Saturday, November 16, 2019

Sourdough Savory Danish Crown #BBB



This month our intrepid Bread Baking Babes are baking up a deliciously savory and glorious looking crown of a loaf.  Filled, rolled, braided, and chock full of sauteed onions, which I personally adore, this is an impressive loaf to make for company.  The braiding really reminded me of one of my buddy bakes from 2012, the Russian Rose.  


The trick to "braiding" this loaf is that it is not really braiding.  When you slice the roll in half, always keep the sliced edges facing up.  Start by crossing them in an "x" and very gently lift and cross over the pieces all the way to each end, always keeping the cut sides up.  Once that is done, carefully form the criss-cross loaf into a circle and "artfully" seal the edges together.

The original recipe called for sesame seeds on top, our host kitchen used sunflower seeds.  I was originally planning on using a mix of black and white sesame seeds, but then remembered that I had nigella seeds on hand, which I thought would go with the filling perfectly, so that's what I used.


 We would love for you to try out this flavorful recipe and join in as a buddy baker this month!  You don't have to have a blog to participate, a picture will do. Just send a picture or your post of your finished loaf to Bread Experience by the 29th of this month. Be sure to put BBBuddy in the subject line. You will receive a Bread Baking Buddy graphic to keep or add to your post, and be included in our Buddy round up at the end of the month. New recipes are posted every month on the 16th. Check out our Facebook group to see the participants' baking results during that time.


Sourdough Savory Danish Crown
Adapted from Bread - The breads of the world and how to bake them at home by Christine Ingram and Jennie Shapter

Makes: 1 Crown Loaf

Dough:
260 grams + 30 grams unbleached all-purpose flour + more for sprinkling (I ended up adding about 50g instead of 30g)
65 grams whole grain rye (mine was freshly ground)
1 tsp sea salt
3 Tbsp + 1 stick butter, softened (I used ½ stick in total, 3 tbsp in the dough and the remaining 5 split between the turns)
50 grams sourdough starter, recently fed, active (100% hydration) or ¾-ounce fresh yeast *
½ cup lukewarm water
½ cup lukewarm milk (I used almond milk)
1 egg, lightly beaten

Filling:
2 Tbsp oil
2 medium onions, finely chopped
¾ cup fresh bread crumbs or ½ cup dried (I pulverized a slice of bread and semi-toasted the crumbs to dry a bit)
¼ cup ground almonds or almond meal
½ cup freshly grated or dried Parmesan cheese
1 egg, lightly beaten, divided
Salt and freshly ground black pepper, to taste

Topping:
1 Tbsp. sesame seeds (I used nigella seeds)
1 Tbsp. freshly ground Parmesan (Oops, forgot!)
½ beaten egg from above or 1 tsp. corn starch + enough water to make thin glaze (I added a tsp of water to thin my egg)

(Using yeast instead of sourdough:)

If you choose to use yeast instead of sourdough, reduce the proofing time to about 1 hour for the bulk ferment in the bowl and 30 minutes for the final ferment. You may also need to reduce the milk/water mixture to a scant cup.

Directions:
In a large bowl, combine the 260g all purpose flour, rye flour, and salt.  Rub in the 3 tablespoons of butter. (I did this with the paddle attachment of my mixer.)

In another bowl, mix together the sourdough, egg, and milk/water mixture.  Add the wet mixture to the dry ingredients and mix until thoroughly combined.  Switch to a bowl scraper if necessary.

Cover the bowl and allow the dough to autolyse (rest) for 20-30 minutes before adding any additional flour.  After the autolyse, add 30 grams of flour, if necessary. The dough will be a little sticky, but resist the urge to add more flour until the stretch and fold stage.  (I did end up adding more like 50g to get the proper consistency, still sticky.)

Let the dough proof for about 4-6 hours at room temperature, stretching and folding the dough every 45 minutes for the first 2¼ hours. To perform the stretch and fold in the mixing bowl, use a dough scraper to lift and fold the dough onto itself from all sides. Do this a total of three times.

