Sourdoughbreadincustomprogrammablezoabm Recipes

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.

Steps:

• Before measuring out your 2 cups of starter culture, it must be proofed: To proof, I usually start with 1 cup of starter and stir into it equal parts of flour and warm water (for this recipe, 1 1/2 cups of each would be more than enough).
• Let mixture sit, covered loosely, for 8 to 12 hours-- the longer it sits, the sourer the flavor will be.
• At this point, measure out the 2 cups required for recipe, and return leftover starter to refrigerator for next time.
• Pour starter into mixing bowl.
• Melt butter (microwave works well).
• Add milk to butter and warm briefly (85 degrees F).
• Add the salt and sugar, stir until dissolved.
• Add this mixture to the culture and mix well.
• Add the flour, 1 cup at a time, stirring until the dough is too stiff to mix by hand.
• Turn onto floured board and knead in the remaining flour until the dough is smooth and satiny.
• Pat dough into a 1-inch thick oval and form loaf by rolling oval up from the long side, pinching the seam together as you roll the dough, tucking ends to form the loaf.
• Place in lightly greased loaf pan (I spray with cooking spray), and let rise, covered, at 85 degrees F for 1 1/2 to 3 hours.
• When the dough rises 1 to 2 inches above the edges of pan, it is ready to bake.
• Preheat oven to 375 degrees F.
• Bake for 10 minutes, then reduce heat to 350 degrees F and bake an additional 30 to 40 minutes (baking time varies according to your oven and your personal taste--some like a darker crustier bread than others).
• Remove loaf from oven and brush the top lightly with melted butter; turn loaf out of the pan and cool on wire rack.
• If you prefer, you can shape this into a round or oval loaf and bake on a baking sheet.

Steps:

• The day before baking, first thing in the morning, feed (expand) the sourdough starter. (It will be ready to use or to rest refrigerated overnight after about 14 hours.) Allow the starter to sit at room temperature (70° to 80&Deg;F) for 1 hour before feeding it.
• The Storage Starter
• First, feed (refresh) and store some of the sourdough seed starter for future batches of bread (you will be increasing it by 2 1/2 times, from 50 grams to 125 grams):
• Begin by tearing off a scant 1/4 cup (1.75 ounces/50 grams) of the starter. It will be soft and stretchy. Place it in a small bowl.
• Add 1/3 cup (1.75 ounces/50 grams) of the flour and 1 tablespoon plus 2 teaspoons (1 scant ounce/25 grams) of the water. With a wooden spoon and then your hand, mix and knead together until all the flour is absorbed. The starter should be the consistency of a stiff biscuit dough. If after about 2 minutes of kneading there are still loose particles of flour, add water by the droplet. (Don't worry, too much water won't hurt it-but during fermentation and resting, the dough becomes softer, and it is easier to work with the starter when it is firm and not sticky, so you don't lose any on your fingers or the bowl.)
• Place this starter in a lightly oiled 1-cup storage container with a lid. Lightly oil the surface of the starter. Allow the starter to start to ferment at warm room temperature (75°to 80°F) before storing it in the refrigerator. If you are planning to bake more bread soon, you want the starter to ferment longer at room temperature so it will be more active sooner. If you are not planning to bake more bread for several days, you want to slow down the fermentation by refrigerating it sooner so that the yeast doesn't consume all the added flour.
• If baking bread the next day or the day after feeding the starter, refrigerate the starter after 2 hours at room temperature.
• If baking bread 3 days after feeding the starter, refrigerate the starter after 1 hour at room temperature.
• If baking bread 1 week after feeding the starter, refrigerate the starter after 30 minutes at room temperature.
• The Starter for the Bread
• 1. Give the starter the first feeding and allow it to ferment and rise (you will be increasing the starter by 4 times, from 25 grams to 100 grams). Tear off a scant 2 tablespoons (1 scant ounce/25 grams) of the sourdough starter (discard any remaining starter) and place it in a small bowl.
• Add 1/3 cup (1.75 ounces/50 grams) of the flour and 1 tablespoon plus 2 teaspoons (1 scant ounce/25 grams) of the water. With a wooden spoon and then your hand, mix and knead together until all the flour is absorbed. If after about 2 minutes of kneading there are still loose particles of flour, add water by the droplet. The starter should be a rough dough that is very stiff but holds together, with no loose flour particles. It will measure a rounded 1/3 cup and weigh 3.5 ounces/100 grams.
• Transfer the starter to an oiled 1-cup glass measure. Oil the top and press it down into the cup. It should measure about 1/3 cup in the glass measure. Cover the measuring cup tightly with greased plastic wrap and let rise (ideally at 75°to 80°F) until it has doubled, to 2/3 cup, 6 to 8 hours.
• 2. Give the starter the second feeding and allow the yeast to ferment and rise (you will be increasing it by 4 times, from 50 grams to 200 grams). Tear off a scant 1/4 cup (1.75 ounces/50 grams) of the starter and discard the remainder. Tear the starter into a few pieces and place in a medium bowl. Add the remaining 2/3 cup (3.5 ounces/100 grams) flour and 3 1/2 tablespoons (1.75 ounces/50 grams) water. With a wooden spoon and then your hand, mix and knead together until all the flour is absorbed. If after about 2 minutes of kneading there are still loose particles of flour, add water by the droplet. The starter should be a rough dough that is very stiff but holds together, with no loose flour particles. You will have a full 3/4 cup (7 ounces/200 grams).
• Transfer the starter to an oiled 2-cup glass measure. Oil the top and press it down into the cup. It should measure about 3/4 cup in the glass measure. Cover the measuring cup tightly with greased plastic wrap and let rise (ideally at 75°to 80°F) until it has doubled, to 1 1/2 cups, about 6 hours. Refrigerate the starter if you are not ready to mix the dough-up to 20 hours.
• 3. Mix the dough.
• Mixer Method If you have refrigerated the starter, remove it to room temperature 1 hour before mixing the dough.
• In the mixer bowl, place the flour. With the dough hook, on low speed (#2 if using a KitchenAid), gradually add the water until the flour is moistened enough to form a rough dough. Continue kneading on low speed for 3 minutes, enough to develop the gluten structure a little. Scrape down any bits of dough. Cover the bowl with plastic wrap and allow the dough to rest for 20 minutes.
• With oiled fingers, tear off 2/3 cup (5.25 ounces/150 grams) of the starter; discard the rest. Tear it into 4 pieces, roughly the same size. On low speed, knead it into the dough, about 2 minutes. Add the salt and continue kneading for 1 minute. Raise the speed to medium (#4 KitchenAid) and knead for 3 minutes. The dough will be barely tacky (sticky), smooth, and very elastic. If it is still very sticky, knead in a little flour. If it is not at all sticky, spray it with a little water and knead it. (The dough will measure about 2 cups and weigh about 17.7 ounces/502 grams.)
• Hand Method If it has been refrigerated, remove the starter to room temperature 1 hour before mixing the dough.
• With oiled fingers, tear off 2/3 cup (5.25 ounces/150 grams) of the starter; discard the rest. Tear it into 4 pieces, roughly the same size, and place it in a mixing bowl.
• With a wooden spoon, stir in the water, stirring for a few seconds to soften the starter, then add all but 2 tablespoons of the flour and the salt. Continuing with the wooden spoon or using your hand, mix until the flour is moistened. Knead the dough in the bowl until it comes together, then scrape it onto a lightly floured counter. Knead the dough for 5 minutes, enough to develop the gluten structure a little, adding as little of the reserved 2 tablespoons flour as possible to keep it from sticking. (To prevent sticking, it helps to use your fingertips, not the palms of your hands.) Use a bench scraper to scrape up the dough and gather it together as you knead it. At this point, it will be very sticky. Cover it with the inverted bowl and allow it to rest for 20 minutes. (This rest will make the dough less sticky and easier to work with.)
