This recipe came about when we were in week 3 of the stay at home order due to CoVid19. My son wanted hamburgers and fries but my husband doesn’t want us to go out at all. We do not have hamburger buns and I had been reading that bread is almost always out of stock all over our town’s grocery store.
Lucky I know how to make bread. So I decided to make hamburger and fries from scratch…the bread, the patties, and the fries. I added additional yeast to make the dough rise faster as it was already late in the afternoon. The bread worked out really good so here I am sharing it with you. I promise it will be easy and fast to make these burger buns and that they taste great! A lot of work to make everything from scratch yes, but I feel truly blessed to be able to make it.
Now, with the COVID cases on the up swing again, AND 4th of July, I will probably make this today for our little BBQ, so we can stay home and try to avoid going out.
Happy 4th of July everyone! Stay safe!
2 tablespoons instant dry yeast
1 cup plus 2 tablespoons warm water
1/3 cup vegetable oil
1/4 cup sugar
1 large egg
1 teaspoon salt
3-1/2 cups all-purpose flour
Water, for brushing
Sesame for topping
In a large bowl, mix yeast and warm water. Add oil and sugar. Mix well. Add the egg, salt and enough flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise.
Divide into 9 pieces; shape each into a ball. Place 3 inches apart on parchment lined baking sheets. Brush tops with water and sprinkle with sesame seeds.
Cover and let rest for 30 – 40 minutes, until doubled. Meanwhile, preheat oven to 425F. Bake buns for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool.
1. Place yeast and water in the mixing bowl. Set to 2 minutes/37F/speed 2.
2. Add the oil, sugar, egg, salt, and flour. Set to 2minutes/Knead.
3. Divide into 9 pieces; shape each into a ball. Place 3 inches apart on parchment lined baking sheets. Brush tops with water and sprinkle with sesame seeds.
4. Cover and let rest for 30 – 40 minutes. Bake at 425° for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool.
This recipe can also be used to make dinner rolls. Divide dough into 24 pieces, shape and let rise until doubled. Bake until golden brown.
Happy birthday to my son! Time flies by so fast he is 11 already! Pizza is one of his favorite food (well, aside from mac and cheese and Korean chicken) so I will feature a time consuming but very delicious pizza crust recipe today.
I make pizza for lunch or dinner at least twice a month, so I have been able to try different recipes and tweak them to my family’s tastes. This is Vito Iacopelli’s recipe. He is a professional pizza guy, a pizzaiolo, I saw on youtube who was sharing how to make pizza dough for home use. I scaled down his recipe to make 2 big 14-inch pizzas or 3 smaller 12 inch ones. This is usually enough for my little family of 3 with leftovers for another meal.
I tried baking this crust with the Breville Pizzaiolo, the Napoli wood fire pizza oven, and the Mont Alpi pizza oven (which I modified by adding a thick layer of refractive cement on the interior). Although the Breville gave the best result the easiest way (plug in, dial the temp and that’s it!), I kept the modified Mont Alpi as the Breville is a HUGE, single use appliance that I can not store easily. The Napoli cannot keep the wood burning properly, but I think if I buy the gas attachment it would be easier to use and keep a constant temperature. The Mont Alpi is an outdoor appliance so I just leave it in our outdoor barbeque area.
It takes a day to make this so plan ahead. You could also place it in the refrigerator for the 6-8 hour rest and use it with in 2 days. It is worth it though as the crust is really delicious and perfect for any topping you’d like to put on it!
333 grams water
1.7 grams yeast
3.3 grams honey
8.3 grams salt
16.7 grams olive oil
500 grams 00 flour or all purpose flour
Place water and yeast in a bowl. Mix. Add honey and mix well. Add 350 grams flour and mix well for a couple of minutes. Cover with a dishcloth. Leave for about 1 hour.
Add the rest of the flour, salt, and olive oil. Form into a ball and knead for about 5 minutes. Shape into a ball. Place in a greased bowl, turn dough over, cover with plastic wrap and let rise 1 hour.
Form into 2 balls and place in a floured pan. Flour tops and cover with plastic wrap that has been sprayed with non stick spray, then cover with a dish cloth. Let rest 6-8 hours.
Remove covers and drop in a bowl of flour. Take dough out and shape into circle, 14 inches in diameter. Place in a pizza pan or peel and repeat with the other half.