The dough can probably be rolled and baked at this point, but our host kitchen found that it benefited from a cold ferment in the refrigerator.   She recommends a cold ferment for a few hours at least.  (I procrastinated and did not have time for this.)

The dough may also be held in the refrigerator at this point for a couple days.

To shape the loaf, remove the dough from the refrigerator and allow it to warm up slightly on a floured surface.

Roll out into an oblong about ½-inch thick.  Dot half (¼ cup) of the remaining butter over the top two-thirds of the rolled dough. Fold the bottom third up and the top third down, and then seal the edges.  Turn the dough 90 degrees and repeat the process with the remaining ¼ cup of butter.  Fold and seal the dough as before.  Cover the dough and let it rest for 15 minutes.

Turn the dough another 90 degrees. Then roll and fold it as before, this time without adding any butter.  Repeat the turn/fold process once more.  Wrap the dough in lightly oiled plastic wrap or bees wrap sprinkled with flour.  Place in the refrigerator for 30 minutes.

While the dough is chilling, prepare the onions. Heat the oil over medium-high heat and cook the onions for 10 minutes until soft and golden. 


 Remove the pan from the heat and stir in the bread crumbs, almonds, Parmesan, salt and pepper.

Add half the beaten egg to the onion/bread crumb mixture and mix to combine.

Roll the dough on a floured surface into a rectangle measuring 22x9 inches. Spread the filling over the dough to within ¾ inch of the edges. 


Roll up like a Swiss roll from one of the long sides. Cut the dough in half lengthwise using a sharp knife.  Braid the logs together with the cut sides up and shape into a ring. 



Place on a parchment-lined baking sheet.  Cover and let rise for 1-2 hours as needed, depending on the temperature in your kitchen.

Preheat the oven to 400ºF.

Brush the remaining beaten egg or the cornstarch wash over the dough. Sprinkle with sesame seeds (or the seeds of your choice) and Parmesan cheese.

Bake for 40-50 minutes or until golden.  You may wish to tent the loaf with foil for the last 5 minutes to prevent the toppings from getting too dark.  Transfer the loaf to a wire rack to cool. Cut into slices.


 The rest of the Bread Baking Babes


Approximate nutrition for one slice of bread:


Tuesday, November 12, 2019

Puran Poli - Sweet lentil flatbreads #BreadBakers


This month, the Bread Bakers are making Indian Flatbreads/Parathas, a theme chosen by Renu from Cook With Renu.  I have made only a few true flatbreads before and Naan was the very first challenge bread I ever participated in for the BBB bread baking group.  After some googling, I found these Puran Poli lentil flatbreads and seeing that they had cardamom in them, which I love, decided to try them out.  I guess there are different kinds of Puran Poli, some thick and some thin.  I believe this recipe is the thicker style known as Gujrati Puran Poli.  I would be interested in trying the thinner ones some time too.  We love lentils, I keep red lentils on hand which is masoor daal.  The thin versions of this flatbread call for chana dal which google tells me is split yellow chickpeas and not lentils, and this thick one calls for toor dal, which is split pigeon peas.  But all the recipes call it a lentil flatbread.  Maybe it's a region difference?  Whether they are pulses or lentils, or peas, this is a recipe traditionally enjoyed for a number of Festivals, but also enjoyed as a breakfast or snack item by some.  It uses jaggery powder for sweetness, which has a lovely molasses aroma as it is an unrefined sugar.  Added along with the whole wheat and aromatic spices, it results in a golden brown, flavorful and aromatic flat bread.  Puran Poli
is commonly served with hot milk, flavored with cardamom and saffron.  I love golden milk, I think it would be lovely with that as well.


