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.
Last spring, when the “New York Pause” of self-isolation began, our family enjoyed many special Happy Hours. My son tried every flavor of San Pellegrino soda and my daughter’s beverage alternated between lemonade and Arnold Palmer. We have limited these indulgences to once a week (if at all) at this point. 😉
The kids and I made these soft pretzels on a couple of these occasions. I loved that we all shaped them differently! We ate them with a variety of mustards and with warm queso (from Trader Joe’s) on another occasion. The melted butter was essential.
This recipe was adapted from King Arthur flour. I used active dry yeast and omitted the malt. Great.
For the Dough:
Prepare a rimmed baking sheet by spraying it with vegetable oil spray, or lining it with parchment paper.
Mix and knead the dough ingredients — by hand, mixer, or bread machine — to make a cohesive, fairly smooth dough. It should be slightly sticky; if it seems dry, knead in an additional tablespoon or two of water.
Cover the dough and let it rest for 45 minutes. It will rise minimally. Towards the end of the rising time, preheat the oven to 350°F, preferably on convection.
Turn the dough out onto a lightly greased work surface, fold it over a few times to gently deflate it, then divide it into 12 pieces, each weighing about 2 1/4 to 2 1/2 ounces.
Roll each piece of dough into an 18″ rope. Shape each rope into a pretzel.
Brush the pretzels with water and sprinkle lightly with coarse pretzel salt.
Bake the pretzels for 25 to 30 minutes, until they’re a light golden brown. Note: This is correct; there’s no need to let the shaped pretzels rise before baking.
Remove the pretzels from the oven, and brush with melted butter, if desired. (We thought it was essential!)
Serve with a variety of mustards and/or queso, as desired.
As a big fan of English muffins, I tried a few sourdough versions before finally finding this successful one. It was worth it!
This recipe is from Emilie Raffa’s book, Artisan Dough Made Simple, via thelemonapron.com. I may need this book. 🙂 I cooked the muffins in a large cast iron skillet but may try to expedite the process by using a griddle next time. They were equally delicious with mustard egg and cheese as with butter and jam.
Yield: 12 to 14 muffins
245grams (1 cup plus 1 tsp) milk, whole or 2%
120grams(1/2 cup) water
56grams(4 tbsp) unsalted butter,cubed
75grams(heaped 1/2 cup) bubbly active starter
24grams (2 tbsp) granulated sugar
500grams(4 cups plus 2 tbsp) all purpose flour
9grams(1 1/2 tsp) salt
Cornmeal or semolina flour, for dusting
To Make the Dough:
In a small saucepan, warm the milk, water and butter together over low heat, or in the microwave. Cool slightly before adding to the dough.
Add the starter and sugar to a large bowl. Slowly pour in the warm milk mixture, while whisking to combine.
Add the flour and salt. Mix with a fork to form a rough dough, then finish by hand to fully incorporate the flour. Cover with a damp towel and let rest 30 minutes. Meanwhile replenish your starter and store according to preference.
After the dough has rested, work the mass into a semi-smooth ball, about 15-20 seconds. (I did this on a lightly floured piece of plastic wrap.)
Place dough in a lightly greased bowl.
Cover the bowl with the damp towel and let rise until double is size, about 8-10 hours at 70 degrees F. (21C) (I let the dough rise for about 5 hours in a proofing oven.)
Once fully risen, cover the dough in lightly oiled plastic wrap and chill in fridge overnight.
In the morning, remove the cold dough from the fridge onto a floured surface. Let it rest 10 minutes.
Line two sheet pans with parchment paper and sprinkle a generous amount of cornmeal all over them. This will prevent the dough from sticking.
With floured hands, pat the dough into a rectangle or oval, about 1/2 inch (1.25 cm) thick.
Cut rounds about 3 inches in diameter (you can use the rim of a drinking glass: use a rim that isn’t too thick) You should get 10-12 rounds. (I used a Bonne Maman jam jar.)
Place them onto the cornmeal on the baking sheets. Sprinkle tops with more cornmeal.
For the Second Rise:
Cover the dough with a damp towel and let rest till puffy, about 1 hour depending on the temperature of your kitchen. (I used a proofing oven.)
To Cook the Muffins:
Warm a large cast iron or non-stick skillet (you can also use a cast iron griddle) over low to medium-low heat.
Place a few rounds of dough into the pan to fit comfortably. Don’t worry, they really won’t spread.
