I have made these wonderful rolls on numerous occasions. I love that they can be prepared from start to finish in an hour or two. We have eaten them as dinner rolls and as sandwich rolls.
This recipe was adapted from HeartsContentFarmhouse.com. I weighed the ingredients, and used a stand mixer and warming drawer. Similar to Portuguese rolls, these have also become a family favorite.
Yield: 8 rolls
- 7 oz of thick liquid pourable starter (1 1/4 cups)
- 13 oz white bread flour (2 1/2 cups to 3 cups)
- 6.5 oz of water (3/4 cup plus 1 tablespoon)
- 1/2 teaspoon of granulated sugar
- 1 1/2 teaspoons coarse salt
- 1/2 teaspoon of yeast
- Combine the starter, flour, water, and sugar in a large bowl. Stir to combine. The mixture should be a slightly sticky dough.
- Cover and allow to rest for about 20-40 minutes. (I put the covered bowl in a warming drawer for 20 minutes.)
- Add the salt and yeast on top of the dough, and transfer it to whatever you are using to knead. For a stand mixer, use the dough hook and set it on low for about 5 to 7 minutes. If kneading by hand, knead for about 10 minutes (with a 5 minute rest halfway) without adding any additional flour. ( If using a bread machine, set it on the dough cycle.)
- Check the consistency of the dough after a few minutes of kneading. It may seem sticky, but should clear the sides of the bowl. If it seems very wet, add more flour a few tablespoons at a time.
- When the dough is kneaded, cover it and put in in a warm place to rise between 40-90 minutes. (If using the bread machine, let it complete the cycle and leave it in the machine a bit longer.)
- When the dough has completed its first rise, dump it onto the counter or a cutting board. Prepare a rimmed baking sheet with parchment paper dusted with cornmeal.
- Divide the dough into 8 equal pieces. I use a scale and aim for a tad over 3 ounces for each.
- Shape the pieces into rolls by pinching the bottoms. Place on the cornmeal dusted parchment.
- Cover with heavily greased plastic wrap and allow to rise again at room temperature for 30-45 minutes. (I placed the baking sheet in a warming drawer for 45 minutes.)
- Fifteen minutes prior to the end of the rising time, preheat your oven to 450 degrees. Place one rack in the center, and one in the lower middle area. Place an empty baking sheet on the lower rack to get hot while the over heats.
- Rub the top of each roll with flour. Slash, if desired, using kitchen shears, a lame, or sharp knife. Cover while the oven is preheating.
- When the oven has heated and the rolls have risen, pour 1 cup of water on the hot baking sheet to create steam. (It may buckle.)
- Place the rolls inside the oven and bake for 15-21 minutes, until browned outside and until the internal temperature reads 210 degrees on an instant thermometer. Cool on wire rack.
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
- Ideally, feed your starter the morning you are planning to make the dough. Leave it at room temperature for up to 12 hours. (I weighed and fed 3oz of starter with equal parts water and flour and left it loosely covered at room temperature for 10 -12 hours.)
- 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 sandwich bread was so pretty! It also sliced like a dream. 🙂
The recipe is from The Bread Baker’s Apprentice, via Smitten Kitchen.com. I weighed the flours and used coarse salt. I mixed and kneaded the dough in a stand mixer and used a proofing oven as well.
The original post had a link for the windowpane test– which was quite helpful! I added additional kneading time to my dough after it failed the test.
Yield: One 2-pound loaf
- 2 1/2 cups (11.25 oz) unbleached high-gluten or bread flour
- 1 1/2 cups (6.75 oz) whole-wheat flour
- 1 1/2 tablespoons (.75 oz) granulated sugar or honey
- 1 1/2 teaspoons (.38 oz) coarse salt
- 3 tablespoons (1 oz) powdered milk
- 1 1/2 teaspoons (.17 oz) instant yeast
- 2 tablespoons (1 oz) unsalted butter, at room temperature
- 1 1/4 cups (10 oz) water, at room temperature
- In the bowl of a stand mixer, stir together the high-gluten/bread flour, whole-wheat flour, sugar (if using), salt, powdered milk, and yeast in a 4-quart mixing bowl.
- Add the butter, honey (if using), and water.
- Using the paddle attachment, mix on low speed until the ingredients form a ball. If there is still flour in the bottom of the bowl, dribble in additional water. The dough should feel soft and supple. It is better for it to be a little too soft that to be too stiff and tough.
- Using a dough hook, knead the dough on medium speed for 6 to 8 minutes. (To knead by hand, sprinkle flour on the counter, and transfer the dough, and begin kneading, adding more flour if needed to make a firm, supple dough that is slightly tacky but not sticky. Kneading should take about 10 minutes.) The dough should pass the windowpane test and register 77 to 81 degrees F.
- Lightly coat a large bowl with cooking spray and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
- Ferment at room temperature for 1 1/2 to 2 hours, or until the dough doubles in size. (I used a proofing oven for 1 1/2 hours.)
- Remove the dough from the bowl and press it by hand into a rectangle about 3/4 inch thick, 6 inches wide, and 8 to 10 inches long.
- Form it into a loaf by working from the short side of the dough, rolling up the length of the dough one section at a time, pinching the crease with each rotation to strengthen the surface tension. It will spread wider as you roll it.
- Pinch the final seam closed with the back edge of your hand or with your thumbs.
- Place the loaf in a lightly oiled 8 1/2 by 4 1/2 inch bread pan; the ends of the loaf should touch the ends of the pan to ensure an even rise. Mist the top with spray oil and loosely cover with plastic wrap.
- Proof at room temperature for approximately 60 to 90 minutes (final rising times vary), or until the dough crests above the lip of the pan. (I used a proofing oven and the dough was ready in about 45 to 50 minutes.)
