HOW TO MAKE SOURDOUGH BREAD - BBC GOOD FOOD
Make a sourdough starter from scratch, then use it to bake a flavoursome loaf of bread with our simple step-by-step recipe.
Provided by Cassie Best
Categories Side dish
Total Time 1 hours 40 minutes
Prep Time 1 hours
Cook Time 40 minutes
Yield Makes 1 loaf
Number Of Ingredients 6
Steps:
- First, make your starter. In a large bowl, mix together 100g of the flour with 125ml slightly warm water. Whisk together until smooth and lump-free.
- Transfer the starter to a large jar (a 1-litre Kilner jar is good) or a plastic container. Leave the jar or container lid ajar for 1 hr or so in a warm place (around 25C is ideal), then seal and set aside for 24 hrs.
- For the next 6 days, you will need to ‘feed’ the starter. Each day, tip away half of the original starter, add an extra 100g of flour and 125ml slightly warm water, and stir well. Try to do this at the same time every day.
- After 3-4 days you should start to see bubbles appearing on the surface, and it will smell yeasty and a little acidic. This is a good indicator that the starter is working.
- On day 7, the starter should be quite bubbly and smell much sweeter. It is now ready to be used in baking.
- Tip the flour, 225ml warm water, the salt, honey and the starter into a bowl, or a mixer fitted with a dough hook. Stir with a wooden spoon, or on a slow setting in the machine, until combined – add extra flour if it’s too sticky or a little extra warm water if it’s too dry.
- Tip onto a lightly floured surface and knead for 10 mins until soft and elastic – you should be able to stretch it without it tearing. If you‘re using a mixer, turn up the speed a little and mix for 5 mins.
- Place the dough in a large, well-oiled bowl and cover. Leave in a warm place to rise for 3 hrs. You may not see much movement, but don’t be disheartened, as sourdough takes much longer to rise than a conventional yeasted bread.
- Line a medium-sized bowl with a clean tea towel and flour it really well or, if you have a proving basket, you can use this (see tips below). Tip the dough back onto your work surface and knead briefly to knock out any air bubbles. Shape the dough into a smooth ball and dust it with flour.
- Place the dough, seam-side up, in the bowl or proving basket, cover loosely and leave at room temperature until roughly doubled in size. The time it takes for your bread to rise will vary depending on the strength of your starter and the temperature in the room, anywhere from 4-8 hrs. The best indicators are your eyes, so don’t worry too much about timings here. You can also prove your bread overnight in the fridge. Remove it in the morning and let it continue rising for another hour or 2 at room temperature. The slower the rise, the deeper the flavour you will achieve.
- Place a large baking tray in the oven, and heat to 230C/210C fan/gas 8. Fill a small roasting tin with a little water and place this in the bottom of the oven to create steam. Remove the baking tray from the oven, sprinkle with flour, then carefully tip the risen dough onto the tray.
- Slash the top a few times with a sharp knife, if you like, then bake for 35-40 mins until golden brown. It will sound hollow when tapped on the bottom. Leave to cool on a wire rack for 20 mins before serving.
Nutrition Facts : Calories 245 calories, FatContent 1 grams fat, CarbohydrateContent 48 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 2 grams fiber, ProteinContent 8 grams protein, SodiumContent 0.4 milligram of sodium
HOW TO MAKE CRONUTS, PART I (THE DOUGH) RECIPE | ALLRECIPES
Cronuts are the donuts that make people go nuts! They have the shape and flavor of a doughnut, yet feature the crispy, flaky texture of a buttery croissant. In Part I, I'll show you how to make the dough; in Part II, we'll fry, eat, and analyze.
Provided by Chef John
Categories Yeast Bread
Total Time 5 hours 5 minutes
Prep Time 1 hours 0 minutes
Yield dough for 14 cronuts
Number Of Ingredients 11
Steps:
- Place yeast into the mixing bowl of a large stand mixer. Whisk in warm water and let stand until a creamy foam forms on top, about 5 minutes. Add salt, sugar, milk, 2 tablespoons melted butter, vanilla extract, egg, and nutmeg. Whisk mixture thoroughly. Pour flour on top of liquid ingredients. Place mixing bowl onto mixer.
