SOURDOUGH BREAD IDEAS RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

SOURDOUGH BREAD | JAMIE OLIVER RECIPES



Sourdough bread | Jamie Oliver recipes image

Making your own sourdough takes a bit of prep and know-how, but once you’ve got the knack and start developing your instincts, you’ll be hooked!

Total Time 50 minutes

Yield 1 loaf

Number Of Ingredients 8

50 g mature sourdough starter
50 g strong white bread flour
100 g levain starter
400 g organic strong white bread flour
100 g organic whole wheat flour
½ tablespoon fine salt
fine semolina flour for dusting
semolina for dusting

Steps:

    1. The night before you want to bake, make the levain starter. Pour 50ml of tepid water into a large mixing bowl. Use your fingers to gently stir in the mature sourdough starter until fully dissolved, then repeat with the flour until smooth and combined.
    2. Leave, covered, in a warm place for at least 8 hours – it’s ready when lots of bubbles appear on the surface and the dough has a milky-sweet aroma.
    3. The next day, to make the final dough, pour 325ml of tepid water into a large mixing bowl and add 100g of the levain, which should float (the remaining levain can be fed and used as a new sourdough starter, or gifted to a friend). Use your fingers to gently stir it into the water until fully dissolved, then repeat with both flours. Cover with a damp cloth and rest in a warm place for 1 hour.
    4. Now add the salt and 25ml of tepid water, scrunching them into the dough until fully combined. Set aside, covered, in a warm place for 30 minutes.
    5. Wet your hand slightly and give the dough four folds in the bowl, one at each ‘corner’. This is one turn. Repeat this process another three times at 30-minute intervals, turning the dough four times in total across 2 hours. After the last turn, cover and leave to rise in a warm place for another 2 hours.
    6. To shape the loaf, tip the dough onto a clean surface and gently dust the top with a handful of semolina flour. Roughly shape into a round, being careful to keep as much air in the dough as possible. Rest, covered, for 30 minutes.
    7. Dust a basket or cane banneton with semolina flour (or you can simply use a medium bowl lined with a clean, floured tea towel). Lightly flour the dough again and flip it over, so the flour side is on the worktop. Set the dough in front of you and gently shape into a round. Turn the dough over, then place it in your floured basket, banneton or tea towel-lined bowl.
    8. Cover the dough with a shower cap (or oiled cling film) and allow to rest for 1 to 2 hours, or until increased in size by a quarter and looking bubbly. Transfer your dough, in its basket or bowl, to the fridge to rise for another 12 to 16 hours, or until bubbly and risen by another quarter.
    9. Place a heavy lidded casserole pot on the bottom shelf of the oven, then preheat to full whack (240ºC/464ºF/gas 9).
    10. Bring your loaf out of the fridge and scatter semolina over the top. Working carefully, remove the hot pot from the oven, take off the lid and gently tip your dough out into the pot, so now the pattern should be the right way up. Score it with a sharp knife, holding it at a 40 degree angle to the surface of the dough for the best slashes, then carefully cover and return to the oven.
    11. Reduce the temperature to 230ºC/446ºF/gas 8 and bake for 30 minutes. Carefully remove the lid and bake for a final 20 minutes, or until a malted golden brown. Remove to a wire rack to cool.

Nutrition Facts : Calories 160 calories, FatContent 0.7 g fat, SaturatedFatContent 0.2 g saturated fat, ProteinContent 5.5 g protein, CarbohydrateContent 34.8 g carbohydrate, SugarContent 0.7 g sugar, SodiumContent 0.9 g salt, FiberContent 2.2 g fibre

HOW TO MAKE SOURDOUGH BREAD | SOURDOUGH BREAD RECIPE ...



How to Make Sourdough Bread | Sourdough Bread Recipe ... image

Yes! You can make a tangy sourdough boule from scratch. Cooking it in a Dutch oven guarantees a delicious crunchy-chewy crust.

Provided by Food Network Kitchen

Total Time 16 hours 0 minutes

Cook Time 40 minutes

Yield 2 medium boules

Number Of Ingredients 8

3/4 cup all-purpose flour
3/4 cup whole-wheat flour 
3/4 cup warm water (about 75 degrees F) 
2 tablespoons active sourdough starter, at room temperature (see Cook's Note) 
6 3/4 cups all-purpose flour, plus more for dusting
2 3/4 cups warm water (about 75 degrees F) 
3/4 cup whole-wheat flour 
2 tablespoons kosher salt  

Steps:

  • For the levain: Combine the all-purpose flour, whole-wheat flour, water and starter in a medium bowl and mix to combine. Cover and let sit at room temperature until bubbly and increased in volume by about 20 percent, about 8 hours.
  • For the dough: Add the all-purpose flour, water and whole-wheat flour to the bowl of a stand mixer fitted with a dough hook. Weigh out 7 ounces of the levain (about 1 cup) and add to the mixer (discard any remaining levain). Mix on low until a shaggy dough forms. Cover the bowl and let sit at room temperature for 30 minutes.  
  • Add the salt to the dough and mix on medium speed for 2 minutes; the dough should feel a bit sticky and wet but look smooth and very stretchy. Scrape the dough into a plastic or glass container about twice its size. Cover and let sit at room temperature until puffed, about 45 minutes.  
  • Put the dough on a floured work surface, flatten it gently, then fold in thirds like a business letter. Transfer it back to the container. Cover and let sit at room temperature for 45 minutes.   
  • Repeat the folding process one more time, transfer back to the container, cover and let sit at room temperature for another 45 minutes. After the third 45-minute rest, the dough should feel soft and pillowy; when pressed with a finger, it should leave an indentation that begins to spring back.  
  • Gently scrape the dough onto a lightly floured work surface. Divide in half using a bench scraper. Shape each piece loosely into a round by gently tucking the edges under. Cover with a kitchen towel and let rest for 30 minutes.   
  • Drape 2 kitchen towels into 2 medium (8-inch) bowls and dust very generously with flour. Dust the top of the dough rounds very lightly with flour and flip over using a bench scraper. Flatten one piece of dough into a circle, then fold the left and right sides of the dough over the center. Keeping tension in the dough, begin folding down from the top edge in 3 segments, sealing the bottom edge with the last fold. Loosely cup the dough and, using your hands and the tension between the board and the dough, pull the bread very slowly towards yourself while creating a taut ball. Gently flip the dough ball over and into one of the prepared bowls. Cover loosely with another kitchen towel. Repeat the process with the second piece of dough. Place both in a warm place to rise until about 1 1/2 times their size, 2 to 2 1/2 hours. 
  • About 20 minutes before baking, position an oven rack in the lower third of the oven, put a 4-quart Dutch oven and lid on the rack and preheat to 500 degrees F. When preheated, carefully transfer the hot Dutch oven to a heatsafe surface with oven mitts (leave the lid in the oven). Flip one round of dough over into the Dutch oven. Using a sharp knife, scissors or bread lame, score the top of the bread in a cross or desired pattern. Return to the oven, immediately cover with the lid and bake for 20 minutes. Lower the temperature to 425 degrees F, uncover and bake until dark brown, about 10 minutes more. Transfer the bread to a cooling rack to cool completely. Return the empty Dutch oven to the oven, raise the temperature to 500 degrees F and let heat for 10 minutes before repeating the baking process with the second dough round.

More about "sourdough bread ideas recipes"

SOURDOUGH BREAD | JAMIE OLIVER RECIPES
Making your own sourdough takes a bit of prep and know-how, but once you’ve got the knack and start developing your instincts, you’ll be hooked!
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 160 calories per serving
    1. The night before you want to bake, make the levain starter. Pour 50ml of tepid water into a large mixing bowl. Use your fingers to gently stir in the mature sourdough starter until fully dissolved, then repeat with the flour until smooth and combined.
    2. Leave, covered, in a warm place for at least 8 hours – it’s ready when lots of bubbles appear on the surface and the dough has a milky-sweet aroma.
    3. The next day, to make the final dough, pour 325ml of tepid water into a large mixing bowl and add 100g of the levain, which should float (the remaining levain can be fed and used as a new sourdough starter, or gifted to a friend). Use your fingers to gently stir it into the water until fully dissolved, then repeat with both flours. Cover with a damp cloth and rest in a warm place for 1 hour.
    4. Now add the salt and 25ml of tepid water, scrunching them into the dough until fully combined. Set aside, covered, in a warm place for 30 minutes.
    5. Wet your hand slightly and give the dough four folds in the bowl, one at each ‘corner’. This is one turn. Repeat this process another three times at 30-minute intervals, turning the dough four times in total across 2 hours. After the last turn, cover and leave to rise in a warm place for another 2 hours.
    6. To shape the loaf, tip the dough onto a clean surface and gently dust the top with a handful of semolina flour. Roughly shape into a round, being careful to keep as much air in the dough as possible. Rest, covered, for 30 minutes.
    7. Dust a basket or cane banneton with semolina flour (or you can simply use a medium bowl lined with a clean, floured tea towel). Lightly flour the dough again and flip it over, so the flour side is on the worktop. Set the dough in front of you and gently shape into a round. Turn the dough over, then place it in your floured basket, banneton or tea towel-lined bowl.
    8. Cover the dough with a shower cap (or oiled cling film) and allow to rest for 1 to 2 hours, or until increased in size by a quarter and looking bubbly. Transfer your dough, in its basket or bowl, to the fridge to rise for another 12 to 16 hours, or until bubbly and risen by another quarter.
    9. Place a heavy lidded casserole pot on the bottom shelf of the oven, then preheat to full whack (240ºC/464ºF/gas 9).
    10. Bring your loaf out of the fridge and scatter semolina over the top. Working carefully, remove the hot pot from the oven, take off the lid and gently tip your dough out into the pot, so now the pattern should be the right way up. Score it with a sharp knife, holding it at a 40 degree angle to the surface of the dough for the best slashes, then carefully cover and return to the oven.
    11. Reduce the temperature to 230ºC/446ºF/gas 8 and bake for 30 minutes. Carefully remove the lid and bake for a final 20 minutes, or until a malted golden brown. Remove to a wire rack to cool.
See details


