On Wednesday I waxed poetic on the wonders of sourdough and hopefully talked you into beginning your very own sourdough starter. Of course, if you just got started on Wednesday your starter isn’t ready for baking quite yet. However, I didn’t want to leave you without a recipe to try when it’s good to go on Day 5. So we’re going to get right down to business, I’ve got doubles for you today: a basic sourdough loaf, and one of my favorite adaptations so far; a sourdough loaf with parmesan, cherry or grape tomatoes, garlic, and rosemary. Both are completely awesome.
Basic sourdough is great because it can be used for anything! French toast, sandwiches, dipping in olive oil and balsamic, sopping up the last of the ragu from the bottom of the bowl, or best of all butter and more butter. The parm and tomatoes has a very nice Italian feel and also works great for everything mentioned before, minus the French toast. Tomato French toast just doesn’t work for me. I know savory French toast is a thing but, I’m just not feeling it. Sorry. However I digress, so here are your recipes.:
PrintBasic Sourdough Loaf
Yields three Italian style loaves or six baguettes. Prep takes aprox. 20 minutes. Total rise time (2 rises) takes between 3 and 3 1/2 hours. Bake time takes aprox. 20 min.
Ingredients
Scale
- 1 and 1/2 teaspoons active dry yeast
- 2 teaspoons of sugar
- 1 and 1/4 cups lukewarm water
- 2 cups sourdough starter, the constancy of pancake batter
- 4 and 1/2 cups all purpose flour + additional as needed
- 2 and 1/2 teaspoons of salt
- olive or canola oil for rising bowl
- one cup hot water to create steam while baking
Instructions
- 1. In the bowl of a large stand mixer add the active dry yeast, sugar, and pour the lukewarm water over the top. Stir gently and allow to stand about 10 minutes until the yeast is foamy.
- 2. Add the sourdough starter to the mixing bowl and mix to begin to dissolve into the water. It is ok if the starter is not fully dissolved.
- 3. Add the flour and salt to the mixing bowl. Mix on the dough setting with the dough hook, until a course sticky dough begins to form. If the dough remains too sticky to handle add a small amount of additional flour. However, the stickier the dough the lighter the bread so do not add extra flour if not absolutely necessary. Knead using the dough setting on the mixer for an additional 7 minutes or 10 minutes by hand. If kneading by hand turn out onto a lightly floured surface and lightly dust hands with flour.
- 4. Coat a large metal bowl lightly with olive or canola oil. Put the dough in the bowl and cover loosely with a towel or plastic wrap. Place the bowl in a warm location and allow the dough to rise for 90 minutes or until doubled in bulk.
- 5. Gently punch down the dough and divide into either three or six even parts. Shape either three Italian loaves or six baguettes. Place the loves on baking pans spaced with plenty of room to rise a second time. Cover loosely with a floured towel. Loaves should rise for 1 and 1/2 to two hours and will be puffy.
- 6. Position one oven rack in the center of the oven and the other on the bottom. Place a metal oven safe skillet (or pan if you don’t have a skillet) on the bottom rack. Preheat the over to 450*. The oven should be ready for baking after 15-20 minutes.
- 7. Before baking make three diagonal slashes using a sharp knife in the loaves. For a taller loaf do not make the cuts. Prepare you hot water and place it with in easy reach of the oven.
- 8. Place the baking sheet in the oven on the center rack. (Cook only one baking sheet’s worth of bread at a time for best results.) Pour the cup of hot water onto the metal skillet on the bottom rack and close the oven door as quickly as possible. This will create the steam, which will produce the crisp outer crust of traditional artisan breads. Bake for 20-25 minutes or until the loaves are golden brown. The loaf will make a hollow sound when tapped on when complete. Allow to cool and serve.
Sourdough With Parmesan Tomatoes, Garlic and Rosemary
Yields three Italian style loaves or six baguettes. Prep takes aprox. 20 minutes. Total rise time (2 rises) takes between 3 and 3 1/2 hours. Bake time takes aprox. 20 min.
Ingredients
Scale
- 1 and 1/2 teaspoons active dry yeast
- 2 teaspoons of sugar
- 1 and 1/4 cups lukewarm water
- 2 cups sourdough starter, the constancy of pancake batter
- 4 and 1/2 cups all purpose flour + additional as needed
- 2 and 1/2 teaspoons of salt
- 1 tablespoon garlic powder
- 3/4 cup of grated parmesan
- 1/2 tablespoon dried rosemary
- olive or canola oil for rising bowl
- 1 and 1/2 cup cherry or grape tomatoes washed, dried and sliced in half
- one cup hot water to create steam while baking
Instructions
- 1. In the bowl of a large stand mixer add the active dry yeast, sugar, and pour the lukewarm water over the top. Stir gently and allow to stand about 10 minutes until the yeast is foamy.
- 2. Add the sourdough starter to the mixing bowl and mix to begin to dissolve into the water. It is ok if the starter is not fully dissolved.
- 3. Add the flour and salt to the mixing bowl. Mix on the dough setting with the dough hook, until a course sticky dough begins to form. If the dough remains too sticky to handle add a small amount of additional flour. However, the stickier the dough the lighter the bread so do not add extra flour if not absolutely necessary.
- 4. Add the parmesan, garlic powder, and dried rosemary to the dough. Mix in the additional ingredients using the dough setting on the mixer. Knead for an additional 7 minutes or 10 minutes by hand. If kneading by hand turn out onto a lightly floured surface and lightly dust hands with flour.
- 5. Coat a large metal bowl lightly with olive or canola oil. Put the dough in the bowl and cover loosely with a towel or plastic wrap. Place the bowl in a warm location and allow the dough to rise for 90 minutes or until doubled in bulk.
- 6. Gently punch down the dough. Add the tomatoes to the dough and gently fold them into the dough by hand.
- 7. Divide the dough into either three or six even parts. Shape either three Italian loaves or six baguettes. Place the loves on baking pans spaced with plenty of room to rise a second time. Cover loosely with a floured towel. Loaves should rise for 1 and 1/2 to two hours and will be puffy.
- 8. Position one oven rack in the center of the oven and the other on the bottom. Place a metal oven safe skillet (or pan if you don’t have a skillet) on the bottom rack. Preheat the over to 450*. The oven should be ready for baking after 15-20 minutes.
- 9. Before baking make three diagonal slashes using a sharp knife in the loaves. For a taller loaf do not make the cuts. Prepare you hot water and place it with in easy reach of the oven.
- 10. Place the baking sheet in the oven on the center rack. (Cook only one baking sheet’s worth of bread at a time for best results.) Pour the cup of hot water onto the metal skillet on the bottom rack and close the oven door as quickly as possible. This will create the steam, which will produce the crisp outer crust of traditional artisan breads. Bake for 20-25 minutes or until the loaves are golden brown. The loaf will make a hollow sound when tapped on when complete. Allow to cool and serve.
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