Cook on one side for about 8 to 10 minutes, checking at the halfway mark for even browning. Adjust the heat if necessary. Flip the muffins over and continue to cook for an additional 8-10 minutes. When ready, the muffins should feel lightweight and the sides should spring back when pressed gently.
Transfer the muffins to a wire rack to cool. Continue cooking the remaining rounds.
When ready to eat, split them open using a fork piercing into the equator of each all the way around and gently prying open.
Muffins will stay fresh 2 days, stored in an airtight container or plastic bag at room temperature.
The tip to cooking English muffins is to find balanced heat. If the flame is too high, the outside will brown too quickly leaving the center undercooked. If you find this has happened, finish baking the muffins in a low heat oven (about 250F) until cooked through.
You can avoid this by doing a test run with one or two muffins to begin with to help guide your stove top heat.
You can make the dough Friday morning before you leave the house for the day, put it in the fridge at the end of the day, and then bake them on Saturday morning for a great treat.
Compared to my last post, this is a more classic sourdough loaf. Like the other loaves, it has a great crumb and tender texture inside but this loaf has a crispy top crust and a more pronounced sourdough flavor.
This recipe is from Bob’s Red Mill. The original recipe states that it is ideal for all kinds of sandwiches, as well as toast, bread pudding and bread crumbs. We enjoyed it for wonderful sandwiches and toast, but making bread pudding with this beautiful loaf might need to happen in the future. 🙂
Yield: One 2-pound loaf
1 ¼ cups room temperature water, 75°F (10 fl oz)
2/3 cup active sourdough starter (6 1/2 oz)
3 1/3 cups unbleached all-purpose flour (1 lb)
1 T table salt or 4 tsp Kosher salt
In a large mixing bowl, dissolve water and starter.
Add flour and mix until a rough and shaggy dough forms, about 4 minutes (low-speed if using an electric mixer).
Cover with a towel and let rest for 15 minutes.
Add salt and mix until a slightly soft and elastic dough (which easily pulls away from the sides of the bowl) forms, 6–10 minutes by hand or about 2–4 minutes on medium speed with an electric mixer. To ensure proper gluten development, tear off a small piece of dough and stretch it as thin as possible; if a thin, transparent “window” is visible without any tearing, the dough is ready to proof.
Transfer dough to a large lightly oiled bowl, turning dough to coat all sides in oil. Cover with plastic and let rise in a warm place until puffy, about 30 minutes.
Punch down the center of the dough and fold all four sides into the center. Flip dough upside down, cover, and let rise again, another 30 minutes.
Repeat the punch and rise a total of four times (2 hours). The dough has properly proofed when a light push with a finger leaves an indentation that does not spring back.
Remove proofed dough from the bowl and place on a floured work surface. Gently stretch into a 10-inch rectangle. Fold the short ends of the dough to meet in the center. Fold the top of the dough to the center and lightly seal with fingertips. Fold the top of the dough to the bottom and seal with the heel of the hand, then gently roll into a 6-inch long cylinder. Cover and let rest 15–20 minutes.
Uncover the dough and turn the cylinder seam-side-up on a floured work surface. Press and gently stretch the dough to a 6-inch rectangle. Fold the top of the dough to the center and press with the fingertips to seal and tighten. Fold the top of the dough to the bottom and seal with the heel of the hand. Gently roll the dough into a tight and smooth 8-inch loaf.
Place the dough in a lightly oiled 8 x 4-inch loaf pan. Cover with plastic and proof until puffy and an indentation does not spring back, 30–40 minutes. (My final rise time was about 1 hour, just until the dough rose over the rim of the loaf pan.)
Meanwhile, preheat an oven to 450°F. Place a baking tray on the lowest rack of the oven and place a baking stone (if using) on the center rack. Make sure the oven (and baking stone) preheat for at least 30 minutes.
When the dough is ready to bake, gently score the top of the loaf with a few slashes using a lame, kitchen shears, razor blade, or very sharp knife.
Place the loaf pan on the preheated baking stone and pour 4 cups of water into the baking pan on the bottom rack. Quickly close the oven door and let bake at 450°F until browned on top, 35–45 minutes. To ensure doneness, gently remove the bread from the pan and tap the bottom of the loaf–a hollow sound should be audible. Using a probe thermometer, test for a final interior temperature of 200–210°F.
