Toasted Sourdough Recipes

SOURDOUGH BREAD FOR BEGINNERS RECIPE BY TASTY

Steps:

• Autolyse: Add 400 grams of warm water and the sourdough starter to a medium bowl. Stir with a rubber spatula to dissolve the starter.
• Add the bread flour and whole wheat flour. Use a spatula or your clean hands to mix until combined and there are no dry spots. Cover with a clean cotton kitchen towel and let sit in a warm place for 60 minutes.
• Bulk fermentation: After resting the dough, add the salt and remaining 10 grams water. Use your hands to incorporate the salt, squishing the dough through your fingers to make sure it is evenly distributed.
• Set a bowl of water nearby. Once the salt is incorporated, dip your hand in the water to prevent sticking. Use your wet hand to stretch the dough from the edge of the bowl upwards, then fold toward the center. Repeat a total of 8 times, rotating the bowl slightly after each fold.
• After the folds, carefully lift the dough up, flip it over, place it back in the bowl and tuck the edges under the dough. Scrape down the edges of the bowl, then cover with the kitchen towel and let rest in a warm place for 60 minutes.
• Repeat the stretching and folding process 2 more times, waiting 60 minutes after each folding session before beginning again. You should see signs of fermentation in the form of an increase in volume and bubbles along the edges and top of the dough. Wait a little longer, up to 30 more minutes between folds, if you don't see those signs yet.
• Preshape: An hour after the final stretch and fold, dip your hands in the water. Think of the dough as the face of a clock. Slide your hands into the bowl at 3 o'clock and 9 o'clock. Partially lift the dough from the bowl and let it fold under itself. Rotate the bowl and repeat the lifting and fold under 5-6 times, until dough has begun to come together in a ball.
• Carefully lift the dough onto a clean surface. Lightly sprinkle the dough with the dusting flour. Using a bench scraper, or lightly floured hands, carefully rotate and drag the dough towards yourself along the surface, building tension until you have a round, taut ball of dough. Do not make the ball too tight, as it may tear. Lightly flour the dough, cover with the towel, and let rest for 30-40 minutes.
• Final shape: Dust a proofing basket or a medium bowl lined with a cotton towel lightly with flour.
• After 40 minutes, the dough should look relaxed and have spread out slightly. Lightly flour the top of the dough again. Using the bench scraper, or a silicone spatula and lightly floured hands, carefully flip the dough over, so the unfloured part is facing upwards.
• Think of the clock again. Fold in 12 o'clock towards the center, then 6 o'clock, 3 o'clock, and 9 o'clock, then each of the remaining 4 diagonal corners. Carefully transfer the dough, seam-side up, to the prepared proofing basket or bowl. Pinch the seams to ensure they are sealed. Cover the bowl with the towel.
• Final proof: Transfer the dough to the refrigerator to finish proofing overnight, 12-18 hours. If you want to bake the same day, leave at room temperature for 2-3 hours, then transfer to the refrigerator while you preheat the oven. (Overnight proofing is highly recommended!)
• When you are ready to bake, preheat the oven to 500°F (260°C). Place a Dutch oven or cast iron combo cooker in the oven while it preheats. Make sure your oven has come up to temperature before baking, at least 30 minutes.
• Prepare a piece of parchment paper about the size of the bottom of your baking vessel. Place the parchment over the proofing basket and gently flip the basket over so the dough drops onto the parchment.
• Carefully remove the baking vessel from the oven. Use the parchment paper to carefully lift the dough into the pan. Use a sharp paring knife or bread lame to slash the top of the dough a few times. This scoring will allow steam to escape. Cover the vessel with the lid and carefully place in the oven.
• Bake for 25 minutes, then remove the lid and reduce the oven temperature to 450°F (230°C). Continue baking for another 15-20 minutes, until the crust is amber brown.
• Remove the bread from the oven and carefully transfer to a wire rack. Check to make sure it is done baking by tapping on the bottom--you should hear a hollow sound. Though it may be tempting to dive right in, let the bread cool completely, at least 2 hours, before slicing with a serrated knife.
• Store the loaf cut-side down on a cutting board, or in a plastic bag. You can freeze the whole loaf, or pre-slice, then freeze and pull out slices as needed.
• Notes: If you are using all-purpose flour, use 375 grams of water instead of 400 grams of water for the initial mix. If you don't have a Dutch oven or cast iron combo cooker, you could bake in a cast iron skillet, a pizza stone or a sheet pan, uncovered. You could also bake the bread in a greased 9 x 5-inch (22 x 12 cm) loaf pan (place the bread in the pan seam-side down instead of in a proofing basket.) Bake at 475°F (240°C) for 40-45 minutes, until amber brown. Reduce the oven temperature for the last 20 minutes of baking if the bread is getting too dark on top. The bread won't look as shiny and have as crispy of a crust, but will taste just as good!
• Enjoy!

