan out what you’ll be making (if anything) or if this is just a maintenance feeding.
Measure out how much starter you want to feed. I tend to have a good amount of recipes I want to make and loaves to take to friends. So many times I feed ALL of my starter. But let’s just assume you’re sane and don’t feel the need to have a gallon of sourdough starter. Keep in mind you’ll be feeding it twice. So what you start with is going to increase.

I like to feed in the morning. So by 9 am I pull it from the fridge and measure by weight using a scale. Let’s say I have 4 ounces of starter (or that’s how much I want to feed, and keep the rest to use as “discard”)
I add 4 ounces of lukewarm water and 4 ounces of flour.
If you don’t have a scale, this will be approximately 1/2 cup starter, 1/2 cup water, and a scant 1 cup flour.
I just use unbleached all purpose flour. I have heard of bleached flour causing issues with sourdough so I wouldn’t recommend that. I know some people use rye or whole wheat but as much as I love using whole grains for simplicity sake I just stick with plain AP flour for feeding my starter.
This is also a good time to wash your crock. Some people feed it directly in their storage container but I find it’s easier to transfer to another container.
Mixture will be thick and kind of gloppy.

Leave on the counter for 10-12 hours loosely covered. When you go back to it it should have about doubled in size and be full of happy bubbles.

Happy sight! Now you’ll repeat the same process again.
NOTE: Sometimes I use some now as “fed” starter. But I always feed it once again before putting back in the fridge.
Weigh out starter and add equal parts (by weight) flour and water.
Leave loosely covered on the counter overnight, for another 10-12 hours.
Good morning beautiful!

You can switch this up by feeding in the evening first, then again the next morning.

Now it is ready to use as “active” or “fed” starter. Remember to save some for next time! Just don’t fill your container too full. Leave a little room for growth. Once I filled my crock nearly to the brim and the next day I woke up to this! Blobby Flay belched during the night and what a mess that was to clean up!

Some things to remember going forward:
If you want a more pronounced sourdough flavor there needs to be a good long period of the recipe where the dough is resting in the refrigerator. This creates both flavor and structure. While it does take time, this is my favorite way to make sourdough bread. You just can’t get the flavor any other way!

As far as proofing and baking goes, my preference is to proof in a banneton. It creates a beautiful coiled pattern. If you don’t want to use one you can use any bowl to create your shape, but either way spray with water and dust with rice flour. This is important. Because rice flour is gluten free the dough won’t absorb it . If you don’t have any just pulverize some rice in your blender, same thing.

For baking I really prefer using an cast iron dutch oven. Pictured below is a little experiment. The top 2 were proofed in pyrex bowls and baked on a piece of parchment on a baking steel.
The bottom right was proofed in parchment lined stainless mixing bowl, then lifted out by the parchment and baked in a stainless pot, the bottom left side was proofed in an banneton and turned out onto a parchment strip that acted as a sling and baked in an enameled cast iron dutch oven.

I’m probably forgetting lots of important things. But that’s the thing with sourdough. The more you use it, the more you learn. I will add any tips I think of but don’t get overwhelmed! Blobby Flay and I wish you all the yeasty happiness in the world!!!

Filed Under: Sourdough, Uncategorized Tagged With: ,

Slow Cooker French Dip Sandwiches

April 16, 2020 by

In case you haven’t made those hoagie buns yet… this is the perfect reason to! I’ve tried making this in the instant pot as well but honestly it really is better in the slow cooker. Some things are just better cooked low and slow. I think roast is one of those things. Besides, then your house will smell amazing all day!

If you don’t have star anise you can leave it out but add it if you can! I promise it won’t make the broth taste like licorice. But it will make it delicious! By the end of the meal everyone is usually drinking the broth, it’s so good!

Sometimes I serve these with pickled pepper rings or pepperoncinis as well.

Filed Under: Instant Pot (Pressure Cooking), Sandwiches / Wraps, Slow Cooker Tagged With: , , ,

Hoagie Buns and Bread Making Basics

April 14, 2020 by

Bread making is a wonderful skill to have. There is nothing quite like the smell of warm bread coming out of the oven. While I love making whole grain and sourdough breads there is a place for simple breads like this too. If you are trying bread making this is a great place to start. Once you learn to make white bread successfully you can advance to the next step with confidence and knowledge of how a good bread dough feels and should look. This is a simple easy bread and my family LOVES when I make it. Even if you haven’t made bread before you can do this! And if you are an advanced bread maker you’ll appreciate these tasty rolls as well!