- Attach dough hook to mixer and knead on low speed until dough comes together in a ball and becomes soft and sticky, about 3 minutes. Dough will stick to the hook and pull away from the side of the bowl.
- Transfer dough to a floured work surface, knead 2 or 3 times, and shape into a ball. Wrap dough in plastic and refrigerate for 20 minutes to let gluten relax.
- Remove dough from refrigerator, unwrap, and dust lightly with flour. Roll out into a 9x18-inch rectangle about 1/4-inch thick. Evenly spread 1/2 of the softened butter onto the middle third of the dough. Fold one unbuttered third over the buttered third and press lightly; spread remaining butter on top of that third. Fold remaining third over the first (buttered) third. Transfer dough onto a sheet pan, cover lightly with plastic wrap and a kitchen towel, and refrigerate 20 to 30 more minutes for butter to become firm. Sprinkle dough lightly with flour as you work if it becomes sticky.
- Return dough to floured work surface and pat very gently into an 8x14-inch rectangle about 1/2-inch thick. Fold outer thirds over center third as before; roll out into an 8x14-inch rectangle again, keeping the edges as straight as possible. Fold in thirds as before. Cover dough lightly with a kitchen towel, and refrigerate for 2 hours.
- Roll the dough out to about 3/8-inch thick. Cut dough in half crosswise. Leave half on a lightly floured work surface; refrigerate other half of dough until needed.
- Use a sharp 3-inch round cutter to cut 8 circles of dough from the piece on the work surface. Use a 1-inch round cutter to cut the donut holes out of the dough circles.
- Line a baking sheet with waxed paper and sprinkle lightly with flour. Arrange cronuts and holes onto the prepared baking sheet. Let rise in a draft-free, warm place (such as an unheated oven) until doubled in size, about 1 hour.
- See part II of this recipe to make the cronuts.
Nutrition Facts : Calories 240.5 calories, CarbohydrateContent 27.7 g, CholesterolContent 44.5 mg, FatContent 12.4 g, FiberContent 1 g, ProteinContent 4.4 g, SaturatedFatContent 7.6 g, SodiumContent 188.9 mg, SugarContent 2.8 g
More about "how to make bread without a dough hook recipes"
HOW TO MAKE NAAN BREAD AT HOME - EASY RECIPE (MAKES 12)
From recipepocket.com
Reviews 4.8
Total Time 160 minutes
Category Mains, Sides
Cuisine Indian
Calories 237 kcal per serving
- Cooking Naan
HOW TO MAKE WHITE BREAD | WONDERFUL WHITE BREAD RECIP…
Reviews 4.5
Total Time 2 hours 40 minutes
Cuisine american
- * Variation: To make Cinnamon-Raisin Swirl Bread: after the first rise, press the dough out to a rectangle, sprinkle surface with cinnamon and raisins to cover. Roll up like a jellyroll, pinch the seams closed and continue as directed in the recipe.
JAPANESE MILK BREAD RECIPE - NYT COOKING
Surprisingly, milk bread with an incomparable crumb and buttery taste is a snap to make at home, using supermarket ingredients. Once the tanzhong is cooked and cooled — a matter of 10 minutes at the stove — you have an easy and immensely rewarding dough. It can be shaped into coils or round rolls, like pull-aparts, instead of loaves, or you can paint it with cinnamon sugar or dulce de leche or strawberry jam when you roll it out.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Cuisine japanese
Calories 279 per serving
- Let cool in the pan 10 minutes, then remove to a wire rack and let cool at least 1 hour, to let the crust soften and keep the crumb lofty. (If cut too soon, the air bubbles trapped in the bread will deflate.)
BEST POTATO BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.6
Total Time 55 minutes
Calories 111 calories per serving
- Place potato and 1-1/2 cups water in a small saucepan. Bring to a boil. Reduce heat; cover and simmer until very tender. Drain, reserving 1/2 cup liquid. Mash potatoes (without added milk or butter); set aside. , In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, 4 cups flour, potatoes and reserved cooking liquid; beat until smooth. Stir in enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 375°. Sprinkle lightly with additional flour. Bake 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.