Puran Poli
makes 10 flatbreads

½ cup whole wheat flour (I used fresh ground)
¼ cup all purpose flour
2 tbsp oil
~1/3 cup water

¾ cup toor dal
¾ cup jaggery powder
½ tsp turmeric
water
1 tsp cardamom powder
¼ tsp nutmeg powder (I use fresh ground)

flour for rolling
oil or ghee for cooking

Make the filling first to give it time to cool.  Rinse and soak the toor dal in two cups of water for at least four hours.  It will double in volume after soaking.  Drain and rinse again.  Add the toor dal and turmeric to two cups of water.  Cook in a large, heavy pot over medium heat. When dal comes to a boil, skim any foam from the surface.  Reduce the heat to medium low and cover the pan.  Cook for about 25 minutes, adding more water if needed.  The dal should be very soft and mushy, don't let it cook dry.  Add the jaggery powder and cook until the dal forms what looks like paste and starts to hold together. Mix in the cardamom and nutmeg powder.  The filling will be very soft and sticky.  Allow to cool.

To make the dough, combine the flours and oil in a bowl.  Add water slowly to make very soft dough. Knead to mix, the dough should not stick to your fingers but should be fairly soft. Cover and set aside to rest at least 15 minutes.


To assemble, divide the dough and filling into ten equal parts. The portions of filling will be a little more than twice the size of the dough balls.  Roll the dough balls into 2½ inch circles. Place a portion of filling in the center of each circle. Seal by pulling the up the edges of the dough together to make a ball around the filling.  Repeat to make ten balls.  Let the filled balls rest for 3-4 minutes to make them easier to roll out.
Heat a skillet on medium heat. Sprinkle a couple of drops of water on the skillet to test if it is hot enough. The water should sizzle right away when it is ready.
To roll out, dust each filled ball lightly on both sides with dry whole wheat flour.  Set the ball, sealed side up on a pastry cloth or work sureface and lightly press into a circle about 2 inch wide.  Roll the ball gently into a 5 inch circle.   Dust with more flour if needed to prevent sticking.
Place the puran poli in the pre-heated skillet.  When the color starts to change after 15-20 seconds, flip it over.  There should be some golden-brown spots and it will start to puff up.  After a few seconds, spread a teaspoon of oil or ghee on the puran poli.  Flip it again and lightly press the puffed areas with a spatula.  Flip once more and press with the spatula to make sure the puran poli is golden-brown on both sides.
Repeat this process for the remaining dough balls.

Puran poli is best served hot.

And it takes some practice to roll them out so they cook well!

A little too thin and this one disintegrated after cooling a bit.


Be sure to check out the assorted Indian Flatbreads/Parathas presented by our talented bakers.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all of our lovely bread by following our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.

BreadBakers
Approximate nutrition for 1 flatbread:

 

Thursday, October 24, 2019

Whole Grain Sourdough Cranberry Ginger Muffins #unfedstarter


Ginger is a fantastic spice, warming, equally appealing in sweet or savory applications, and versatile for seasonal applications.  Unlike the popular use of pumpkin spice during fall, (which I honestly don't mind), ginger can evoke a brilliant autumn feel without being limited to it.  That's how these muffins taste to me.  Warm and spicy, very fall friendly fare, but not "pumpkin spice" and perfectly welcome in other seasons.  Not too sweet, and yet still like eating an oatmeal raisin cookie in muffin form.  Plus, it's another fantastic way to use up sourdough discard and/or feed up the sourdough starter without having to waste it.


They were appreciated by the kids too; after school snack approved.  One great thing about using sprouted grains is that I can make these whole grain muffins that don't really taste like whole grain.  They taste a treat!  Speaking of a treat, have you ever had a grilled muffin?  Normally I will heat or toast a muffin and add some butter, but every so often, and this works amazingly well with pound and angel cake slices too, I will grill the muffin in a frying pan.  Golden, crispy edges and soft middles, it really is a treat.


So if you have a love of ginger, an aversion to the stereotypical and ubiquitous fall pumpkin spice flavor, or just want to try a delicious muffin and use up some sourdough starter, do give these delicious muffins a try.  The sugar topping is optional, but gives a delightful little sweet crunch to the muffin.


