I have been sharing quite a few sourdough recipes… and I have quite a few more. 😉 I made many of these baked goods while waiting for my sourdough starter to become fully active- which took a full month!
Now it’s (finally) time to share the most simple and delicious sourdough bread recipe I’ve made thus far. It is a sourdough version of the famous Dutch oven “no-knead” bread. Heavenly.
The recipe is from America’s Test Kitchen. I weighed the ingredients. I liked that the bread bakes on a piece of parchment paper inside the Dutch oven which is an improvement from the classic Sullivan Street No-Knead Bread. The preparation process begins the night before baking the loaf.
Yield: 1 large round loaf
Time: 1 1/4 hours, plus 14 hours resting
- 18.3 oz (3 2/3 cups) all-purpose flour (preferably King Arthur or substitute any brand bread flour)
- 1 3/4 tsp fine sea salt or coarse salt
- 12.6 oz (1 1/2 cups plus 4 tsp) water, room temperature
- 3 oz (1/3 cup) mature sourdough starter
- Whisk flour and salt together in medium bowl. (I try to start the process at 7pm)
- Whisk room-temperature water and starter in large bowl until smooth.
- Add flour mixture to water mixture and stir using wooden spoon, scraping up dry flour from bottom of bowl until dough comes together, then knead by hand in bowl until shaggy ball forms and no dry flour remains.
- Cover bowl with plastic wrap and let sit at room temperature for at least 12 hours or up to 18 hours.
- Lay 12 by 12-inch sheet of parchment paper on counter and spray generously with vegetable oil spray.
- Transfer dough to lightly floured counter and knead 10 to 15 times. (I lightly flour my hands as well.)
- Shape dough into ball by pulling edges into middle. (For the best rise, you want to create a smooth, round, somewhat taut top.)
- Transfer dough, seam side down, to center of parchment.
- Pick up dough by lifting parchment edges and lower into heavy-bottomed Dutch oven. Cover with plastic wrap.
- Adjust oven rack to middle position and place a metal loaf or cake pan in bottom of oven.
- Place pot on middle rack and pour 3 cups of boiling water into pan below.
- Close oven door and let dough rise until doubled in size and does not readily spring back when poked with your floured finger, 2 to 3 hours.
- Remove pot and water pan from oven; discard plastic from pot.
- Lightly flour top of dough (I use a small sieve) and, using razor blade, kitchen shears, or sharp knife, make one 7-inch-long, 1/2-inch-deep slit along top of dough. (Using kitchen shears, I made a large # on the top of the dough instead.)
- Cover pot and place on middle rack in oven.
- Heat oven to 425 degrees. Bake bread for 30 minutes (start timing as soon as you turn on the oven).
- Remove lid and continue to bake until loaf is deep brown and registers 210 degrees, 20 to 30 minutes longer. (I baked mine for an additional 22 minutes.)
- Carefully remove bread from pot; transfer to wire rack and let cool completely before serving.
Posted in Baking, Bread, Recipes
Tags: all purpose flour, boule, bread, bread flour, Dutch oven, easy, loaf, no knead, round, sourdough, starter
This deliciousness was dangerously easy to throw together.
This recipe was adapted from King Arthur Flour. I used a popover pan and modified the baking time for a convection oven. We ate them with rocket soup and green salad but they would also be incredible for breakfast- maybe even with jam.
Instructions for sweet and savory variations are below the recipe.
Yield: 6 popovers
Posted in Baking, Bread, Quick, Recipes, The Piggy Pancake (Breakfast)
Tags: breakfast, cheese, cinnamon sugar, discard, easy, egg, fast, popovers, quick, rolls, sourdough, starter, Yorkshire pudding
I usually eat my favorite Saturday morning fried egg over a bed of arugula with Swiss cheese and extra pepper. This biscuit sandwich brought it to the next level! The bacon was a nice bonus too. 🙂
This recipe was adapted from King Arthur flour. I grated the butter and modified the baking time. They were very buttery and full-flavored.