BEST POTATO BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.6
Total Time 55 minutes
Calories 111 calories per serving
- Place potato and 1-1/2 cups water in a small saucepan. Bring to a boil. Reduce heat; cover and simmer until very tender. Drain, reserving 1/2 cup liquid. Mash potatoes (without added milk or butter); set aside. , In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, 4 cups flour, potatoes and reserved cooking liquid; beat until smooth. Stir in enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 375°. Sprinkle lightly with additional flour. Bake 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.
BEST BASIC PIZZA DOUGH RECIPE - HOW TO MAKE PIZZA DOUGH
From thepioneerwoman.com
Reviews 5
Total Time 9 hours 25 minutes
Category baking, comfort food, dinner, main dish
- Punch down the dough, cover tightly with plastic wrap and refrigerate for at least 8 hours and up to 3 days before making your pizzas. Makes enough dough for 2 12-inch pizzas.
HOW TO MAKE THE BEST GLUTEN-FREE SANDWICH BREAD: AN EASY …
From glutenfreebaking.com
Reviews 4.9
Total Time 135 minutes
Calories 129 kcal per serving
- Store bread on the counter for up to three days or freeze sliced bread, wrapped in freezer wrap with waxed paper between each slice, and placed into a freezer container, for up to six weeks.
3 WAYS TO MAKE ROLLS FROM FROZEN BREAD DOUGH - WIKIHOW
From wikihow.com
5 WAYS TO MAKE BREAD - WIKIHOW LIFE
From wikihow.life
BREAD MACHINE PIZZA DOUGH RECIPE | CDKITCHEN.COM
From cdkitchen.com
THE ONE MAKE ANYTHING YEAST BREAD DOUGH RECIPE IS ALL YOU ...
From yeyfood.com
HOW TO MAKE YEAST BREAD FROM SCRATCH [TIPS + TECHNIQUES]
From tasteofhome.com
HOW TO MAKE EMPANADA DOUGH FOR BAKING - LAYLITA.COM
From laylita.com
HOW TO MAKE BREAD WITH A FOOD PROCESSOR: 8 STEPS ... - WIKIHOW
From wikihow.com
HOW TO MAKE DOUGH | ULTIMATE SIMPLE ... - HANDLE THE HEAT
From handletheheat.com
NO KNEAD BEER BREAD - ALLRECIPES
From allrecipes.com
HOW TO MAKE DOUGH | ULTIMATE SIMPLE ... - HANDLE THE HEAT
From handletheheat.com
NO KNEAD BEER BREAD - ALLRECIPES
From allrecipes.com
HOW TO KNEAD BREAD DOUGH - KNEADING DOUGH 101 | AMERICA'…
From americastestkitchen.com
THE BEST HOMEMADE WHITE BREAD - ROCK RECIPES
From rockrecipes.com
HOW TO MAKE ITALIAN HOMEMADE PASTA - RECIPES FROM ITALY
From recipesfromitaly.com
AMAZON.COM: THE ORIGINAL DANISH DOUGH WHISK - LARGE …
From amazon.com
NO-YEAST BREAD RECIPE | CDKITCHEN.COM
From cdkitchen.com
HEALTHY PIZZA DOUGH & CRUST RECIPES - EATINGWELL
From eatingwell.com
BEST NO-KNEAD SOURDOUGH BREAD RECIPE - HOW TO MAKE E…
From food52.com
NO-YEAST BREAD RECIPE | CDKITCHEN.COM
From cdkitchen.com
HEALTHY PIZZA DOUGH & CRUST RECIPES - EATINGWELL
From eatingwell.com
BEST NO-KNEAD SOURDOUGH BREAD RECIPE - HOW TO MAKE E…
From food52.com
BREADMAKING 101: HOW TO MIX AND KNEAD BREAD DOUGH LIKE …
From seriouseats.com
HOW TO MAKE CHALLAH BREAD - KELOLAND.COM
From keloland.com
HOW TO MAKE SOURDOUGH BREAD (IN LESS THAN 1 ... - AVERIE COOKS
From averiecooks.com
AMAZON.COM: EZ DOH HAND CRANK DOUGH MAKER: BREAD MA…
From amazon.com
HOMEMADE PIZZA DOUGH RECIPE | MYRECIPES
From myrecipes.com