• Knead the dough for another 5 to 10 minutes or until it is very smooth and elastic. It should be barely tacky (sticky) to the touch. If the dough is still very sticky, add some or all of the remaining reserved flour or a little extra. (The dough will measure about 2 cups and weigh about 17.7 ounces/502 grams.)
• Both Methods 4. Let the dough rise. Using an oiled spatula or dough scraper, scrape the dough into a 4-cup glass measuring cup or 1-quart food storage container, lightly greased with cooking spray or oil. Press down the dough so you can get an accurate measure, and lightly spray or oil the top. It will come to 2 cups. Cover the measuring cup with plastic wrap; or cover the container with a lid and, with a piece of tape, mark the side of the container at approximately where double the height of the dough would be. Allow the dough to rise (ideally at 75°to 80°F) for 1 hour. It will only have risen a little.
• Scrape the dough onto a lightly floured counter. Gently push it down to deflate it, and stretch it into a rectangle (the exact size is not important). Give it 2 business letter turns. It will be soft and stretchy but a little firmer after each turn. Return the dough to the greased container and lightly spray or oil the top. Cover the container with a lid or plastic wrap and allow it to rise for another hour.
• Stretch the dough again, give it 2 business letter turns, and return it to the container. Grease the top, cover, and allow it to rise until doubled, to 4 cups (1 quart), 4 to 5 hours.
• 5. Shape the dough and let it rise. Without deflating it, turn the dough out onto a floured counter and round it into a ball (see page 65). Set it in a floured banneton or a colander lined with a floured towel, seam side up. Pinch together the seam if it starts to pull apart. In the banneton, the dough will be about 2 inches from the top.
• Spray the dough with oil or sprinkle lightly with flour and cover it with a large container or plastic wrap. Let the dough rise ideally at (75deg;to 80°F.) until almost doubled, 3 to 4 hours. When it is pressed gently with a fingertip, the depression will very slowly fill in. In the banneton, the center of the dough will be 3/4 to 1 inch from the top.
• 6. Preheat the oven. Preheat the oven to 475°F 1 hour before baking. Have an oven shelf at the lowest level and place an oven stone or baking sheet on it, and a cast-iron skillet or sheet pan on the floor of the oven, before preheating.
• 7. Slash and bake the dough. Very gently invert the dough onto the prepared baking sheet. (If you are using a colander and the risen bread is more than 1 inch below the top, you will need to support the bread when inverting it so that it doesn't fall and deflate. Cut a cardboard circle small enough to fit into the colander and touch the surface of the bread. Place a piece of parchment on top of the bread, place the cardboard on top, and invert it onto the cardboard. Then slide the bread, still on the parchment, onto the baking sheet.) For a more evenly rounded bread, it's fine to leave the dough unslashed. If you like the rustic appearance of a slashed top crust, with sharp scissors, sharp knife, or a single-edged razor blade, slash a 1/4-inch-deep cross in the dough. Because the skin of the dough is very dry, it will be difficult to slash; use a gentle hand so as not to deflate the dough.
• Quickly but gently set the baking sheet on the hot baking stone or hot baking sheet. Toss 1/2 cup of ice cubes into the pan beneath and immediately shut the door. Bake for 5 minutes. Lower the oven to 450°F and continue baking for 10 minutes. With a heavy pancake turner, lift the bread from the pan and set it directly on the stone, turning it around as you do so for even baking. Continue baking for 10 to 15 minutes or until the crust is deeply burnished and a skewer inserted into the middle comes out clean (an instant-read thermometer inserted into the center will read about 212°F). For a very crisp crust, prop the open door slightly ajar for the last 5 minutes of baking.
• 8. Cool the bread. Remove the bread from the oven, and transfer it to a wire rack to cool completely.
• VARIATIONS
• Quicker Sourdough Bread (with added commercial yeast) If your schedule requires speeding up the process (by about 25 percent), or if you feel more secure with the added reliability of commercial yeast, you can add up to 0.06 percent of the total weight of the flour in this recipe (including the flour contained in the starter). The total weight is 300 grams; 0.06 percent of 300 grams is about 0.2 gram or about 1/16 teaspoon instant yeast. This should be added after the autolyse (the 20-minute rest before the final mixing). At this low a percentage, it will not affect the acidity or flavor of the sourdough, but if it were added at the beginning, the commercial yeast would likely be killed by the acidity of the sourdough starter.
• Basic Sourdough Bread with Extra Flavor and Keeping Quality If desired, you can replace 2 tablespoons (0.7 ounce/20 grams) of the bread flour with an equal measure or weight of whole wheat, kamut, or rye flour. (This is 6.5 percent of the total amount of flour in the recipe.)
• French Country Boule Reduce the bread flour in the dough to 3/4 cup plus 2 tablespoons (4.5 ounces/130 grams) and add 1/3 cup (1.5 ounces/40 grams) medium rye flour and 3 tablespoons (1 ounce/30 grams) whole wheat flour. Also add 1 tablespoon of water.
• ALTERING THE PERCENTAGE OF STARTER
• In a very cold room, when yeast will take a long time to ferment, or a very warm one, when yeast will take a shorter time to ferment, you may want to adjust the amount of sourdough starter used in the dough.
• To reduce the amount of stiff sourdough starter from 30 percent to 20 percent: Reduce the starter to a rounded 1/3 cup (3.5 ounces/100 grams). To the rest of the dough, add 1 full tablespoon (about 1 ounce/16.6 grams) water and 3 1/2 tablespoons (1 full ounce/33.3 grams) flour.
• To increase the amount of stiff sourdough starter from 30 percent to 40 percent: Increase the starter to a full 3/4 cup (7 ounces/200 grams). From the rest of the dough, subtract 1 full tablespoon (about 1 ounce/16.6 grams) water and 3 1/2 tablespoons (1 full ounce/33.3 grams) flour.
• POINTERS FOR SUCCESS
• • If you need more starter-to make 2 loaves at once, for ­example-in Step 2, rather than discarding half, use the full 100 grams and increase it to 400 grams.
• THE DOUGH PERCENTAGE
• Flour: 100% Water: 68% Dough Starter: 30% Salt: 2%