I have two sourdough sandwich loaves to share. This recipe makes two tender and delicious loaves, absolutely perfect for sandwiches. The inclusion of dry milk and butter resulted in a prolonged storage time compared to typical sourdough loaf. It sliced very easily as well.
This recipe was adapted from King Arthur Flour. The levain is prepared the night before making the dough. The dough also incorporates instant yeast to expedite the rising times.
Yield: Two 8-inch loaves
For the Levain:
1 cup + 1 tablespoon (128g) King Arthur Unbleached All-Purpose Flour
1/2 cup + 1 tablespoon (128g) cool water (60° to 70°F)
3 tablespoons (44g) ripe (fed) sourdough starter
For the Dough:
5 1/4 cups (631g) King Arthur Unbleached Bread Flour or King Arthur Unbleached All-Purpose Flour*
scant 6 tablespoons (50g) nonfat dry milk
1/4 cup (50g) granulated sugar
2 1/2 teaspoons salt
2 teaspoons instant yeast
1/4 cup (4 tablespoons, 57g) unsalted butter, room temperature
1 1/2 cups (340g) water (70° to 80°F)
all of the ripe levain
To Make the Levain:
Mix all of the levain ingredients together and place in a covered container with room for the levain to grow. It will almost double in size, and will take about 12 hours to ripen (ferment) at room temperature (70°F). When perfectly ripened, there’ll be large bubbles (mostly below the surface) creating a somewhat rippled effect. It’ll appear almost fluffy. If the levain is covered with a froth of tiny bubbles, it’s a bit over-ripened; but don’t worry, you can still use it.
To Make the Dough:
Mix and then knead together all of the dough ingredients, including the levain, to make a smooth, supple, and not overly sticky dough. (I used a stand mixer.)
Place the kneaded dough in a lightly greased bowl, cover the bowl, and let the dough rise for 1 to 2 hours, until doubled in size. (I used a proofing oven.)
Divide the dough in half, and shape each half into 8″ logs. (I used a scale to divide the dough evenly, about 710 grams per loaf.)
Place the logs, seam side down, in two lightly greased 8 1/2″ x 4 1/2″ bread pans. (9″ x 5″ pans will also work)
Cover the pans with lightly greased plastic wrap, and let the loaves rise until they’ve crowned about 1″ over the rim of the pan, about 45 minutes to 1 hour (or up to 2 hours). (I used a proofing oven.)
Towards the end of the rising time, preheat the oven to 375°F.
Bake the bread for 25 to 35 minutes, until the crust is golden brown and the sides of the loaf feel firm.
Remove the loaves from the oven, and turn them out of the pans onto a rack to cool. Let them cool completely before slicing.
*All-purpose flour will produce a somewhat stickier dough.
Note: To prevent a wrinkled top surface: Slash the top of the loaf several times before baking, much as you would a baguette. This helps release the steam that gathers under the crust, which can produce wrinkles as the baked loaf cools.
Yes! Another sourdough recipe- all so good! I love that this recipe combines two of the most popular items to bake during this period of self-isolation- sourdough and banana bread. 🙂
This recipe was adapted from theperfectloaf.com. I incorporated whole wheat flour, added turbinado sugar to the topping, and baked the loaf in a Pullman loaf pan, adjusting the baking time accordingly. I loved that this version included olive oil for moisture and honey for sweetness. Lovely.
We ate it as-is, but the original recipe recommends spreading full-fat Greek yogurt over the top of each slice.
Yield: One standard or Pullman loaf
240g (2 cups) spelt, whole wheat, all-purpose flour, or a mix
3g (1/2 teaspoon) baking soda
3g (1/2 teaspoon) sea salt
125g (1 cup) chopped walnuts or pecans, divided
126g(1/2 cup or 1 stick) butter, at room temperature
100g (1/2 cup lightly packed) brown sugar
125g (3/4 cup, stirred down) sourdough starter
42g (2 tablespoons) raw honey
3 super ripe medium mashed bananas (almost black and mushy)
28g (2 tablespoons) extra virgin olive oil
4g (1 teaspoon) vanilla
zest of 1 lemon, optional
turbinado sugar, for topping, optional
Preheat your oven to 350ºF, preferably on convection.
Coat a 9×5-inch loaf pan or Pullman loaf pan with cooking oil spray.
In a large mixing bowl combine flour, baking soda, and salt.
In a small bowl, mix a handful of chopped walnuts or pecans and a teaspoon or two of turbinado sugar. Set aside to be used as the topping later.
