Chef Johns Sourdough Bread Recipes

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CHEF JOHN'S SOURDOUGH STARTER



Chef John's Sourdough Starter image

Here's part 1 of my 2-part recipe for sourdough bread. It takes 4 days to make the starter, but there's really not much to it other than 'feeding' the starter once a day for about 10 days.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes     Sourdough Bread Recipes

Time P10DT15m

Yield 8

Number Of Ingredients 2

700 grams bread flour
700 grams filtered water, divided

Steps:

  • Day 1: Mix 70 grams flour and 70 grams water together in a container with a lid. Container needs to be large enough to accommodate another 70 grams water and flour. Cover loosely so gases can escape. Leave for 24 hours at 70 degrees F.
  • Day 2: Add 70 grams flour and 70 grams water. Stir. Cover loosely and leave for 24 hours at 70 degrees.
  • Day 3: Remove half (140 grams) of the starter. Add 70 grams flour and 70 grams water. Stir. Cover loosely and leave for 24 hours at 70 degrees.
  • Day 4 through about Day 10: Repeat Step 3 each day until starter smells fruity, yeasty, and is beautifully fermented. You can test this by seeing if the mixture doubles within 2 to 3 hours of feeding.
  • Refrigerate until needed. Most people recommend you feed the starter once a month or so (Step 3).
  • To make bread using a refrigerated starter: feed it at room temperature for two days. Use your refreshed starter to make bread on the third day. Remember to set aside 140 grams of starter and feed it again before returning it to the fridge.

Nutrition Facts : Calories 315.9 calories, Carbohydrate 63.5 g, Fat 1.5 g, Fiber 2.1 g, Protein 10.5 g, SaturatedFat 0.2 g, Sodium 4.4 mg, Sugar 0.3 g

CHEF JOHN'S SOURDOUGH BREAD



Chef John's Sourdough Bread image

Making your own sourdough bread does take a while, but the amount of actual work is minimal--and the bread you'll get is spectacular! See the footnote link to how to make the sourdough starter.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes     Sourdough Bread Recipes

Time 21h35m

Yield 8

Number Of Ingredients 6

100 grams sourdough starter
250 grams water
8 grams kosher salt
394 grams bread flour
rice flour for bread form (banneton)
1 10-inch banneton (proofing basket)

Steps:

  • Measure out starter into a bowl. Add water, salt, and bread flour. Mix until ingredients are well blended into a very sticky dough. Cover with aluminum foil; let rest 4 hours at 70 to 75 degrees F (22 degrees C).
  • With wet hands, fold dough over on itself 3 or 4 times. Cover with foil and allow dough to ferment for 2 more hours.
  • Generously dust a bread form with rice flour (see Chef's Note for banneton substitution).
  • Scrape dough out onto a lightly floured work surface (you can use bread flour or all-purpose flour). Shape into a ball with a smooth, unbroken surface, using just enough flour on the surface to keep it from sticking. Transfer smooth-side down to banneton. Pinch together the rougher edges of the surface toward the center to smooth them and maintain the round ball shape.
  • Cover and refrigerate 12 hours to slow the fermentation process.
  • Remove loaf from the refrigerator and let it rise in a warm spot until the dough springs slowly back and retains a slight indentation when poked gently with a finger, about 3 to 5 hours.
  • Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
  • Dust surface of dough with flour. Gently invert banneton over the baking sheet and transfer dough onto parchment paper. Gently brush off excess rice flour. Score the top of the dough about 1/8-inch deep with a sharp knife to create a shallow slit running across the center. Mist entire surface lightly with water.
  • Bake in the center of preheated oven until beautifully browned, 25 to 30 minutes.
  • Transfer to a rack to cool completely (do not slice loaf while it is still warm).

Nutrition Facts : Calories 204.8 calories, Carbohydrate 41.2 g, Cholesterol 0.1 mg, Fat 0.9 g, Fiber 1.5 g, Protein 6.9 g, SaturatedFat 0.1 g, Sodium 404.8 mg, Sugar 0.4 g

CHEF JOHN'S DRUNKEN NOODLES



Chef John's Drunken Noodles image

I did have a drink or three while making these, so I could enjoy them as the food gods intended, which is slightly drunk. At least that's the main theory on how this dish got its name. The other theory is that it got its name because at one point it was made with wine - but that's not as entertaining! Serve garnished with Thai basil and lime, if desired.