Now for some tips for successful bread making:

1. Instant Yeast and Active Dry Yeast are the 2 main yeast products available for home use. Instant yeast is my go to. It can be mixed easily directly into dough while active dry yeast should be dissolved into warm water first. You can adapt any recipe for either. For instance, in this recipe you would just add the active dry yeast to the warm water and let bloom for about 5-10 minutes or until bubbly before mixing the dough together.

2. Water temperature. I’ve made bread so much this is second nature for me but for newbies this can be an issue. If you are unsure, use a thermometer. You basically want warm baby bath temperature water so as to bloom the yeast without killing it. Shoot for around 105 degrees Fahrenheit.

3. “proofing” your dough. This basically is just a rest period for your dough to allow the yeast to do it’s job and allow the dough to rise. I like to use dough buckets found at restaurant supply stores or Amazon. Grease using nonstick spray or misting of oil for easy release. You can tell your dough is proofed properly when you poke it with your fingertip and it remains indented. A good rule of thumb for yeasted breads is 1 hour for the 1st rise and 30 minutes for the 2nd rise.

4. Salt. I use fine sea salt in most my baked goods anymore but if you don’t have any kosher salt with work too.

5. Flour, maybe this should have been #1! Bread flour is great for making bread, especially artisan style breads but honestly, I hardly have it on hand! I use unbleached all purpose flour for most of my baking, unless I’m using whole wheat but that’s a WHOLE other post and category. Some bakers are total bread snobs but honestly, if you have good technique there isn’t much you CAN’T make with a basic unbleached all purpose flour.

6. Oil, not all doughs with use oil in them but for ones that do neutral oil like canola works well but olive oil can work well too. And you usually won’t really taste the difference either. You can also substitute melted butter in equal amounts. I use unsalted butter but if you’re using salted I would omit the salt from the recipe.

7. Plastic wrap. I kind of hate the stuff just because I don’t like one use items. But it really does help to cover breads both in the 1st raise and the 2nd after being formed. It keeps a skin from forming and allow the dough to raise uninhibited. I use these awesome food grade shower cap type bowl covers from King Arthur Flour but some people use regular old shower caps and you can just use plastic wrap too. I cover my baking sheets with greased plastic wrap for the 2nd rise and haven’t figured a way around that one. You can use a tea towel but it doesn’t work as well.

8. Resist over flouring! Always use less flour than a recipe calls for. You can always add more, but you really can’t take it back out. Adding too much flour can make bread dry and tough. Dough should start to leave the sides of the bowl and cling to the dough hook but still be tacky and not dry.

9. Sweetener. I usually use honey but white granulated sugar can be substituted in equal parts as well.

10. Potato flakes are a bakers friend. They add a tenderness to bread dough and help it to stay soft a little longer and while I usually use them in this recipe the rolls are still great without them so if you don’t have any on hand don’t worry!

11. Eggs. Eggs add a richness to bread dough but if you are running low you can omit, it will still be good!

12. Perfection is over rated! Even experienced bakers have flops! Don’t let it discourage you if something doesn’t turn out perfect. You can always make bread crumbs! Keep trying, the more you make bread the more you learn and will find things that work well for you and you’ll find your own preferences.

13. One last tip. If you have a bread dough you love you can adapt it! Mix in other flavorings, make different shapes, etc. This dough makes amazing pan rolls! Just keep in mind when adapting recipes that your bake time may be less or more. If you aren’t sure take the temperature. Bread is done at about 190 degrees Fahrenheit. (A little higher for heavier doughs).

Filed Under: Bread, Yeast Tagged With: , , , ,

Sourdough Donuts with Salted Caramel Glaze

April 6, 2020 by

Usually I write out a recipe idea and make it a few times before it’s what I envisioned. Then it sits on a piece of paper buried in a stack of other recipes for at least a few months before I get around to posting it.
But this one came together the first time perfectly, even better than I imagined and is getting posted the same day. Because since I can’t deliver a box of these to everyone I’ll do the next best thing and share my recipe!

These are honestly the absolute best donuts I’ve ever made or had.
I might be a sourdough junkie but even if you’re not I think you’ll love these.
They aren’t overly sweet since the dough itself doesn’t contain alot of sugar. Adding a sweet glaze brings them into balance.
My kids could not decide which ones they liked best but it seems the salted caramel glaze filled with whipped cream was the favorite.
Filled with blueberry jam and tossed in powdered sugar was a close second.