Brush olive oil on edges. Spread some tomato/pizza sauce on top, bake in 500F oven for 5 minutes. Top with desired toppings (mozzarella and pepperoni are my family’s favorites) and bake 10-15 minutes more.
This recipe became a favorite of my son after the first time I made it. It is that good!
At first I borrowed “Magnolia Table cookbook” from our local library to just scan through the pages. My son and I regularly visit the local library to check books out and since I’m there, I just get a couple of books for me to read too.
I loved how relatable and easy the stories and recipes are. After the 3 weeks was over and I had to return it, I realized that I would like to try more recipes from the book so I bought a copy for our home. It has not disappointed. Although the author mostly cooks from scratch, she understands time constraints and uses canned and prepared ingredients, too. This is how I cook on a daily basis, from scratch when I can, but with a little help when needed. I totally love her book and am hoping to cook my way through it!
Chicken breasts are almost always on sale for about $2 – $4 a pound where I live. You just have to check the weekly circulars. When I get a package, I sometimes boil some for sandwich filling, or whatever recipe I find that will need shredded chicken breasts. This fits the bill perfectly, not to mention you can freeze it, after baking and cooling, for a future lunch/dinner too.
This recipe made diced green chilies and green enchilada sauce a pantry stale at home! I always get the “mild” version for both but feel free to use the “medium/hot” if you’re up for it.
Try this recipe as you might just find a new favorite too!
1 (28oz) can mild green enchilada sauce
1 (10.5oz) can condensed cream chicken soup
1 (8oz) container sour cream
4 cups cooked, shredded chicken meat
1 (4oz) can mild diced green chiles
1 (16oz) bag mozzarella cheese (4 cups)
10 (10inch) flour tortillas
1/2 cup chopped cilantro
1 lime, cut to wedges for serving
1 tomato, diced, for serving
Preheat oven to 350F. Spray a 9”x13” baking dish with cooking spray or line with foil.
In a large bowl, mix together enchilada sauce, cream of chicken soup, and sour cream. Spread about 1 cup on the bottom of the prepared dish. Set aside remaining sauce.
In another bowl, combine chicken and chiles until well mixed. Set aside.
Place half of the mozzarella in a bowl, set the other half aside.
Place tortilla on a large plate, sprinkle some mozzarella and add some shredded chicken and chiles. Tightly roll up the tortilla and place it seam side down in the prepared pan. Continue with all of the tortillas, mozzarella and chicken. Push up the filled tortillas against one another as necessary so that all fit in a single layer.
Pour reserved sauce over the filled tortillas. Bake for about 20 minutes. Remove from oven and sprinkle reserved mozzarella on top. Bake 15-25 minutes longer, until cheese melts. I like them browned on the top so I baked it a little longer.
Here is another chocolate cake recipe for the Itaki! I don’t think I ever saw, made, or ate this many chocolate cakes in a week! However, my son doesn’t mind me developing and testing recipes, specially cakes! 😊
So I dropped the egg from the recipe, did a few more experimenting…and I’m happy to say that I can finally share this recipe with you as it tastes really good, it’s easy to make, and you don’t have to deal with little bits of left over ingredients. I hope you’ll like it as much as we did!
*NOTE that this recipe uses regular sized measuring cups, NOT the tiny Itaki cup*
1/4 cup buttermilk (or 1/4 cup milk mixed with 1/4 teaspoon vinegar)
1 1/2 tablespoons melted butter, or oil
2 1/2 tablespoons sugar
1/2 teaspoon vanilla extract
1/4 cup unbleached all-purpose flour
2 tablespoons dark cocoa powder
1/8 teaspoon baking soda
1/8 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons unsalted butter, at room temperature
2 teaspoons cocoa powder
pinch of salt
1/3 cup powdered sugar
1 teaspoon milk
A drop of vanilla extract
Sprinkles, to decorate
Spray the medium sized Itaki Jumbo bowl (or the big Itaki pro bowl) with nonstick spray. Set aside.
In a small bowl, mix together buttermilk, melted butter or oil, sugar, and vanilla. Sift flour, cocoa powder, baking soda, baking powder, and salt over the wet ingredients. Stir to blend. Do not over mix. Pour batter into the prepared Itaki bowl, cover with foil and set on the base. Place 3 Itaki cups of water in the base, cover and let steam until it shuts off, about 50 minutes.
Carefully remove the bowl from the base. Let cool on a wire rack. Run a knife on the edges to release the cake.