HOW TO MAKE SOURDOUGH BREAD | SOURDOUGH BREAD RECIPE ...
Yes! You can make a tangy sourdough boule from scratch. Cooking it in a Dutch oven guarantees a delicious crunchy-chewy crust.
From foodnetwork.com
Reviews 2.8
Total Time 16 hours 0 minutes
  • About 20 minutes before baking, position an oven rack in the lower third of the oven, put a 4-quart Dutch oven and lid on the rack and preheat to 500 degrees F. When preheated, carefully transfer the hot Dutch oven to a heatsafe surface with oven mitts (leave the lid in the oven). Flip one round of dough over into the Dutch oven. Using a sharp knife, scissors or bread lame, score the top of the bread in a cross or desired pattern. Return to the oven, immediately cover with the lid and bake for 20 minutes. Lower the temperature to 425 degrees F, uncover and bake until dark brown, about 10 minutes more. Transfer the bread to a cooling rack to cool completely. Return the empty Dutch oven to the oven, raise the temperature to 500 degrees F and let heat for 10 minutes before repeating the baking process with the second dough round.
See details


HOW TO MAKE SOURDOUGH BREAD | ALLRECIPES
Dec 21, 2020 · For this sourdough bread recipe I used a homemade no-yeast sourdough starter and followed Chef John's Sourdough Bread recipe. A sourdough bread starter is a simple …
From allrecipes.com
See details


CHEF JOHN'S SOURDOUGH BREAD | ALLRECIPES
Get a spectacular loaf of sourdough bread with a minimal amount of work. Plan ahead, because you'll need 10 days to make the starter - or 2 days of active feeding if you already have a sourdough …
From allrecipes.com
See details


36 RECIPES THAT START WITH SOURDOUGH BREAD | TASTE OF H…
Apr 14, 2020 · Sourdough Bread Bowl Sandwich I created this recipe for when my husband and I go to the lake. I don’t like to spend a lot of time hovering over a stove or grill, especially in the hot Oklahoma summer months, and this filling sourdough bread …
From tasteofhome.com
See details


HOW TO BAKE SIMPLE SOURDOUGH BREAD: A BEGINNER'S GUIDE ...
May 10, 2020 · The Key to Sourdough Success. The absolute most important thing when baking simple sourdough bread is to have a super bubbly, active starter. If you haven’t created a sourdough …
From pantrymama.com
See details


EASY SOURDOUGH BREAD RECIPE - SAVOR THE BEST
Aug 10, 2021 · an easy sourdough bread recipe using your natural sourdough starter Do you need to knead the dough. Kneading dough helps form the gluten and gives the bread strength, structure, and better texture. With most bread recipes…
From savorthebest.com
See details


EASY SOURDOUGH BREAD RECIPE - SAVOR THE BEST
Aug 10, 2021 · an easy sourdough bread recipe using your natural sourdough starter Do you need to knead the dough. Kneading dough helps form the gluten and gives the bread strength, structure, and better texture. With most bread recipes…
From savorthebest.com
See details


SPICED APPLESAUCE BREAD RECIPE | ALLRECIPES
I didn't think the bread was even that spicy like that, especially for a recipe called SPICED Applesauce Bread. I added a crumb topping of 1/4 cup brown sugar, 1/4 cup chopped pecans and 1/2 tsp. cinnamon as well. This turned this bread into a real treat! I loved how moist the bread …
From allrecipes.com
See details


HOW TO MAKE SOURDOUGH BREAD | ALLRECIPES
Dec 21, 2020 · For this sourdough bread recipe I used a homemade no-yeast sourdough starter and followed Chef John's Sourdough Bread recipe. A sourdough bread starter is a simple …
From allrecipes.com
See details


CHEF JOHN'S SOURDOUGH BREAD | ALLRECIPES
Get a spectacular loaf of sourdough bread with a minimal amount of work. Plan ahead, because you'll need 10 days to make the starter - or 2 days of active feeding if you already have a sourdough …
From allrecipes.com
See details


36 RECIPES THAT START WITH SOURDOUGH BREAD | TASTE OF H…
Apr 14, 2020 · Sourdough Bread Bowl Sandwich I created this recipe for when my husband and I go to the lake. I don’t like to spend a lot of time hovering over a stove or grill, especially in the hot Oklahoma summer months, and this filling sourdough bread …
From tasteofhome.com
See details


HOW TO BAKE SIMPLE SOURDOUGH BREAD: A BEGINNER'S GUIDE ...
May 10, 2020 · The Key to Sourdough Success. The absolute most important thing when baking simple sourdough bread is to have a super bubbly, active starter. If you haven’t created a sourdough …
From pantrymama.com
See details


EASY SOURDOUGH BREAD RECIPE - SAVOR THE BEST
Aug 10, 2021 · an easy sourdough bread recipe using your natural sourdough starter Do you need to knead the dough. Kneading dough helps form the gluten and gives the bread strength, structure, and better texture. With most bread recipes…
From savorthebest.com
See details