Provided by Chef John

Categories     Thai Main Dishes

Time 40m

Yield 4

Number Of Ingredients 16

8 ounces dried rice noodles
¼ cup oyster sauce
¼ cup soy sauce
1 tablespoon Asian fish sauce
1 tablespoon maple syrup
1 teaspoon white sugar
2 tablespoons cold water
2 tablespoons vegetable oil
1 teaspoon sesame oil
1 cup shallots, thinly sliced
6 teaspoons chile padi (bird's eye chiles), thinly sliced
4 cloves garlic, minced
2 ½ pounds skinless, boneless chicken thighs, cut into strips
1 pound Chinese broccoli, sliced
4 stalk (blank)s green onions, thinly sliced
1 cup fresh Thai basil leaves

Steps:

  • Soak rice noodles in hot water until flexible, 10 to 15 minutes. Occasionally move the noodles around to separate them. Drain the water and cover with a wet paper towel.
  • Combine oyster sauce, soy sauce, Asian fish sauce, maple syrup, sugar, and water in a small bowl.
  • Heat vegetable oil and sesame oil in a wok, or large frying pan, over medium-high heat. Stir-fry shallots, chile peppers, and garlic until shallots are soft, about 2 minutes. Move the mixture around the outside of the pan to create a space and add chicken. Sear for 1 minute, then combine with shallot mixture. Add Chinese broccoli stems and stir-fry until tender, about 2 minutes. Add Chinese broccoli leaves and stir-fry until wilted.
  • Add drunken noodle sauce and sliced green onions and mix. Cook until sauce begins to simmer. Add soaked rice noodles and toss to coat until noodles have absorbed the sauce and are cooked through, about 2 minutes. Remove from heat.
  • Stir in Thai basil leaves until wilted. Taste and adjust seasoning if needed. Serve.

Nutrition Facts : Calories 341.2 calories, Carbohydrate 61.2 g, Fat 8.5 g, Fiber 1.6 g, Protein 4.8 g, SaturatedFat 1.3 g, Sodium 1392.8 mg

CHEF JOHN'S WHITE BREAD



Chef John's White Bread image

I mostly eat whole grain breads but occasionally will indulge in some white, which if we're being honest, really is a more special bread-eating experience, especially for sandwiches. The buttery, slightly sweet, but mostly neutral flavor of white bread really lets the main ingredients shine. So, whether you're a nostalgic baby boomer like me, or just a curious millennial 'wondering' what a classic white bread tastes like, I really do hope you give this a try soon.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 4h10m

Yield 10

Number Of Ingredients 12

1 ¼ cups whole milk, warmed
1 (.25 ounce) package active dry yeast
1 large egg, beaten
1 tablespoon white sugar
1 tablespoon white vinegar
¼ teaspoon baking soda
1 teaspoon fine salt
1 pinch cayenne pepper
2 ¾ cups all-purpose flour, or more as needed
3 tablespoons unsalted butter, very soft
1 tablespoon all-purpose flour, or as needed
2 tablespoons melted butter, divided

Steps:

  • Pour warm milk into a bowl of a stand mixer fitted with the dough hook. Sprinkle yeast on top and let dissolve until a few small bubbles begin to a form, 10 to 15 minutes. Add beaten egg, sugar, vinegar, baking soda, salt, cayenne, flour, and butter.
  • Knead on low speed until dough begins to come together. Increase speed slightly and knead about 3 minutes more. Use a spatula to scrape the sides clean and gather the dough into the center. Cover and let rise until doubled in volume, 1 1/2 to 2 hours.
  • Butter a spatula and a loaf pan. Scrape the dough into the pan using the spatula. Smooth out the top to distribute dough evenly. Dust the top with flour and press gently to even out the dough. Let rise in pan for 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Use a sharp knife or razor to cut a deep slash lengthwise through the center of the loaf. You may need to go over it several times. Brush the top with most of the melted butter.
  • Bake in the preheated oven until golden brown, about 30 minutes.
  • Brush hot loaf with remaining butter. Let cool in the pan for 10 minutes, then turn it out onto a wire rack to cool for at least 1 hour before slicing.

Nutrition Facts : Calories 211.3 calories, Carbohydrate 29.8 g, Cholesterol 36.9 mg, Fat 7.6 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 4.4 g, Sodium 301.1 mg, Sugar 2.8 g

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