Rustic Sourdough Bread With Starter Recipes

Steps:

• In a measuring cup combine the warm water and potato flakes.
• In a large ceramic bowl whisk together the yogurt, buttermilk, yeast and sugar (I use my 6 quart crockpot crock).
• Whisk in the potato water.
• Whisk in the flour until mixture is smooth.
• Cover with a loose lid or a large kitchen towel. DO NOT use a tight fitting lid-the gas from the starter could cause your container to explode.
• Set aside on your counter and leave it alone for 24 hours.
• Next morning.
• In the bowl of your KA or standing mixer combine the warm water, sugar and yeast.
• Give it a good whisk and let stand for 5 minutes.
• Whisk egg in a small bowl or measuring cup.
• Add starter to the bowl of your KA mixer-whisk well.
• To the yeast mixture add the egg, oil and 2 cups of flour.
• Give that a good whisk to get it somewhat smooth.
• Attach dough hook and turn mixer on to 1 or 2 (low speed).
• Add one cup of flour and kneed for 2-3 minutes.
• Add another cup of flour and kneed for 2-3 minutes.
• Add 1/2 cup of flour and kneed for 4-5 minutes.
• You will want your dough to to be tacky but not sticky-by that I mean you want your dough to "just" pull away from the side of your mixing bowl.
• Turn out onto a lightly floured board or counter.
• Flour hands lightly and kneed for 2 or 3 minutes forming a nice ball-again it will feel tacky and somewhat soft.
• Turn into a large oiled bowl, turning once to cover ball entirely.
• Let rise 1 and 1/2 hours, or until double in bulk.
• Punch down and divide dough in half.
• Shape dough into whatever form you wish.
• I make one round loaf using a small, oiled cast iron skillet dusted with corn meal, the other I shape into a Italian Style loaf on a greased cookie sheet dusted with corn meal.
• Brush tops with oil, cover and let rise for 1 hour or until doubled in size.
• Slash tops with a razor blade or VERY sharp knife.
• Bake in a preheated 375 degree oven for 30 minutes or until loaves sound hollow when tapped.
• Remove from oven and place on a wire rack to cool for 5 minutes.
• Remove bread from pans/sheets and let cool on wire rack.

Steps:

• Place 2 1/3 cups water, 2 cups + 2 TBS sourdough starter, yeast and bread flour in the bowl of a mixer and stir with a rubber spatula or wooden spoon, just to moisten. Fit the mixer with a dough hook and mix the dough on medium speed for 6 minutes. Turn the mixer off and allow the dough to rest for 20 minutes.
• Add salt and mix on medium speed for 2 more minutes, scraping down the sides of the bowl with a rubber spatula as necessary.
• Place milk, olive oil and remaining 1/3 cup water in a small bowl and stir together. With the mixer on low speed, very gradually add the liquids to the dough. Don't add the liquids too rapidly or they will slosh out of the bowl. Continue mixing on low until the ingredients are completely incorporated and then beat on high speed for 4 minutes.
• Cover the bowl with plastic wrap and allow the dough to ferment at room temperature for 2 to 2 1/2 hours, or until it reaches the top of the bowl and doubles in volume. Sprinkle the work surface heavily with flour and pour the dough out to form a rough oval. Sprinkle the top of the dough with flour, cover it with a cloth and allow it to rest for 20 minutes.
• Cut 2 pieces of parchment paper approximately 12 x 16-inches and place them side-by-side on the work surface. Sprinkle the papers heavily with the semolina, then with bread flour. Uncover the dough and sprinkle the top with more bread flour.
• In a single continuous motion, cut the dough with a dough cutter into 2 equal pieces, carefully pulling the dough apart with your free hand as you go. Without pausing, carefully scoop up 1 piece of the dough, using the dough cutter and your free hand to hold each end, and lay the dough on a pieces of parchment paper, allowing the dough to stretch as it falls to form an oblong shape approximately 8 x 10 inches in area and 1 1/2 inches thick. It's more important to get the proper thickness than the right width or length. Repeat the procedure with the second piece of dough.
• Using your index fingers, dimple each piece of dough at random 2-inch intervals, being sure to press through all the way through to the parchment paper.
• Lightly sprinkle the dough tops with bread flour and semolina. Cover each with a cloth and allow them to proof at room temperature for 2 hours. Test for readiness by lightly pressing two fingers into the dough. The dough should feel soft and alive, not longer sticky.
• Open the oven door and heavily spritz the oven with water from a spray bottle and quickly close the door. Keeping the parchment paper under the dough, slide the baker's peel (a large baking spatula) under 1 piece of dough.
• Open the oven door, slide the dough and the parchment paper onto a pizza stone and quickly close the door. Spritz and load the second piece of dough in the same manner as the first. Turn the temperature down to 450°F Spritz the oven with water 2 more times during the next 5 minutes. Refrain from opening the oven door for 15 minutes.
• After 15 minutes, slide the peel between the bread and the parchment paper and remove the paper. Return the bread to the baking tiles and rotate if necessary to ensure even baking. Continue baking another 5 minutes. With the peel, flip the bread upside down to allow even browning. Bake another 5 to 8 minutes for a total of 30 to 33 minutes. Remove the loaves from the oven and place them on a cooling rack. When the bread is cooled, dust off excess flour.

