Dawsoncitysourdoughstarterandsourdoughbread Recipes
CHEF JOHN'S SOURDOUGH BREAD
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
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
DAWSON CITY SOURDOUGH STARTER AND SOURDOUGH BREAD
Straight out of the Klondike, this recipe has been around for a long time. This process takes all day, but the smells that will fill your house while the bread is rising and baking will make it all worthwhile. You'll probably find that at suppertime you'll sit yourself down with a loaf of hot, fresh bread and a pound of butter and wonder how you ever got by without sourdough bread! The Dawson City Historical Complex commemorates the history of the Klondike, including the Gold Rush and the years that followed. Sourdough was an integral part of the harsh life of a miner during the Gold Rush. Sourdough starter was always available, either by borrowing some from a fellow miner or by starting one's own. Food was scarce in the Yukon and winters were long and lonely, so having some sourdough starter and a large bag of flour could greatly increase a miner's quality of life. Up in the Klondike today there are people who still share sourdough starter which originally came over the Chilkoot Trail. It's a great living tradition to keep alive, so share and share alike - pioneer style! Time does not include making the starter but does include rising time for the dough.
Provided by Annacia
Categories Yeast Breads
Time 4h40m
Yield 1 batch
Number Of Ingredients 10
Steps:
- STARTER:.
- Mix equal amounts flour and blood-warm water in a container larger enough for the mixture to double. The container should be glass or crockery. Do not screw the lid on tight; the gases will need to escape. (A plastic container could also be used, just don't fit the lid on tight.)
- Place the container in a warm spot for 2 or 3 days, until it has started to bubble and become smooth. Yes, you're basically waiting for it to go bad! A layer of alcohol - yes, alcohol - will develop on top; stir this down before using. The more potent your sourdough, the more alcohol you'll get, so be proud: you are making yeast, and it will smell like it! If it grows green mold, you can scoop it out or stir it in, it won't hurt you. However, if it turns orange, throw it away and start over.
- Replenish your starter each time you use it, or once a week. Remember: it is a living thing! You have to feed it regularly. If you don't use it, take out one cupful and replace with ½ cup of flour and ½ cup of water.
- Keep the starter on a warm shelf. If you are not going to use it, store it in the fridge, but remove it a day before you want to use it so it will become active again. When you use your sourdough, replace what you took out with 1/2 cup of blood-warm water and 1/2 cup of flour.
- BREAD:.
- In a large bowl, combine the flour, sugar and salt. Make a well in the center, and add the sourdough starter, egg, oil and warm water. Stir together and add more water or flour as necessary to form a pancake batter-like consistency. Cover with greased waxed paper and a towel and set in a warm place to rise.
- When doubled and all bubbly, mix in enough flour (about 4 cups) to enable it to be kneaded into a smooth elastic ball. Let this rise again until doubled, about 4 hours, and then punch down and shape into loaves or biscuits.
- Let this rise again until doubled and then bake in a 400°F (200°C) oven for about 10 minutes and then turn the oven down to 300°F (150°C) and let bake 30-40 minutes longer until the loaves sound hollow when you knock on them. Brush the loaves with butter.
- [b]CREDITS:[/b].
- Recipe tested by Chef David Fairbanks, Algonquin College School of Hospitality and Tourism.
- This traditional recipe was submitted by Parks Canada staff at Dawson Historical Complex National Historic Site.
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