Sourdough Cranberry Ginger Muffins
Makes about 10 standard muffins

½ cup (133g for my stiffer starter) unfed sourdough starter or starter of moderate ripeness
1 cup (115g) whole-wheat flour (I used freshly milled sprouted white wheat, lightly sifted)
½ cup (50g) rolled oats(I use sprouted rolled oats)
¾ teaspoon baking soda
½ teaspoon salt
1⁄3 cup (60g) packed muscovado sugar
¼ cup (60ml) oil
½-1 tbsp fresh grated ginger
¼ cup (60ml) milk
1 egg
¾ cup (90g) dried cranberries

coarse sugar to top (optional)

Preheat oven to 350º F.

Combine flour, sugar, oats, salt, baking soda, and cranberries in a medium bowl.  Measure oil and milk in a 1 cup glass measure.  Add egg, ginger, and sourdough to oil and milk and mix until starter is completely liquefied.  Add oil mixture to dry ingredients and mix with a wooden spoon, being careful not to overmix.  Depending on the thickness of your starter, you may need to add 1-2 tbsp more milk to the batter - go slowly, batter should still be quite thick.

Let the batter rest for 5-10 minutes while you line a muffin tin with papers, or grease the wells.  The oats and cranberries will absorb some of the liquid in the batter. Scoop batter into prepared muffin tin, sprinkle tops with a light layer of coarse sugar if desired, and bake for 20 to 25 minutes.



Approximate nutrition for one muffin:


Wednesday, October 16, 2019

Apple bread with Cider and Calvados #BBB


It's apple season!  All around us, farms are having festivals and cider pressing and u-pick days.  We just spent yesterday at a little festival having fun pressing some of the 1800+ pounds of apples brought back from a nearby mission farm.  Next year I will have to go on that trip!


(We also got to thresh wheat by hand that had been grown in our very own community church garden.  How cool is that!  I got to take some home to mill and use for baking!)


So in honor of apple season, I have chosen a fantastically flavored apple bread as host kitchen for this month.  I am posting a single loaf batch for you but the recipe is usually doubled and I will be doubling it when I make this again.  It's not a sweet bread, but the flavor is a wonderfully complex blend of wheat and apple, with a tiny hint of rye.  When I tried my first piece, I understood why my youngest has been eating slice after slice of toast and requesting it for snacks and breakfast and taking to functions!  It tastes great.  Find some fresh local apples, nice and tart and/or firm, so they won't fall apart.  I used simple fresh Fuji apples.  If you do not wish to use hard cider or calvados, I would suggest a tart apple cider or juicing some tart apples like granny smith for the cider.  Using fresh cider will yield a sweeter loaf as the sugars are largely consumed by the yeast in the fermentation of dry hard cider.  So a 50% blend of cider and water may be a closer approximation.  (I haven't tried it!)  Regular brandy or plain apple cider may be used instead of the Calvados in the apple saute filling.  Flavored brandies and liqueurs may have a more artificial apple flavor.  I found local dry hard cider and a local apple brandy fermented in the Normandy tradition of French Calvados, to use in my loaf.


We would love for you to try out this flavorful and seasonal recipe and join in as a buddy baker this month!  You don't have to have a blog to participate, a picture will do. Just send a picture or your post of your finished loaf to me at eleyana (AT) aol (DOT) com by the 31st of this month. Be sure to put BBBuddy in the subject line. You will receive a Bread Baking Buddy graphic to keep or add to your post, and be included in our Buddy round up at the end of the month.  New recipes are posted every month on the 16th. Check out our Facebook group to see the participants' baking results during that time.

Apple Bread with Cider and Calvados
makes 1 loaf 

Poolish:
150 g strong white flour (bread flour), preferably stoneground (I used all purpose)
0.7 g (¼ tsp) instant yeast
150 g dry cider

Add the flour and yeast to a bowl and mix thoroughly.  Whisk the cider into the flour/yeast mixture.  Cover with plastic wrap and leave at cool room temperature overnight, 12-16 hours.  Poolish will be bubbly and should have risen and fallen slightly in the center when ready.