FOR THE CHOCOLATE FROSTING: In a small bowl, cream the butter with cocoa powder and salt. Blend well until cocoa powder is incorporated. Add the powdered sugar and mix well until thick. Add the milk and vanilla and beat the frosting until it is light and fluffy. Spread the frosting on top of the cooled cake and finish off with sprinkles.
Chocolate cake in the Itaki? Yes it is possible! Although I tried several times to make a good cake in the small nesting bowl of the Itaki Pro, I finally settled in making it in the medium bowl that came with the Itaki Jumbo. The results were a lot better than I ever had making it in the small bowl.
If you only have the Itaki pro and want to make this cake, I suggest making it in the big bottom bowl. I ran into a few problems when I was using the small top bowl in developing this recipe. I really wanted it to be an option so that you could make your lunch and your dessert at the same time. But the batter sometimes overflowed, the cake center was not fully cooked, the cake was lopsided as it was pushing its way up the foil. None of this happened with the medium sized bowl so I’m sure it would be fine with the bigger, bottom bowl.
Now, if you truly want to make this in the little top bowl, you could also halve the recipe. It won’t be that hard as I made this recipe without eggs so that you won’t need 1/2 of an egg or anything like that.
As for the frosting, you can definitely use the store bought ones that come in little tubs, whip up your own, simply dust it with confectioner’s sugar, serve it with lightly sweetened whipped cream, or spread with nutella. I went all out – split the cake into two, spread it with raspberry preserves and a bit of Chantilly cream then finished with a dusting of powdered sugar over a stencil – to have a two layered Chocolate Raspberry Cake. Oh and ice cream! You can definitely serve this with a scoop of ice cream!
*NOTE that this recipe uses regular sized measuring cups, NOT the tiny Itaki cup*
1/2 cup all purpose flour
1/2 teaspoons baking soda
2 tablespoons cocoa powder
1/4 cup white or brown sugar
1/3 cup mayonnaise
1/4 cup water or strong coffee
1/2 teaspoon vanilla
Pinch of salt
3 Itaki cups of water in the base
Sift flour, baking soda, cocoa powder, and sugar into a bowl.
Make a well in the center and add mayonnaise, water or coffee, vanilla, and salt. Mix until well blended.
Spray the medium Itaki Jumbo bowl (or bottom large bowl of the Itaki Pro) with a nonstick spray, or you can also grease and flour it.
Pour batter into the bowl, smoothing the top. Cover with a piece of foil and set on the second level of the Itaki Jumbo (or bottom bowl of the Pro).
Add 3 Itaki cups of water into the base unit, cover, and let steam until it shuts off, about 52 minutes.
Carefully remove from the bowl lunchbox and cool completely. Frost and decorate as desired.
Today is my husband’s birthday, and to celebrate it I am baking a cake! Simple but really delicious, I encourage you to try making this cake if you have a pint of blueberries on hand. It’s the perfect pick me up! I am used to blueberry lemon pairings but this blueberry almond tandem is mouthwatering!
I lined my springform pan bottom with a layer of thick aluminum foil, wrapping excess foil up over the sides to prevent leaks. If you have a deep round pan, that will work too!
For the Streusel:
⅓ cup all-purpose flour
¼ cup packed dark brown sugar
¼ teaspoon salt
¼ cup unsalted butter, softened
⅓ cup chopped almonds
For the Cake:
½ cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1½ teaspoon vanilla extract
½ teaspoon almond extract
1¼ cups all-purpose flour
¼ cup almond flour
1½ teaspoons baking powder
½ teaspoon salt
¼ cup whole milk
½ cup sour cream
2 cups fresh blueberries, divided
Preheat oven to 350°F. Line the bottom of a 10 inch round springform pan with aluminum foil, clip on the rim, and bring the edges up the sides of the pan. Spray with a nonstick spray with flour.
Streusel: In a bowl, mix flour, sugar, and salt. Cut in butter until mixture resembles crumbs. Add almonds and stir to mix. Set aside.
Cake: In the bowl of a stand mixer with a paddle attachment, cream butter and sugar at medium-high speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Reduce mixer speed to low. Add eggs, one at a time, beating well after each addition. Stir in extracts.
In another bowl, whisk together flours, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in sour cream. Pour half of batter into prepared pan. Sprinkle with 1½ cups of blueberries, top with remaining batter and smooth the top. Top with remaining ½ cup blueberries, and sprinkle with streusel.