Cutting the donuts in small squares is great since you won’t have to re-roll your scraps and they are great for filling or making little donut sandwiches!

Chilling the dough allows the sourdough to develop strength and flavor.
Leaving on the counter overnight for the final proof gives you fluffy little sourdough pillows ready for to be cooked and devoured!

Filed Under: Doughnuts / Pastries, Sourdough Tagged With: , , ,

Whole Wheat Potato Rolls

March 30, 2020 by

These rolls are 100% whole grain and 100% delicious. As tender and fluffy as white bread but with all the benefits of whole grains!
I’m including lots of adaptions in case you’re out of ingredients. As far as whole wheat goes I grind my own white wheat, I don’t use red wheat anymore. Red and white wheat are both whole grain but white wheat is lighter in flavor and also makes a lighter bread but still has all the health benefits. Don’t confuse this with whole wheat pastry flour as that is a finer ground flour meant for things like cookies and biscuits that don’t have yeast.

Filed Under: Bread, Yeast, Whole Grain Tagged With: , , ,

How to Survive Being Home with Kids

March 16, 2020 by

It seems we are in a different universe than the one I posted my last recipe in! While I usually post recipes I thought I would share some fun ideas as a long time homeschooler for those wondering how to make this time more calm and fun and less stressful on your kids.
While these may not all work for your family maybe one of these ideas with spark your own idea of what could work for your family.

Our home is more high risk with my Mom living with us, my husband and his asthma, my oldest daughter has special needs, and I have a chronic disease. So we are choosing to really be cautious at this time and limit contact with others and eliminate as much as possible.
This isn’t exactly something foreign to me honestly. When our oldest was born 2 months premature we got a crash course in germs. The first few years of her life she was sick almost constantly and we had to be very careful. And I learned something really valuable. There really isn’t much that you can’t put off or do without when necessary. Keeping your schedule free of excessive activities and errands frees up time for family. Now, I’m not saying this should turn us all into hermits. But instead of looking at this time of “social distancing” as a negative it could be seen as an opportunity to grow closer as a family. This will pass and before we know it schools will be back in sessions, there will be toilet paper aplenty on the shelves, and life will be back to normal.

But maybe this time together could start a new “normal” for your family. Where you make time together and instead of relying on sport coaches and teachers to teach your kids values and keep them occupied you might find limiting those activities so you have time as a family is even more beneficial.
If you’re worried about your kids “falling behind” just relax. They are on their own pace and don’t need to be in a contest with someone else. If there’s something they struggle with and you want to take some time to help them in that subject go for it. But don’t try to make your home a classroom. We have found the most comfortable place to do schoolwork is on the couch, in the reading nook, etc.
A few of these ideas utilize technology, most of them are technology free. Because if you spend this time plopping your kid in front of a screen to “learn” than this will be time wasted. I think it’s safe to say that most kids get way more than enough time in front of a screen. So even though a lot of companies are offering free access to educational sites right now they won’t be on my list.

–READ
Whether you read to your kids, with your kids, or read separately, reading is just all around good. Nothing helps your kids more academically than reading. Reading should never be presented as a punishment. Teach your kids to love reading and they will benefit in so many ways!

-EAT MEALS TOGETHER
Create a family mealtime habit. You’ll never want to go back! I can’t put into words how important having meals together as a family is! If you cook it together that’s even better! Enjoy the time to talk and learn more about each other. You’d be surprised what you’ll learn over a plate of food!



-MEAL PLANNING
Now would be a great time to make a list of what you have to work with and plan meals accordingly as a family. Think about using things that will go bad first so nothing goes to waste.

-ART TIME
You don’t have to be good at art to enjoy it. And you don’t have to be the teacher either! My 12 year old loves giving her grandma drawing lessons!

-GENEOLOGY
I’m not just talking about filing out boring forms. Pass on stories about your relatives to your children, write them down and record them. Write your personal history with your kids, they could even write their own!
Maybe make a family history scrapbook. Include pictures and recipes and traditions. Teach your kids a recipe a family member taught you or that is from a country you have heritage in.
For St Patricks day we have a big Irish feast to celebrate my Dad who was loved his Irish heritage. No family members were alive to teach me any recipes so I learned them on my own.

–TEACH A SKILL
Do you have a skill you’d love to teach your kids but haven’t had the time to do so? Maybe it’s sewing… an art form… maybe it’s woodworking.. whatever it is, share it, pass it on!