Steps:

• Mix sugar, corn oil, salt, water, and 1 cup of sourdough starter together in a large bowl. Sift the flour and add to the mixture. Grease or oil the dough. Place the dough in an oiled bowl, cover, and let rise overnight.
• The next day, knead the dough for 10 minutes. Divide in half, and place into two greased 4 x 8 inch bread pans. Allow the dough to double in size.
• Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until bread is golden brown and taps hollow. Turn out to cool on wire racks.

Steps:

• Day 1: mix 1/2 ounce flour (about 1 tbsp, packed) and 1 oz water (2 tbsp) in a pint jar. Cover with plastic wrap. (Do not cover tightly at any point in the process.) Stir well several times through the day.
• Day 2: no feeding, just stir whenever you think of it.
• Day 3: add 1 oz flour and 1 oz water (2 tbsp of each) and stir whenever you think of it.
• Day 4: Add 1 oz flour and 1/2 oz water. This now brings the flour and water amounts to a 50/50 ratio, or 100% hydration in bakers' parlance. Continue to stir as often as you think of it.
• Day 5: add 1 oz flour and 1 oz water (2 tbsp of each) and stir whenever you think of it.
• Day 6: add 1 oz flour and 1 oz water (2 tbsp of each) and stir whenever you think of it. By now, you should be seeing plenty of bubbles, but don't worry if you don't.
• Day 7: add 1 oz flour and 1 oz water (2 tbsp of each) and stir whenever you think of it. If you like your sourdough a little more sour, stir LESS often; the bacteria will only produce acid when deprived of oxygen.
• Day 8: add 1 oz flour and 1 oz water (2 tbsp of each) and stir whenever you think of it.
• Day 9: Assuming your starter is bubbling vigorously, you're ready for your first harvest! Remove 1/4 lb (4 oz, 1/2 c) of starter to a bowl, add 2 tbsp flour and 1 tbsp water, stir and cover with plastic wrap. Add the usual 1 oz flour and 1 oz water (2 tbsp of each) to the jar.
• Day 10: Feed starter again with 1 oz each flour and water. To make bread: Transfer prepared starter to the bowl of a stand mixer with a dough hook, then add bread flour and water. Mix on medium-low until elastic, about 5 minutes. Add salt and oil and mix until combined. Form into a ball and place into a oiled bowl. You can let it rise 2-3 hours and bake today, refrigerate overnight and bake tomorrow (let it come up to room temperature, 2 hours or so, before proceeding). Form into desired shape and let rise about 1 hour; slash top in desired pattern. Bake in preheated 350F oven. Bake about 40 minutes until golden brown and hollow-sounding when thumped in the bottom. Cool completely before slicing.
• Day 11: if you continue to bake regularly, you can feed your starter every 1-2 days with 1oz each flour and water, then harvest 4 ounces to cook with. If you don't need to bake that often, refrigerate the starter after a last feeding. It will keep at least a month in the fridge, but can last up to 3 months with proper care. Bring up to room temperature, and feed as usual for 3 days before harvesting to bake.

Steps:

• In a 4-qt. non-metallic bowl, dissolve yeast in 2 cups warm water; let stand 5 minutes. Stir in 2 cups flour until smooth. Cover loosely with a clean towel. Let stand in a warm place (80°to 90°) to ferment for 48 hours; do not stir. (The mixture will become bubbly and rise, have a "yeasty" sour aroma and change color from transparent yellow to gray over the course of 48 hours.) , Stir in milk powder, butter, sugar, salt, remaining water and enough remaining flour to form a soft dough. (Do not knead.) Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Heavily grease baking sheets and sprinkle with cornmeal. Gently punch dough down. Turn onto a well-floured surface; divide in half. (If baking loaves one at a time, cover and refrigerate half of dough. Proceed with shaping and second rise when oven is ready so shaped loaf can be baked immediately after the second rise.) , With floured hands, gently move the dough in a circular motion. Use friction from the counter to stretch the surface and create a smooth top and round loaf. Quickly and gently transfer to prepared pans. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375°., With a sharp knife, make three diagonal slashes across tops of loaves. Immediately bake 10 minutes. Gently brush or spray loaves with cold water; bake 25-35 minutes longer or until golden brown.