Bake 50 to 55 minutes, until a knife inserted in the middle comes out clean. Let cool in pan for 15 minutes. Run a sharp knife around edges of cake to loosen sides. Invert onto a plate, and then invert again onto a wire rack. Let cool completely.
Happy birthday to me!! I am grateful for another year, family, friends, health, and food! And for today I will be sharing a recipe for Bacardi Rum Cake with you all!
This is one of my all time favorite cakes. I don’t drink alcohol but I do cook and bake with it. 😊 The smell emanating from the oven as this bakes is like no other. Totally mouthwatering!
This Bacardi Rum Cake is one of the several recipes I picked up from my wonderful coworkers while working at UCLA Brentwood. It was my then supervisor, Sandra Bovey’s recipe. It’s always a hit anywhere I bring it to, and I definitely could finish the whole cake if I’m not mindful of what I’m eating. It’s just so delicious. I have also read somewhere that you could use thick slices of this cake and make it into a decadent French Toast! Imagine that!
This recipe made it to both cookbooks that were put together by my coworkers so I believe I’m not the only one who loves this yummy, rummy cake.
I almost always have the ingredients on hand and I usually bring this to potlucks if I am short on time and want something that looks and tastes amazing. Use a beautifully patterned bundt cake pan and you got yourself a sure winner!
So you are thinking about learning how to make sourdough breads, but what is the first step? What do you actually NEED to make sourdough bread? Also, what are the NICE THINGS to have to make baking breads easier and more convenient? Read on as this post is intended to help you get started on this new hobby and make you understand as much as you can to ensure success in sourdough baking!
Sourdough has a reputation of being unpredictable, difficult, and needy. Most of us use commercial yeast because it can easily reproduce the results we want over and over. It can be ready to bake in less than 2 hours. And in our busy daily life, that is totally understandable. However, sourdough is not at all that difficult, you just need to give it time. Harvesting wild yeasts and bacteria to make your dough rise has been done since ancient times. Once your starter is mature enough and you have done a few bakes, you will learn how to feel the dough and know when it’s ready. Remember, practice makes perfect!
You cannot have a sourdough bread without first having a starter. You can acquire this several ways: 1. prepare your own starter, 2. buy some online or from someone you know, 3. ask some from a friend or relative that you know bakes with a starter, most of the time they will be happy to give you some and even share tips and recipes with you. If you want to make your own starter, you can follow my easy instructions here: https://athomewiththeresa.com/2019/10/14/sourdough-starter/.
*Please note that I believe that even if you get Alaskan or San Francisco sourdough, the taste will eventually be altered by the local yeasts and bacteria from where you live and the flour you feed it. Because of that, I recommend making your own sourdough starter. I do want to try this theory out though, so one day I will most likely acquire sourdough starters from faraway and see if the flavor changes after a bit. I will update this post when I do start that experiment.*
Next, you will need flour, of course. I have several different varieties of flour in my pantry but a lot of time I use plain Unbleached All Purpose Flour for making sourdough breads. It works fine for any baked good and is readily available. All purpose flour generally makes bread with a light and fluffy texture.
I also use Bread Flour often, specially if I want a more chewy texture as bread flour has a higher protein content than all purpose flour. If I have enough bread flour on hand, I try to use bread flour for all of my bread making.
00 Flour – I recently bought a big, 55 pound bag of Caputo 00 flour from Italy for pizza making and was using it often to feed my sourdough. I noticed a better structured dough when I use it to make baguettes, and of course, it is the default flour I use for making pizza dough and pasta.
*Note that because of flour unavailability lately due to the COVID19, I purchased some Target brand All Purpose Bleached Flour in 5 pound bags as those were the only ones I found. I was praying my sourdough won’t notice that it was bleached and I believe it did not. 👏 I baked with bleached all purpose after the starter was ready and the resulting bread was good, lighter and softer than I am used to with regular sourdough breads. I added a photo of one of the three loaves below. Before, I would only use bleached all purpose to make mantou buns and siopao doughs, chinese steamed buns, as the white color is desirable in these breads. However, I intend to go back feeding with unbleached flour as soon as I find some.
Specialty flours – there is an abundance of specialty flours in the baking aisle of every grocery store. Most of these flours require more water than all purpose or bread flours. They also impart flavor and most of the time, texture to the finished bread. Whole wheat or rye flour is used at the beginning in making your own starter as they contain more of the wild yeasts and bacteria needed than white flour. These are what causes your starter to come alive.