Final dough:
300 g strong white flour (bread flour), preferably stoneground (I used 150g bread flour and 155g fresh ground sifted sprouted white wheat)
50 g whole meal (dark) rye flour, preferably stoneground (I used 55g fresh ground sifted rye)
0.9 g (¼+ tsp) instant yeast
150 g water (I added an additional 20g water to make up for the extra bit of flour)
9 g (1½ tsp) sea salt

Mix the yeast and flours thoroughly in the bowl of a stand-mixer fitted with a dough hook.  Heat the water to lukewarm (approximately 35°C/95°F).  Add the water and poolish to the flour/yeast mixture and knead on low for 13 minutes.  Add the sea salt and knead for 7 more minutes at med/low speed.


Cover with plastic wrap or a shower cap and leave in a warm place (ideally at 24ºC, 75ºF) for about 90 minutes, until doubled in size. Meanwhile, prepare the apple mixture to give the apples time to cool before you need to use them.

Filling and baking:

Apple Mixture:
5 g (1 tsp) unsalted butter
150 g cored, peeled and diced eating apple*
5 g (1 tsp) soft dark brown sugar
25 g calvados

*Choose a more tart, firm variety, such as a Cox (I used 2 Fuji apples, delivered that morning in my CSA box)

Heat up the butter in a pan, add the diced apple and then sprinkle over the sugar.  Saute until golden brown, stirring occasionally.  Pour over the calvados and continue cooking until the pan is dry.  Set aside to cool.


Tip the dough on to a lightly floured surface, and knead lightly. Add the cooled diced apple and fold it into the dough.  Do this in stages to ensure that the apple is mixed in as evenly as possible.  Shape the dough into an oblong loaf round and place it in a lightly floured lined proving basket or floured cloth.  Cover with a cloth and leave in a warm place for 75-90 minutes until doubled in size.

Add a baking stone to an oven and preheat to 250ºC (475ºF) for at least 30 minutes.  Cut up a thin apple slice for the top of the bread.  Gently turn the loaf onto a parchment lined baking sheet or peel and gently press the apple slice in the middle.  Slide the loaf onto the baking stone.  Heavily spritz your oven with a water spray or cover the loaf with an inverted roasting pan sprayed with water.  Bake for 15 minutes, turning down the temperature to 200ºC (400ºF) after 5 minutes.  Remove roasting pan and continue to bake for another 25-30 minutes until the bread is golden and hollow sounding when thumped on the bottom and has reached an internal temperature of about 205ºF.  Remove to a wire rack to cool completely before slicing.


The rest of the Bread Baking Babes



 
Approximate nutrition for 1slice of this bread:




Tuesday, October 8, 2019

Cardamom Bread (Traditional Finnish Pulla) #BreadBakers


J'adore cardamom bread.  Every year in December when I was growing up, one of our family friends would bring over a gorgeous braided loaf, topped with fine white sugar.  We would slice that baby up and savor it plain, and buttered, and toasted and buttered, it was fantastic.  I'm sure she made dozens every year as gifts.  Having gifts like that, along with getting a bread machine when I was in junior high or high school was probably one of the bigger reasons I got into bread baking.  And fortunately bread always seemed to come fairly easy to me.  The feel of dough made sense.  It's funny, because my brother, a fantastic chef, had an unfortunate propensity to turn out bricks when he tried to make bread.  His talent with yeast bent more toward brewing.  And though I am not a huge beer fan, the taste of some of his IPA's and other brews that I have been able to try have been very nice.  It would be fun to try baking with one...


But today, Pulla.  That's what traditional Finnish Cardamom bread is called.  I grew up in a town with heavy Scandinavian heritage.  It's so sad that some of the older bakeries have now closed recently due to the families dying out or having no one wanting to carry on the tradition.  So at least with this bread, I will pay homage to the flavors and scents I grew up with.  Baking with cardamom is like filling your kitchen with happiness.  I was thrilled when my kids definitely decided they loved it because it can be a rather strong flavor.  Floral, herbal, citrusy, spicy, and ever so lovely.  But it seems like the time of year I want to bake Pulla is so filled with other baking, that dealing with bread sometimes falls to the wayside.  So being able to quickly knead up a batch in the mixer, stick it in a bucket in the fridge, and deal with it next day or so at my leisure is a very good thing.  And making two loaves means we can indulge in one and save the other for company or gifts.  Some recipes make enough for three loaves, but that's still a lot of time, so we will stick with just two!  You don't even have to bake them the same day, the dough will hold.