Steps:

• Combine salt with flour in a mixing bowl, then add water and mix either by hand or with a dough whisk until fully incorporated into a "shaggy mass."
• Add starter and mix / squish by hand until fully incorporated. The process of incorporating the starter is a bit of primary kneading and should result in the dough smoothing out some, but don't go nuts. As soon as the starter is fully incorporated, you're done.
• Cover mixing bowl and let sit.
• First Bulk Fermentation Period
• The first (of three) bulk fermentation period is at room temperature which for me is 73 - 75 degrees F, and lasts about 10 hours.
• At about an hour in, do 5-10 minutes of hand kneading (see notes and video below) until the dough develops some strength and elasticity and becomes noticeably smoother. Cover and let sit.
• Every 1-2 hours (exact timing is not important - really!) do a short round of stretching and folding to re-develop the dough's elasticity (see notes and video below). Then re-cover and let sit.
• Second Bulk Fermentation Period
• After about 10 hours, or whenever the dough has risen to about 1.5 times its original volume, put the covered bowl of dough into a cold (~40 F) refrigerator and let sit (for me, this is overnight) for about 10 hours.
• Third Bulk Fermentation Period
• Remove dough from refrigerator and let sit at room temperature again.
• As the dough warms up, resume periodic stretch and folds. Dough should be feeling progressively more lively, developing a bit of sour aroma, and eventually starting to bubble some.
• This final bulk fermentation period is the hardest to put a time length on. Getting it right matters, and it will totally depend on how active your starter is, how warm your kitchen is, and a whole host of other mostly invisible things. You are shooting to finish this period when the dough has risen to 2 - 2.5 times its original volume and ideally is actively blowing a few bubbles. I've had this take anywhere from 4 - 8 hours depending on this and that. Your mileage may vary. Try not to overshoot this - you'll probably have a better result erring on the too soon side than the too late side.
• Shaping and Proofing
• (See notes and video below)
• Prepare a lined proofing basket by generously flouring the inside and set it aside.
• Lightly flour a large work surface and turn the dough out onto it.
• Wet your hands, punch down the dough and then stretch and flatten it into a large thin rectangle.
• Fold dough in half from top to bottom and press top into bottom, flattening again but not as big as the initial rectangle. At this point, you want the height of the dough rectangle to be right about the length of your proofing basket (no more than that).
• [Optional] Lightly flour the top of the dough (and your hands).
• Start at one end and roll the dough rectangle into a cylinder.
• Keep track of the seam and transfer the dough cylinder into the lined, floured proofing basket seam-side up.
• Cover and let sit for 1 - 1.5 hours.
• Baking
• From 30 - 60 minutes after transferring dough into proofing basket, pre-heat oven and clay baker to 450 degrees F ~ about 20 - 30 minutes.
• Uncover dough and transfer from proofing basket into base of clay baker, score top of dough, cover and bake at 450 F for 25 minutes.
• Uncover clay baker, reduce oven temperature to 400 F and bake uncovered for another 20-25 minutes (or until desired crust color develops).
• Remove bread and place on cooling rack for at least a couple hours before cutting.