SOURDOUGH FRENCH TOAST

Steps:

• Gather the ingredients.
• Add the eggs, heavy cream or half-and-half, sugar, vanilla, cinnamon, nutmeg, and salt to a shallow dish and whisk well to combine.
• Place as many slices of bread that will fit into the dish and be fully submerged in the liquid. Allow them to soak in the mixture for 3 minutes, then flip and soak another 3 minutes.
• Meanwhile, heat a cast-iron skillet over medium heat and add 1 to 2 tablespoons of butter to the skillet. Once the butter is melted, add one or two pieces of soaked sourdough (they should fit in a single layer in the pan) and cook for about 2 minutes on each side, until slightly golden. Repeat with the remaining butter and soaked bread.
• Plate and top with fruit and maple syrup , as desired.

TOASTED BUCKWHEAT PORRIDGE SOURDOUGH BREAD

Steps:

• Porridge
• Toast the buckwheat groats on the stove in a dry pan over medium heat, stirring regularly to prevent burning. When you smell a toasty aroma and most of the groats are a light-to-medium brown, remove from the heat and transfer to a bowl.
• Pour boiling water over the groats with at least an inch extra water over the groat level, cover and let soak for about an hour.
• Dough
• Mix all the dough ingredients in a bowl until thoroughly combined and cover.
• Stretch and fold the dough at the 20- and 40-minute marks.
• Drain the toasted buckwheat porridge in a tight-mesh colander, shaking the colander a bit to eliminate as much excess liquid as possible and also letting the porridge sit in the colander for about 5 minutes, with a bowl underneath to prevent a mess.
• See the photo gallery below for a visual explanation of these instructions: About an hour after mixing the dough, stretch it out into a large rectangle on a clean, slightly damp work surface. Place about 1/3 the buckwheat porridge down the center of the dough, fold the left side of the dough over the buckwheat, layer more buckwheat onto the dough and fold the right side over the buckwheat, layer more buckwheat onto half the dough and fold the dough one more time. Return the dough to your bowl or a straight-walled container and cover.
• Stretch and fold the dough at roughly 20-minute intervals at least twice more during the second hour since mixing.
• Let the dough grow by about 50%. The heavy weight of the buckwheat porridge will limit the dough's expansion, so this is actually a lot of fermentation. In a cool kitchen ~67F, this expansion took about 7 hours from when I mixed the dough.
• Scrape the dough out onto a heavily floured work surface and pre-shape it into a ball. Cover it with an inverted bowl and let it rest about 20 minutes. I like to do a pre-shape with this dough to strengthen it a little and to further ensure the porridge is well-distributed through the dough.
• Shape the dough into a boule, batard, or oblong loaf, depending on your proofing basket and baking vessel shape.
• Transfer the dough to a well-floured proofing basket and cover it.
• Let the dough proof at room temperature for about 30 minutes and then refrigerate it overnight. Or do the entire final proof in the refrigerator for longer, or at room temperature for 1-2 hours, depending on your kitchen temperature and the dough's appearance. See the photo gallery below for target dough expansion in the basket.
• Preheat your oven and baking vessel for 30 minutes at 500°F.
• Flip your dough out of the proofing basket onto parchment paper and score it.
• Transfer the dough to your baking vessel, cover, and bake for:
• 20 minutes at 500F with the lid on
• 5 minutes at 450F with the lid on
• 10-15 minutes at 450F with the lid off
• When the bread is done, the internal temperature should be over 205°F and the bread should sound hollow when you knock on the bottom of the loaf with your fist.
• Let the bread cool at least 2 hours before slicing.