To be honest, mine actually held at room temp for about 24 hours without even doubling because the house was cold.  There is so much sugar in this traditional recipe that it rises very slowly.  Probably double or more than in some other recent recipes I've seen.  It would be no problem at all to cut the sugar in half.  But despite all the sugar, the slices are not overly sweet, especially when toasted and spread with butter, or just spread with butter at all.  This definitely was like the bread I remember receiving, a fine, very tender and soft crumb that almost melts in your mouth, and that delicious hit of cardamom that lingers on for a while.  I usually go heavy on the cardamom.  One slice of this bread is very satisfying and rich.  I can understand how it would be appreciated and help bolster that "sisu" in the cold Finnish winter!


So after that talk of bucket bread I can specify that our #breadbakers theme for this month is make ahead bread: loaves, rolls, or flatbreads that can be shaped, refrigerated, and baked the next day.  Not only is it convenient for timing, it can also help develop flavor.  And thank you to Karen's Kitchen Stories for hosting! 


And now, a traditional recipe for Pulla - that heavenly Finnish Cardamom Bread that smells so divine.  A perfect and traditional accompaniment for morning or afternoon tea or coffee.  Recipe may be halved.  (This particular recipe was taken from one written partly in Finnish and partly in English by someone's Finnish mother!)



Pulla (Traditional Finnish Cardamom Bread)
Yield: 2 large loaves

1 cup (242g) half and half (I have made loaves with whole milk instead)
¾ cup (177g) water
1½ (297g) cups sugar (sugar may be significantly reduced if desired)
¾ cup (169.5g) melted butter, let cool
3 eggs
4 tsp (12g) yeast (platinum yeast for sweet breads might be helpful if using the full amount of sugar)
1 tsp (5.4g) fine sea salt
8-9 cups (960-1080g) flour
1 tbsp crushed cardamom seeds (green) or 4 tsp ground cardamom

Egg wash: 1 whole egg, 1 tbsp water
Coarse sugar or pearl sugar for topping

Grind the cardamom in a spice grinder or with a mortar and pestle.  Heat the water to boiling and add the cold half and half.  Mixture should be less than 110ºF, a nice lukewarm.  Pour into a stand mixer bowl.  Stir in the yeast using the paddle attachment and activate for 5-7 minutes.  Stir to fully dissolve.  Mix in the sugar, eggs, cardamom, and salt. Stir in 4 cups (480g) of flour and beat until dough is glossy.  Add butter and stir well.  Add enough remaining flour to form a stiff dough, for me this was closer to 1050g.  Using the dough hook, or by hand on a floured surface, knead for 6-7 minutes and make a large ball.
Place in large bowl and cover and let rise in a warm area for 1½ hours, or until dough doubles in size.  Dough will not rise fast in a cool area so you can let rise overnight and shape in the morning, or shape and chill and then let rise in the morning before baking.  Loaves will take up to two hours to fully rise, especially if chilled.  Punch down and divide into six balls to make two braided loaves.
To make the braids, roll each ball into a long rope.  Braid two standard three strand braids for the loaves and tuck under the ends.*  Place on a baking sheet lined with parchment paper or a lightly greased pan.  (You may wish to double the baking sheets to prevent overbrowning of the bottom crust.  I baked mine on airbake sheets and they still were fairly dark, though not burnt.  It's the sugar that browns so well and why this loaf is baked at a lower temp for breads.)
Cover loaves with plastic wrap and leave in the refrigerator overnight.  Remove at least two hours before wanting to bake.  Let rise in a warm place until well risen and puffy before baking.
Brush with egg wash or additional half and half.  Sprinkle coarse sugar over the top.  Place in a pre-heated 350ºF oven and bake for 40-50 minutes until done and nicely browned. Check at 30 minutes and cover with a sheet of foil to prevent over-browning of the top.  Bread is done when it is at least 195ºF in the center, or you can use the cake toothpick test as well.  (The loaf is done if the tester comes out clean.)  Cool on a wire rack before slicing.