In the bowl of a stand mixer, cream butter and sugar until fluffy, about 3 minutes.
Add the eggs, one at a time. While mixing, scrape down the sides of the bowl.
Add in sourdough starter, honey, mashed bananas, and olive oil.
Add in the vanilla.
Add the flour mixture slowly, pausing to scrape down the sides if necessary.
By hand, fold in the remaining walnuts or pecans and lemon zest.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Sprinkle on the reserved chopped nuts and sugar.
Bake for 45-50 minutes in a Pullman loaf pan or 55-65 minutes in a standard loaf pan. (It’s better to undercook this than overcook: you want it moist.)
Let cool in pan for 10 minutes and then gently remove onto a wire rack to thoroughly cool.
Note: This banana bread will stay moist for days after baking, but be sure to wrap it tightly in plastic wrap or place in an airtight container to prevent moisture loss.
I love making muffins with my sourdough starter discard. Both of these muffins were very wholesome, minimally sweet, and had a wonderful crumb/texture. I incorporated whole wheat flour into both varieties and also sprinkled the top with cinnamon sugar prior to baking. I think that the sweetness on top was an essential addition.
The Oatmeal Raisin Muffin recipe was adapted from Food.com, contributed by Yankiwi. I weighed the ingredients, incorporated whole wheat flour and cinnamon in the batter, and sprinkled the tops with cinnamon sugar prior to baking. I also reduced the baking time for a convection oven.
Sourdough Oatmeal Raisin Muffins
Yield: 12 muffins
90 g (1 cup) rolled oats
1 cup milk (I used whole milk)
113 g (1/2 cup) sourdough starter, unfed
1/3 cup canola oil
1 egg, lightly beaten
1/2 cup raisins
120 g (1 cup) all-purpose flour
57 g (1/2 cup) whole wheat or white whole wheat flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp ground cinnamon
1/2 tsp coarse salt
1/2 cup light brown sugar
cinnamon sugar or turbinado sugar, for sprinkling (see Note)
Preheat oven to 400°F (200°C), preferably on convection.
In a medium bowl, combine rolled oats and milk. Set aside to soak.
Grease 12 muffin cups; set aside. (I used cooking oil spray.)
Stir sourdough starter, oil, egg and raisins into soaked oats; set aside.
In a large bowl mix together flour, baking powder, baking soda, cinnamon, salt, and brown sugar.
Add oats mixture. Stir until dry ingredients are just moistened; don’t over mix.
Divide batter among the 12 cups. (I used a cookie scoop.)
Sprinkle the tops with cinnamon sugar or turbinado sugar.
Bake in preheated oven 15 to 25 minutes, or until golden brown. Remove promptly from muffin cups.
Can be served hot or cold.
Whole Wheat Sourdough Apple Cinnamon Muffins
The Whole Wheat Sourdough Apple Cinnamon Muffin recipe was adapted from tastykitchen.com, contributed by baking barrister. I weighed the ingredients, added salt, incorporated brown sugar and reduced the total amount of sugar by half, modified the proportions and baking time, and used a Pink Lady apple. They were very moist and tasty.
Yield: 12 muffins
170 g (3/4 cup) sourdough starter, unfed
113 g (1 cup) whole wheat flour or white whole wheat flour
50 g (1/4 cup) granulated sugar
100 g (1/2 cup) light brown sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp coarse salt
1 T ground cinnamon
2 tsp pure vanilla extract
4 T (1/4 cup) canola or vegetable oil
1 large apple, peeled, cored and cut into 1/4-inch chunks (I used a Pink Lady apple)
cinnamon sugar, for sprinkling (see Note)
Preheat your oven to 350F, preferably on convection.
Thoroughly mix the starter, flour, sugars, baking soda, baking powder, salt, cinnamon, egg, vanilla extract, and oil.
Fold in the apple chunks.
Using cooking oil spray, generously grease a muffin tin.
Divide batter among the 12 cups. (I used a cookie scoop.)
Sprinkle the tops with cinnamon sugar or turbinado sugar.
Bake for 17 to 24 minutes, until they pass the toothpick test. Promptly remove from muffin cups.
Serve warm or at room temperature. Let cool completely before storing.
Note: I usually have leftover cinnamon sugar in my kitchen. Proportions vary, but 2 tablespoons of granulated sugar mixed with 2 teaspoons of ground cinnamon is a nice start. More sugar can be added to taste.