Month: February 2024

Classic Sourdough

150 g water
37.5 g sourdough starter
150g flour
Mix and place on counter for 12 hours (cover loosely)

310g water (92 degrees F) – this is a little over a cup – half hot and half cold from Primo machine

200g leaven (the stuff on the counter)
400g all-purpose flour (good stuff)
50g whole wheat flour
12 g salt
stir to mix. Switch to wet hands. Squeeze 2-3 minutes to combine
Cover with tea towel – warm place 30 minutes
Grip from sides – pull as far as it can go
do 4 times, then 4 corners, slap and fold rounding

Cover for 30 minutes
Repeat grip and pull
Cover

2 hours later
Flour basket, dough, and work surface.
Fold over from bottom, Fold in corners
Put in basket seam side down.
Cover with tea towel for 90 minutes

Preheat oven to 500 degrees for 30-40 minutes with dutch oven inside.
Sprinkle bottom of dutch oven with cornmeal
Put dough on parchment with seams down. Cut with scissors
Put in oven, covered, and reduce oven to 485
18 minutes later, take lid off
Reduce oven to 465 and bake for 25 minutes

https://www.youtube.com/watch?v=VEtU4Co08yY

Air Fryer Option

Prepare bread same as above

Preheat air fryer to 390 F for 5 minutes
Place a few ice cubes in bottom
Line with parchment
add dough
Turn off heat and let be in fryer for 10 minutes
Reduce heat to 360 and cook for 10 minutes
Flip and continue cooking until done (probably another 10 min or so)
Thermometer should register 180 inside

Sourdough Discard Dinner Rolls

INGREDIENTS US CustomaryMetric 1x2x3x

  • ▢2 ½ cups all-purpose flour
  • ▢2 tablespoon sugar
  • ▢1 teaspoon salt
  • ▢1 ½ teaspoon instant yeast
  • ▢1 cup sourdough discard
  • ▢½ cup milk lukewarm
  • ▢1 large egg
  • ▢⅓ cup butter unsalted and melted
  • ▢1 egg yolk plus 1 teaspoon water for egg wash or 1 tablespoon milk + 1 teaspoon honey for milk and honey wash (I didn’t do the wash)

INSTRUCTIONS 

  • In a large bowl, or the bowl of a stand mixer if using one, mix all dry ingredients: all-purpose flour, salt, sugar and yeast. Stir to combine.
  • Add lukewarm milk, melted butter, egg and sourdough discard, and mix until the dough forms. You can do it using the dough hook of a stand mixer for about 2 minutes, or you can do it with a spoon if you’re doing everything by hand.
  • Knead the dough for 6 minutes if using a stand mixer, 8 to 10 minutes if doing it by hand. The dough should be smooth and tacky and have a good windowpane.
  • Cover the dough, and let it rise for about 1 hour and 20 minutes, or until it doubles.
  • Deflate the dough, punching it with your hand. In a clean surface, divide in 9 pieces, and shape each piece into a tight ball.
  • To shape the rolls, fold each piece over itself until tight (about 6 to 8 folds). Pinch all ends together in the center, and place the shaped roll into a lined baking pan, pinched side facing down. For more visual information, check the video.
  • Let them rise again until light and puffy. It should take about 40 minutes.
  • While the shaped rolls rise, preheat the oven to 350°F, placing the rack into the middle shelf.
  • Brush each roll with egg yolk wash, or milk and honey wash if preferred (the rolls at the photos were baked with milk and honey wash).
  • Bake dinner rolls for 20 to 25 minutes, until they’re golden brown at the top.
  • Let them cool for 10 minutes before serving.
Sourdough Pull-Apart Dinner Rolls