Yield: 6 3-inch biscuits
Posted in Baking, Quick, Recipes, The Piggy Pancake (Breakfast)
Tags: biscuits, breakfast, butter, buttermilk, discard, easy, fast, quick, sandwich, sourdough, starter
I am going to share a couple more breakfast recipes that use sourdough starter. I was in LOVE with these muffins! They are sweetened with pure maple syrup, are loaded with blueberries, and incorporate cornmeal. Delicious.
This recipe was adapted from King Arthur Flour. I used whole wheat pastry flour instead of all-purpose flour, and added vanilla extract. Wholesome and tasty!
Posted in Baking, Muffins, Quick, Recipes, The Piggy Pancake (Breakfast)
Tags: blueberry, breakfast, cornmeal, discard, honey, maple syrup, molasses, muffins, sourdough, starter, whole wheat, whole wheat pastry flour
I have another special breakfast to share. Having a treat to start the day brings a little sunshine. 🙂
I am not really a bread person, but I do really enjoy English muffins. I often have a whole wheat “British muffin” from Trader Joe’s for breakfast. Naturally, this bread full of nooks and crannies caught my eye.
The recipe is from Shauna Sever’s Midwest Made: Big, Bold Baking from the Heartland. It is easy and relatively quick to prepare, with only one rising time. She suggests baking the loaf in a German Rehrucken (crimp loaf pan) or standard loaf pan. I baked the loaf in my favorite Pullman loaf pan and modified the baking time accordingly.
The original recipe recommends making it a day ahead to serve it toasted the next day. We ate warm from the oven, slathered with salted Irish butter and our homemade strawberry-vanilla bean jam. We did toast the leftovers! Perfect.
Yield: One loaf
- nonstick cooking spray, for pan
- 3 T (30 g) yellow cornmeal, divided
- 2 1/4 tsp instant yeast
- 1/3 cup (75 g) warm water (110° to 115°F/43° to 46°C)
- 3 tsp granulated sugar, divided
- 3 cups (384 g) unbleached all-purpose flour, spooned and leveled
- 1 1/2 tsp fine sea salt
- 1/4 tsp baking soda
- 1 cup (225 g) well-shaken buttermilk, at room temperature
- 2 T plus 1 tsp (32 g) vegetable oil (I used canola oil)
- 1 T unsalted butter, melted
- Lightly spray a 9×5-inch (23×12.7 cm) metal loaf pan, German Rehrucken crimp loaf pan, or Pullman loaf pan with nonstick cooking spray. Wipe away any excess that pools in the edges.
- Dust the pan all over with about 2 tablespoons of cornmeal; tap out the excess.
- In a small bowl, whisk together the yeast, warm water, and 1 teaspoon of the sugar. Let rest for a couple of minutes.
- In the bowl of an electric mixer fitted with the paddle attachment, whisk together the flour, the remaining 2 teaspoons of granulated sugar, salt, and baking soda.
- On low-speed, stir in the buttermilk, oil, and finally the yeast mixture. Mix until incorporated. (It is very important that the buttermilk is at room temperature so that the dough can rise well.)
- Increase the speed to high and mix for 1 minute, stopping halfway through to scrape down the bowl. The dough will be soft and sticky.
- Scrape the dough into the prepared pan.
- Oil your hands lightly and pat the dough gently and evenly into the pan.
- Sprinkle the top with the remaining tablespoon of cornmeal.
- Cover with plastic wrap and let rise until doubled and the dough comes about 1 inch from the top of the pan, about 1 hour. (I used a proofing oven.)
- During the rise, position a rack in the center of the oven and preheat it to 400°F/200°C.
- Bake the bread until golden and risen, with a hollow sound when tapped int he center, 22 to 25 minutes for a standard or crimped loaf pan, or 18 to 20 minutes for a Pullman loaf pan. The internal temperature should register at least 190°F/88°C on an instant-read thermometer.
- Turn out the bread onto a wire rack. Brush lightly all over with the melted butter. (I only brushed the top.)
- Let cool completely before slicing- if you can wait!
Posted in Baking, Bread, Recipes, The Piggy Pancake (Breakfast)
Tags: bread, breakfast, buttermilk, easy, English muffin, loaf, Midwest Made, muffins, pullman, rehrucken, rolls, yeast