One thing to remember is that flour is perishable. It definitely can go bad, so try to check the longest expiration date when buying flour. And don’t be afraid of mixing or substituting flour. That is part of the fun of making your own breads.
I just use regular filtered tap water. Bottled spring or purified water should be fine too. I have not used distilled or RO water as I have read somewhere that it is not good for sourdough starter aside from the fact that I do not like the way it tastes.
Bread without salt tastes bland, as I found out when I accidentally forgot to add salt to a big batch of dinner rolls (it was saved by slathering on salted butter, which I specifically purchased to salvage that batch of bland bread!). Salt also help control the proofing of your dough and preserve the bread.
One thing to remember is that salt and yeast do not like each other, that is why when baking with commercial yeast you have to place them in the mixture separately. When making sourdough, salt is usually added with the flour, or after the autolyze stage. I try to keep recipes simple by just mixing it after the flour is added. If you follow a recipe, your bread should turn out fine.
Fine sea salt, available in any grocery or big box stores, is what I use in my recipes. The brand I have at home that I also use in my daily cooking is Sosalt from Italy. Sure sounds fancy but it only costs $1 for a box and is a good all around salt.
I will say, the most basic things you will need are a dough scraper, a few different sized stainless bowls(those with silicone covers are a plus!), a kitchen towel, a dutch oven/clay baker, parchment paper, and a blade. Not in that order but these are the essentials.
DOUGH SCRAPER – makes working with a high hydration dough easier and gets every last bit off the working surface. A dough scraper also makes quick work of folding the dough by making a scooping motion from one side and pushing it down onto the dough, turning the dough 1/4 turn and repeating the motion 3 more times.
DIFFERENT SIZED STAINLESS BOWLS – very useful for mixing a small or big batch of dough, making different flavored or filled breads at a time, or even using it to cover the dough the first 20 minutes of baking to hold in steam if you only have a baking stone/sheet. I use the set of 3 nesting bowls from Magnolia (Target), it comes with lids so it’s super useful as I do not need to struggle with plastic wrap!
KITCHEN TOWEL – you can use this to line a basket or bowl for proofing the shaped dough. Make sure to flour generously to prevent the dough from sticking.
DUTCH OVEN/CLAY BAKER – this is, for me, the easiest way to make up to 3 loaves of bread at a time with minimal supervision. The vessels trap in the steam created by water escaping from the dough and gives the bread a really nice oven spring, all without extra effort on your part.
PARCHMENT PAPER – I never used to own parchment paper even when I baked often. It wasn’t until I got a bread badly stuck in an Emily Henry Bread Pot that I started using it regularly for baking breads. It sure makes easy work of removing the bread from the baking container and nothing ever sticks. You can also reuse it as long as it is still in good condition. *Now that I also have a beautiful Romertopf Clay baker, I never bake sourdough without parchment, as I can only imagine how badly the bread will stick to unglazed clay.*
BLADE/LAME/SERRATED KNIFE – for scoring, a regular double edged razor blade will work fine, just be careful you don’t cut yourself as they are sharp. I am able to reuse the same corner at least a few times. I also own some bread lames, but they are just razor blades with handles. A sharp serrated knife can do the work too. My UFO lame is from Wire Monkey via Etsy.
There are also some good things to have when making bread, or even just baking in general. My list would include a silicone mat or a large wooden board, weighing scale, a baking/pizza stone, a spray bottle, oven thermometer, banneton with cloth liner, lame, loaf tin.
SILICONE MAT OR LARGE WOODEN BOARD – I usually use a lightly floured silicone mat or the Vitamix cutting board (thin, pliable plastic) on the counter when dividing, weighing and shaping the dough. It is easy to scrape the dough away from the surface using a dough scraper.
WEIGHING SCALE – when you want to be accurate with baking, you have to go by weight and not volume. The same “cup” can vary in weight depending on the way the ingredients were place in the cup, if it was packed, or if it was sifted, etc. I usually use my weighing scale to divide the dough evenly into buns, loaves, etc.
BAKING/PIZZA STONE – if you want to bake multiple loaves, this is the way to go. I can bake 3 loaves on each stone at a time. However, I have to prepare the oven with a baking pan at the bottom and ensure enough steam is produced in the first few minutes.