- Preheat the oven to 350° F with the oven rack on the middle shelf. (I used the true convection setting.)
- Place the bread pan on a sheet pan and bake for 30 minutes.
- Rotate the pan 180° for even baking and continue baking for 15 to 30 minutes, depending on the oven. The finished loaf should register 190° F in the center, be golden brown on the top and the sides, and sound hollow when thumped on the bottom.
- When the bread is finished baking, remove it immediately from the loaf pan and cool it on a rack for at least 1 hour, preferably 2 hours, before slicing or serving.
Posted in Baking, Bread, Recipes
Tags: bread, bread flour, honey, loaf, powdered milk, sandwich, wheat, whole wheat, yeast
On Long Island, this bread would be called really good Italian bread. 🙂 The King Arthur Flour website titled it “The Easiest Loaf of Bread You’ll Ever Bake.” I think this may be true!
My husband is a bread guy, so I’ve made one of our favorite loaves a few times in the bread machine during this self-quarantine. It may be a little bit easier to use a bread machine, but not significantly. This loaf was a nice change- completely different- crusty on the outside and soft and fluffy on the inside.
This simple recipe is from King Arthur Flour.com. I weighed the flour, made the dough in a stand mixer, and used a proofing oven. My daughter declared that it was the best bread she’s ever had in her life!
Yield: 2 loaves
Time: 2 hours 10 minutes
Posted in Baking, Bread, Recipes
Tags: bread, bread flour, crusty, easy, European, homemade, Italian, King Arthur, loaf, steam, white bread
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I had a few friends over for lunch the other day. Fun! One of them had just met with a nutritionist and was on a menu plan that didn’t include bread or fruit- or any sugar, actually. I thought… I need to do that. But then, my husband suggested that I bake a loaf of bread. 🙂
My friend had to eat a deconstructed sandwich- and even had to remove the tomato! As I’m sure her suffering will be completely worth it, I might reconsider a dietary change when this delicious loaf is gone! 😉
This recipe was adapted from The King Arthur Flour 200th Anniversary Cookbook. I modified the recipe to incorporate bread flour and bake in a bread machine. It was very soft and moist. Amazing sandwich bread.
Yield: One loaf
For the Oat Mixture:
- 3/4 cup boiling water
- 1/2 cup rolled or steel-cut oats
- 4 T plus 1/2 tsp honey
- 2 T unsalted butter
- 1/2 T coarse salt
For the Dough:
- 1/4 cup warm water
- 1 cup white whole wheat flour
- 2 cups bread or all-purpose flour
- 1/2 T bread machine yeast
- In the bread machine loaf pan: Combine the boiling water, oats, honey, butter, and salt. Let cool slightly.
- Add the warm water.
- Add the flours; spread into the corners of the pan to create a level surface.
- Make a well in the center of the flour; place the yeast in the well.
- Set the bread machine to Basic 1 1/2 pound loaf, medium crust color. Wait & Enjoy!
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Posted in Baking, Bread, Recipes
Tags: bread, bread flour, bread machine, honey, King Arthur, oatmeal, oats, sandwich bread, steel cut oatmeal, whole wheat
Years ago, I bought a rusty old cast iron Dutch oven at a community sale. The sale was held at a local horse farm. It was so picturesque, I had to buy something! 🙂 (It’s hard for me to pass up on any cast iron anyway…) I cleaned it up and re-seasoned it, but, I will admit it has taken a back seat to my enameled cast iron pots. Finally, I know why I needed it! It was the absolute perfect vessel to bake this beautiful bread in.
This is one of the all-time most popular recipes ever published in the New York Times. It was adapted from Jim Lahey, owner of Sullivan Street Bakery. The recipe is very forgiving and is practically effortless, but takes almost 24 hours to complete. The most difficult part for me was deciding what time frame would work the best to start the bread! (I decided to start at 3 pm, by the way.)
My house is too cold this time of year to let the dough rise at room temperature, so I used a proofing oven. I also used a greased bowl for the second rise because others had commented that the dough is so sticky it becomes difficult to manage. Next time, I would make 2 loaves at once. (Seems so obvious now!) I would also try incorporating whole wheat flour for half of the bread flour. This bread is so fabulous my family wants me to make it at least once a week!
I’m bringing my prize loaf to share at Angie’s Fiesta Friday #109 this week, which I’m co-hosting (fun!) with Lily of Little Sweet Baker. I am also sharing it at Throwback Thursday hosted by Mollie, Quinn, and Meaghan. Come join us! Enjoy!
- 3 cups all-purpose or bread flour, more for dusting (preferably King Arthur)
- ¼ teaspoon instant yeast
- 1 ¼ teaspoons coarse salt
- cornmeal or wheat bran, as needed
- cooking oil spray, as needed
- In a large bowl combine flour, yeast and salt.
- Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky.
- Cover bowl with plastic wrap or a cotton towel. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. (I put the covered bowl in the oven under a proofing setting (85 degrees) for 6 hours, left it in the closed oven for 10 hours, and then returned it to the proofing setting for the remaining 2 hours.) Dough is ready when its surface is dotted with bubbles.
- Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
- In the meantime, wash the bowl.
- Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball.
- Coat the bowl with cooking oil spray and sprinkle with cornmeal.
- Place the dough seam side down into the bowl. Cover with another cotton towel and let rise for about 2 hours. (I placed mine back in the oven on the proofing setting.) When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
- At least a half-hour before dough is ready, heat oven to 450 degrees. (I used the convection setting.) Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats.
- When dough is ready, carefully remove pot from oven.
- Coat the top of the dough with cooking oil spray and lightly sprinkle with cornmeal.
- Turn the dough over into the pot, seam side up. (It may look like a mess, but that is okay.) Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
- Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack. Enjoy!
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