-MOVIE NIGHT
While I love having our meals together at the table I have found that it is also great fun to occasionally pile up lots of blankets and pillows and have dinner with a movie. My kids absolutely love this. We usually do homemade pizza and some fun snacks with it.

-PLAN A GARDEN
Planting a garden as well if you have supplies but otherwise you could enjoy some time planning out a garden even if a patio or windowsill is all you have to work with.

– BOARD GAMES
If you don’t have any and can’t order any online you could always make a game together. There are tons of ideas online or you could wing it!
My current favorite is Tenzi!

-GO NOODLE
This is seriously my kids favorite app. Super fun and silly dancing and games along with breathing exercises. We use it every day, a great way to get wiggles out!

-TAKE A VIRTUAL TOUR
There are lots online, I recommend the Smithsonian

-MAKE A STORY
Whether you write a story, make a stop motion video, write a poem, or draw a story without words even this is such a fun activity. Afterwards you can have a viewing or reading party!

-PUPPET SHOW
Totally juvenile, I know. But the older the kids the more hilarious the results. If you don’t have a big puppet collection you can make them using household items or even paper sacks. Or scrap the puppets and do shadow puppets.

-SERVICE PROJECT
I don’t have to come up with service ideas much anymore. Our 12 year old is our resident service coordinator! She has a charity “Lucy’s Stitched Hugs” and she sews quilts and stuffed animals to donate to various charities with some help from me and her Grandmother. It started just from teaching her how to sew and she saw the quilts my Mom and I made for Humanitarian purposes and wanted to help.
Sometimes kids need help thinking of an idea but sometimes just letting them come up with an idea and supporting them works too.

-STAY IN TOUCH
Older family members and friends could surely use some extra love right now. This time will be hardest on them and sending mail may not be safe if you are just sending more germs. If you have video calls set up take extra time to do that with them or regular phone calls too. If you live close maybe take your kids to decorate the outside of their windows or talk on the phone from outside. Talk to staff ahead of time to see what works.

-MAD LIBS
These are a necessity in our house and we always have some. If you don’t have any look online there’s plenty to print from home. I will never be too old for mad libs!

–PAINT A MURAL
If you have paint now would be a good time to do something out of the box!
Maybe your kid wants to paint something awesome on their wall or you want to do something creative on that boring wall… If it turns out horrible you can laugh about it and repaint later!
If you need mural tips check out my friend Racheal for inspiration.

-DECORATE FOR HOLIDAYS
When I was a kid my Mom would let us draw all kinds of pictures and make paper chains for different holidays and then we would decorate the house with them. My girls love doing this as well.

-GLITTER
If you have a jar of glitter hiding in the back of a drawer dig it out. Make something sparkle and forget about the mess. As a long time homeschooler I can attest that no, you never will fully get rid of the glitter that spills. It’s okay. Sometimes the most fun comes when you embrace a little mess!

Filed Under: Homeschool, Ramblings

Chicken Parmesan Meatballs

February 18, 2020 by

These little meatballs are a hit in my house. Sometimes I make them ahead (refrigerate for a few days or freeze for longer storage) for crazy days. I promise they will taste so much better than any packaged meatballs you’ll even buy in the store. I only use ground chicken from my local butcher because it’s ground chicken breast and we really love the flavor of it.
But use what your family likes, even ground turkey would work well.

Filed Under: Chicken / Turkey, Pasta Tagged With: , , ,

Candied Bacon

February 6, 2020 by

If you want a different kind of Valentine’s candy this will hit the spot, especially for the bacon fans in your life.. which let’s face it. It’s probably everyone. These are fun served on burgers, in grilled cheese, crumbled on a salad with some Gorgonzola… or just eaten plain!

CANDIED BACON
1 pound thinly sliced bacon
1/2 cup light brown sugar
Black Pepper

Cut parchment paper larger than your baking tray so that it overhangs. (This keeps all the bacon grease inside as it renders)
Place bacon in a single layer on the baking tray. (I use 2 trays)
Bake at 375 degrees for 15-18 minutes. It should be cooked but not crisp yet.
Drain off grease or use paper towels to absorb it.


Sprinkle one side of the bacon with half the brown sugar and season with black pepper. Flip bacon over and sprinkle remaining brown sugar and season with black pepper.
Return to oven and bake for 10-15 additional minutes until sugar is dissolved. Remove from oven and leave for sugar to solidify.
Bacon will become more crispy as it cools and the sugar hardens.

Related Posts Plugin for WordPress, Blogger...
Filed Under: Candy / Confections, Pork, Valentine's day Tagged With: , , ,