SPRAY BOTTLE – good for spraying water the first 5-10 minutes of baking if baking on a stone. I do not like that the temperature drops everytime I open the oven and spray water though.
OVEN THERMOMETER – this is to ensure that your oven temperature is accurate. I have an new oven and it is off by 50F. I found out after baking cookies took almost 30 minutes. So I now heat to 550F if I need it to be at 500F.
BANNETON WITH A CLOTH LINER – this is simply a basket with a linen liner used for second proofing after shaping. I like the impression it makes on the dough if you use it without the liner. Do not forget to flour generously before placing the dough in. Dust with a lot more flour if you are not using the cloth liner.
LOAF TIN – this is to make loaf sourdough bread for sandwiches. I also have some pullman tins that will produce an almost square loaf, similar to the ones sold at Asian grocery stores. I love boules but it’s easier to fit a loaf shaped sandwich bread in kid’s lunchboxes!
HOW TO BAKE
There are a few approaches I learned in baking the finished dough. I will explain each method the best I can.
FirstMethod is you preheat the oven with an empty dutch oven/clay baker, covered, in the oven. When temperature is reached you, you carefully remove the HOT dutch oven from the oven, make sure you place it on a heatproof surface, open it, ease the dough in, score it, cover, return to the oven and start timing. This method works well but I had my share of burns even if I am very careful handling the heavy, hot vessel. Plus my arms are not as good as they were so I am always afraid of dropping the hot container.
Second is place the shaped dough in the dutch oven/clay baker with a parchment paper on the bottom and let it proof the second time. Score, cover and place the room temperature dutch oven into the oven, then start preheating the oven. When temperature is reached, start timing. This is how I usually bake nowadays.
Third, Preheat the oven. Place shaped, proofed dough into a dutch oven. Score and place in the preheated oven when temperature is reached and start timing. I learned this from one of the books I acquired. This is the easiest of all method as this is how we normally bake.
Fourth, if you want to bake more loaves at the same time, you can purchase baking stones that are almost the same size as your oven racks, save for at least a 1 inch gap on all sides, for airflow. Make sure they are the thick, hefty ones. If you can only find thin ones, use two. You have to place the stone in your oven before you preheat the oven, so that the stone has enough time to heat up as well. Otherwise, it may crack with the sudden temperature change. With this method, you can create steam by 1. preheating the oven and stone with an empty baking pan with lava rocks in the bottom of the oven, then add hot water and/or ice cubes to the pan after sliding in the dough (on parchment paper) onto the baking stone. Or 2. cover the dough with a stainless steel bowl to hold the steam and allow the dough to rise one last time (oven spring). I would spray the oven with water a few times in the first 10 minutes of the baking time. Or 3. throw a few ice cubes or a little hot water directly on the oven floor.
STEP BY STEP AND TERMS
INITIAL MIXING – Place the starter and water in a bowl and mix to break up the starter. Add the flour and mix until you have a rough, shaggy dough, making sure the flour is all incorporated.
FIRST REST (AUTOLYZE) – this is to allow the flour to absorb the water and makes the dough manageable. It is usually done before the salt is added, but I find my method of adding everything in the first step easier.
STRETCH AND FOLD – pull the dough up on one end, and fold and press it down onto the center of the dough, turn the dough a quarter turn and repeat 3 more times. This is done around 4 times, every half an hour or so.
BULK RISE – takes about 6 – 12 hours. This is when you wait for the dough to double in size. I usually just leave it on the counter overnight. Remove dough from the bowl gently to preserve the bubbles created.
SHAPE – divide dough if necessary, and shape into the boule, batard, loaf, or rolls you would like it to be.
BENCH REST – rest the shaped dough for about 15 minutes, then reshape to it’s final shape. If using a banneton, place the dough in a generously floured banneton and cover with a slightly moist cloth, shower cap (yes this works!), or plastic wrap.
SECOND RISE (RETARDING) – after shaping, the dough needs time to double in size again. If you have to extend the rise time, refrigerate the dough to slow down the rise. You can leave the dough in the refrigerator overnight or while you are at work (around 8 hours). Remove the dough from the refrigerator before you preheat the oven to allow the dough to come to room temperature.
SCORE – this is for more than decorative purposes although I admit that I admire beautiful scoring. This helps steam escape and allows the dough to open up where you scored instead of just bursting where ever it can.
