| T O P I C R E V I E W |
| Phils Ann |
Posted - Jan 15 2007 : 12:30:51 PM
I thought it might be helpful to share some recipes, as there are so many directions they can take. Today I'm trying to make Country Lawyer's No Knead Bread using sourdough. If it turns out well, it'll be the least fussy, most relaxing way to make bread possible! I'll post my ingredients if it works out. For now, though, here are some other recipes that aren't three pages long apiece: Starter has always been fed 8-12 hours before beginning the recipe. The first is from King Arthur's catalog, called
Country Loaf (makes 2 round loaves)
Sponge:
3 cups bread flour
1/2 cup milled flax (ground flax seed)
1 cup sourdough starter
1-1/3 cups water
Make a sponge with the ingredients above. Cover, let sit 4-24 hours.
Mix in the following:
1-1/2 cups bread flour
1/4 cup white rye flour
1 Tablespoon salt
The dough should be soft and supple. Knead 5 minutes; Put into a greased bowl, cover and let rise to double: 2-4 hours. Form into 2 round loaves on a cornmeal-dusted baking sheet, covered with saran wrap or a floured tea towel, until doubled in size, 2-3 hours. Slash* loaves and bake on a baking stone in a pre-heated 450 degree oven for 20-25 minutes. May use a pan of boiling water on a rack underneath the bread to make a crispier crust.
If you don't have a baking stone, form the round loaves as directed, but place them in the oven on the baking sheet, as far apart as possible to allow for swelling of dough.
*Slashing keeps the bread from blowing apart, or creating bizarre shapes when expanding rapidly.
Sourdough Honey Whole Wheat Rolls (15 rolls, freezes well)
1 package active dry yeast 
1 cup warm water, 105-115 degrees
1 tsp salt
2/3 cup sourdough starter
1/2 cup honey
1-1/2 Tablespoons crisco (room temp butter would be fine)
3 cups whole wheat flour and up to one extra cup
1-1/2 tablespoons gluten
opt: poppyseeds--and sprinkle tops with poppyseeds and sunflower seeds
Dissolve yeast in warm water. Mix all ingredients together, using 3 cups flour. Add more flour as needed for a stiff dough. Kneed 150 strokes on a floured surface and place in greased bowl. Cover; let rise 1 to 1-1/2 hours: doubled. Punch down. Let rise again. Punch down. Form rolls, and let rise about an hour, until doubled. Bake at 375 degrees, about 14 minutes. I find using only the upper middle oven shelf works--otherwise, the bottoms are too dark. If using seeds, sprinkle on after forming rolls.
Sourdough Bisquits
2 cups flour
2 Tbls sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) chilled butter
3/4 cup sourdough starter (may use more: extra half cup if needed)
Lightly grease baking sheet with butter (or cover with parchment paper); set aside. Combine flour, sugar, baking powder, baking soda and salt in a large bowl; whisk thoroughly. Cut butter into small pieces and work into dough with fingers or pastry cutter--tiny bits of butter evenly distributed throughout. Add sourdough starter and stir to blend until flour is almost absorbed. The dough shouldn't be sticky or dry. If too dry, which is always my experience, keep adding small amounts of starter until it comes together into a ball. Roll or pat dough into a thickness of 3/4-1 inch thick. Cut 2 inch rounds out of dough and place on baking sheet. Re-roll scraps and repeat, until all the dough is used. Let bisquits stand, uncovered for 30 minutes, while preheating oven to 400 degrees. Bake 12-15 minutes, until golden brown. I get 12 bisquits.
Ann
There is a Redeemer. |
| 5 L A T E S T R E P L I E S (Newest First) |
| Phils Ann |
Posted - Jan 16 2007 : 4:49:42 PM
Everyone knows that MaryJane's Book has recipes for starter as well as bread, flapjacks and bisquits, right? Page 38
Ann
There is a Redeemer. |
| Phils Ann |
Posted - Jan 16 2007 : 06:09:32 AM
I just took the No Knead bread out of the oven... after refrigerating it overnight... but allowed it to rise too long this morning (dough should be 62 degrees before baking and this was 67 ) So, while it smells wonderful, it's rather flat. I'll still eat it! I'd like to try this again--love the idea!
Ann
There is a Redeemer. |
| Phils Ann |
Posted - Jan 15 2007 : 4:20:35 PM
You are welcome! My husband also tried the flax on oatmeal, and pronounced it "yuck". He likes the recipe above a lot, though. I'm agonizing over the No-Knead dough right now. It's had nearly 12 hours, is bubbling, and my heart says to form it and put it into the fridge for overnight. Yikes.
There is a Redeemer. |
| Tina Michelle |
Posted - Jan 15 2007 : 2:01:51 PM
thank you Ann. I'll be giving these a try.
~Seize the Day! Live, Love, Laugh~ |
| FarmGirl~K |
Posted - Jan 15 2007 : 12:55:12 PM
Thanks for the recipes Ann! My DH will love the country loaf. I have yet to start my sourdough. He has been wanting to incorporate more flax into his diet & this will help. I will bet it tastes better than sprinkling on oatmeal. (that's his plan) I will have to try these this weekend! Sounds yummy already!
"Work as if you were to live a hundred years, pray as if you were to die tomorrow." ~Benjamin Franklin~ |
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