TOASTED MILLET PORRIDGE SOURDOUGH

Steps:

• The toasted millet porridge can be made days ahead, or you can start the toast/soak when you begin to build your starter. Then at the porridge-boil stage, you can autolyse your flour.
• Porridge
• In a dry pan on medium heat, toast the 150g millet for 2-3 minutes, mixing and shifting it around. You should hear occasional popping and smell a nice aroma.
• Transfer the millet to a medium bowl and add 470 ml of water (2 cups). Cover and let sit 5 hours to overnight. When it has soaked sufficiently, you will be able to split a seed with your nail.
• Pour the contents of the bowl into a saucepan, and bring to a boil on your smallest burner. Cover the pan and lower the heat to simmer. Set a timer for 20 minutes. When the timer goes off, turn off the heat but leave the lid on for 10 additional minutes. Then fluff, cool and use.
• Bread
• The instructions in italics are for the Tartine method. However, you may also mix all the ingredients together at once (I still suggest one stretch and fold after 20-30 minutes, mostly to ensure ingredient incorporation) and then resume the instructions after the italics section.
• Mix the flours and water, holding back about 1/4 cup of water. Cover and allow the dough to autolyse for 1-4 hours.
• Add the starter to the dough by pinching and kneading until it is incorporated. Cover again and let rest for 20-30 minutes.
• Begin a series of four rounds of stretching and folding, 20-30 minutes between each round.
• Before the second stretch and fold, dissolve the salt in the reserved water. Add the salt water and the toasted millet porridge to the dough. Pinch, squeeze, and knead with two hands until it is well distributed into the dough.
• Cover and let the dough ferment for several more hours. Total fermentation time depends on room temperature, but will likely be 6-10 hours.
• When the dough has roughly doubled in size and there are some bubble on the surface, flour your countertop and scrape the dough out onto it.
• If you've made a double dough (i.e. not halved the recipe), cut the dough in half and pre-shape it into round or oval balls, depending on the type of baking vessel(s) you have.
• Cover the dough with plastic and let it rest for ~20 minutes.
• Prepare your proofing basket(s) by dusting them with flour or bran flakes.
• Shape your doughs into tight round or oval shapes, transfer them to the proofing baskets, and cover. You can also roll the tops of the doughs in millet before placing them in the banneton (millet-side down) to proof. I find the seeds too hard to chew, however, so I don't do this -- even though it looks attractive.
• Proof at room temperature for 1-2 hours, or in the refrigerator for 5-10 hours.
• Preheat your oven with the baking vessel(s) inside for 30 min at 500F.
• If you are doing 2 breads and only have one baking vessel, you can use the refrigerator to slow down the proof of one of the doughs, so that you bake the breads separately (different days, several hours apart, or in succession). If you bake one after the other, I suggest a 15 minute re-preheat of the baking vessel before bread #2.
• When the final proof and the preheating are complete, take the baking vessel from the oven. Gently flip the dough out of the basket and into the bottom of your baking vessel. Score the top of the dough. Cover and return the vessel to the oven.
• Bake at:
• 500F for 30 minutes lid on
• 450F for 10-15 minutes lid off
• When finished, the internal temp should be 205F or more.
• Remove the baking vessel from the oven and transfer the bread to a cooling rack.
• Let cool at least 1 hour before cutting. If you've chosen the higher hydration recipe variation, you may want to wait longer than 1 hour before cutting.