BAKE – Make sure the oven is preheated and at the temperature suggested by the recipe you are following before starting your timer. Check for doneness at the minimum time.
COOLING – make sure you allow the bread to cool down before cutting into it. Otherwise, the texture will turn gummy. I cannot resist warm bread so I often do not follow this myself! 😊
BAKING ON WEEKDAYS/WORK DAYS
If I bake on weekdays or days that I work, I tend to start the night before. My timing goes like this:
1. I mix the dough before dinner. Cover and let it sit to autolyze while we enjoy our food.
2. Stretch and fold before doing the dishes, and again after the dishes are done. Then I prepare breakfast/lunch next day. Stretch and fold again after. Tidy up the kitchen a little then another stretch and fold. This is not a strict requirement for me as I’ve done as little as 2 stretch and folds and the bread still turned out good. Don’t stress if you only got 2 in.
3. Then I let it sit on the counter all night.
4. The next morning, I would roughly shape the dough and cover, let it rest while I get breakfast ready.
5. Reshape the dough to it’s final shape, and place in a banneton, if using, cover and into the fridge it goes to proof while I’m at work. When I come home form work, I get it out of the fridge and onto the counter.
6. After about 20-30 minutes, preheat the oven, then score and bake! Tada! I tailor it to my schedule instead of the other way around! Sometimes, I put a baking tray with chicken pieces, potatoes, carrots and onions, seasoning and olive oil on the top shelf to roast while the sourdough bakes. Dinner is done at the same time!
GOOD TO KNOW
Steam in the beginning of baking allows your bread to expand as it softens the crust enough to let the dough grow without bursting. Scoring (cutting the dough right before placing it in the oven) is not only for decorative purposes, it also helps guide the expanding dough. It allows the dough to open up at the scores instead of bursting anywhere the pressure is forming.
The easiest method I have found to help with steaming is simply baking the bread in a covered, oven proof vessel. It can be a dutch oven, a clay pot (Romertopf, Emily Henry), a Pyrex bowl and pie plate combo (make sure it is made of borosilicate glass and heat only to temperature stated), or even enamel roasters. This eliminates the need to create steam by lava rocks, chains, ice cubes, and spray bottles. It uses the steam created by the baking bread to help soften the crust in the first few minutes until it sizzles off.
If you neglected your starter in the fridge for a few weeks, you might notice a layer of dark liquid on top of it. This is called “hooch” and can smell like alcohol. I always remove this layer and the very top layer of my starter, take some starter from the bottom and transfer it to another clean container. Then I start with regular feedings of 1 cup flour and 1/2 cup water until my starter is revived. Some advice to stir the hooch back into the starter to add a more sour flavor to the starter but I never did.
If all you have left is about a tablespoon of starter, that is okay too. Just feed it until it doubles and produces a lot of bubbles.
Feeding: my starter is a 100% hydration starter, meaning it is equal parts flour and water. By volume, it is 1/2 cup water and 1 cup flour. I try to feed the starter at least once a week, removing half the amount before feeding, and leaving the fed mixture at room temperature until doubled, 4-8 hours. It is then ready to use or if not using, refrigerate until needed.
The half removed before feeding is called a “discard”. However, you need not discard it as there are numerous recipes using discards to make waffles, pancakes, cakes, etc.
DRY YOUR STARTER FOR FUTURE USE, BACK UP, OR SHARING: Use a parchment paper to line a baking pan. Spread a thin layer of active starter over the parchment and let it air dry until brittle. When completely dried and brittle, break into small pieces. You can leave it as is or run through a blender to get a more powdery texture. Place 1 tablespoon portions in a ziplock bag and store in a cool, dry place. This is the easiest way to share them with friends too.
TO REACTIVATE YOUR DRIED STARTER: Start in the morning if possible. Add the contents of the ziplock bag to 1/4 cup all purpose flour and 2 tablespoons water in a jar. Stir, cover loosely and leave in a warm area for about 6-8 hours (top of the refrigerator is perfect). After 6- 8 hours, add another 1/4 cup all purpose flour and 2 tablespoon waster in the jar and cover loosely. Leave for another 6-8 hours in a warm area. This time, add 1/2 cup flour and 1/4 cup water to the jar and mix well. let sit overnight. Next day, discard half of the starter and repeat feeding until it doubles in size.
Rubber band – very useful if you like marking the starting volume on your sourdough container to help you know when it doubles. Just use a rubber band!