*To get really nice braids, start in the middle and braid down using standard overhand technique, then turn around the sheet and braid the other side using an underhand braid.  Regular overhand braids go left over center, right over center, while underhand or Dutch braids go left under center, right under center, in this case because you are going the other way.


Check out our other make-ahead marvels this month:
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all of our lovely bread by following our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.

BreadBakers

Approximate nutrition for one slice of bread:



Tuesday, October 1, 2019

Unfed Sourdough Starter French Bread


In an effort not to throw away starter that is fed with not inexpensive flour, plus an extreme disappointment in a loaf of sliced "sourdough" bread from a local grocer that shall remain unnamed, I went back to one of my most popular recipes.  Even gave it a little change up for the occasion.  I wanted to see how it would work with a little fresh ground whole grains added in, and it did not fail me.  I also used my new favorite method of inverting a roasting pan sprayed with water over the baking stone for the first 15 minutes.  The result was beautiful oven spring, thin, crispy crust, and beautiful color in the final bake.


Yeah, that poor loaf of store bought bread that called itself sourdough...  Oy vey.  The ingredient list was extensive; it tasted of chemicals and citric acid, not sourdough, and yet still managed to be bland and was without any texture.  Even toasting could not save it.  The compost bin got the honor of finishing off most of the loaf.  What a waste.  The kids though, were still clamoring for sourdough bread.  So I grabbed my starter which had been used recently but not recently enough for a full sourdough loaf, nor did I have time for that.  So I decided on a french unfed sourdough.  And I used 30% fresh ground whole grains this time as well.  Now, the loaf will probably turn out chewier with all white flour using this method, but it is still a delicious loaf with just a hint of sourdough tang.  I also added a couple teaspoons of oil, but since this promotes a less chewy texture, I would not recommend it unless you are looking for more of a sandwich bread texture.


(Recipe originally published June 14, 2010, updated pictures and flour options this week.  My starter was definitely more fresh this time and probably contributed to a larger oven spring.  The fresh ground flours and sprouted grains make the dough more likely to spread a bit more than an all white flour loaf.)

Sourdough French Bread with Unfed Starter
Makes one loaf

½ cup (4 ¼ oz) (120.5g) sourdough starter, fed or unfed
¾ cup (6 oz) (170g) lukewarm water
1 tsp (5g) sea salt
1 tsp (5g) sugar
1 tsp (3.15g) Instant Yeast
2 ½ cups (300g) all purpose flour (This time I used 200g all purpose, 40g fresh ground spelt, 60g fresh ground sprouted kamut)

Combine all ingredients. Knead by hand or machine to form a smooth, soft dough. Add a bit more flour if needed, (older, "soupy" starter may require a couple extra tablespoons of flour).  Cover and let rise until until doubled, around 90 minutes. Shape into an oval or oblong loaf. Place on a lightly greased baking sheet or a parchment lined peel. Cover and let rise until quite puffy, around 60 minutes depending on the temperature of your kitchen. Have the top of a roasting pan ready and spray the inside with water.  Slash the top of the loaf and place on a baking stone or sheet pan in a preheated 425ºF oven.  Immediately cover the loaf with the roast pan lid and bake for 15 minutes.  Remove the lid and bake for another 10-12 minutes until the loaf is golden brown.  Remove the loaf from the oven and cool on a rack as long as you can stand it.  Crust will be the crispiest the day it is baked.  Afterwards, store in a sealed bag or freeze, sliced or whole.



Always nice to have a great loaf of bread with minimal ingredients and never more fresh than when you make it yourself!




Approximate nutrition for one slice of bread: