8 Hour Sourdough Bread

8 Hour Sourdough Bread - 2 loaves

This is the recipe I have settled on after trying a lot of different ones.

There is always a loaf of this on our bench and often some sliced and frozen for toast.

Credit to "Sourdough Mom"

Ingredients

• 250g active sourdough starter
• 725g warm filtered water
• 1000g unbleached flour
• 25g salt

Directions
Prepare Dough:
In a large mixing bowl, place 250g of active sourdough starter.
Zero out the scale and add 725g of warm filtered water. Mix until the starter is dissolved.
Add 1000g of flour and 25g of salt. Mix with hand until the dough is the same consistency and there
are no pockets of dry flour remaining.
Stretch and Folds:
Cover the dough and let it rest for one hour.
Perform stretch and folds every 30 minutes for four rounds.
Bulk Fermentation:
After the fourth round, cover the dough and let it bulk ferment on the counter for two hours until it increases by 50%-75% in size. (This step may take longer than 2 hours.) 
Shaping:
Lightly flour the counter. Split the dough in half.
Shape the dough into a large rectangle, then fold one side toward the middle, and repeat with the
other side. Roll up your dough into a ball shape. Shape it into a round ball by pushing your dough
out in a circular motion and pulling in about 3-4 times (tucking in the underside). Let rest for 20
minutes.
Perform the final shaping by repeating the steps you did in the first shape. Place your dough upside
down (seam side up) into a floured banneton.
Proofing:
10. Cover your dough with a kitchen towel or plastic wrap and cold-proof in the refrigerator for 2 hours
or up to 48 hours.
Baking:
Preheat the oven to 500°F (260°C) with a Dutch oven inside.
Once proofed, flip the dough onto parchment paper. Score the dough.
Place the dough with parchment paper into the preheated Dutch oven.
Bake covered at 500°F (260°C) for 35 minutes, then uncover and bake for another 10 minutes at
425°F (220°C).
Remove from the oven and cool for at least one hour before slicing.

Cheesy Sourdough Star Bread

 

This Cheesy Sourdough Star Bread is made with a soft dough layered with roasted garlic butter and melty mozzarella. Twisted into a star shape, it makes the perfect savory center piece for any gathering.

It takes a bit of time to make it, but it's nothing when you see the finished product!

The original recipe is here  https://countryroadssourdough.com/cheesy-sourdough-star-bread/

Ingredients 

• ▢ 300 grams milk, warmed to 100℉, 1 ¼ cup
• ▢ 55 grams butter, melted, ¼ cup
• ▢ 1 large egg, 50 grams
• ▢ 25 grams granulated sugar, 2 Tablespoons
• ▢ 10 grams salt, 2 teaspoons
• ▢ 200 grams active sourdough starter, scant 1 cup
• ▢ 600 grams all-purpose flour, 4 ¼ cups

Filling

• ▢ 30-40 grams garlic, 1 small head 
• ▢ 114 grams butter, ½ cup
• ▢ 5 grams fresh parsley, ¼ cup
• ▢ 400 grams mozzarella cheese, 3 ¾ cups

Egg wash

• ▢ 1 egg
• ▢ 1 teaspoon water

Instructions 

• Mix together the dough ingredients in a bowl or straight edge container until combined. Place the dough on a lightly floured surface and knead the dough for a couple of minutes until the dough is soft and forms a smooth ball. Add a little extra flour if the dough is too sticky to work with. Alternatively, you can knead it in a stand mixer with the dough hook attachment on low speed for a few minutes.

  300 grams milk, 55 grams butter, 1 large egg, 25 grams granulated sugar, 10 grams salt, 200 grams active sourdough starter, 600 grams all-purpose flour
• Set the dough in a warm spot covered, and leave to rise until the dough has doubled in size. At 80°F, it takes about 4-5 hours. 

  Alternatively, you can leave the dough to rise overnight at 68-70°F.
• Meanwhile, prepare the filling. Roast a head of garlic by cutting off the top of the head and peel off excess skin. Wrap the garlic head in foil with a drizzle of oil on top. Roast at 400ºF for about 40 minutes or until soft. 

  30-40 grams garlic
• Once roasted, squeeze out the garlic and beat with the butter and fresh parsley.

  114 grams butter, 5 grams fresh parsley
• Dump the dough onto a lightly floured work surface and divide into four equal pieces.
• Roll out one section in a 9-inch diameter circle. I like to roll it on a round silicone mat. Repeat with the remaining three balls. 
• Place one piece of dough down on the silicone mat or on a piece of parchment paper. Spread ⅓ of the garlic butter mixture on top of the dough and sprinkle with ⅓ of the cheese.
• 

  Place a second layer of dough on top. Repeat that 2 more times, ending with dough on top.
• Place a shot glass or similar sized cup in the center of the dough. Begin by cutting the dough into 4 equal sections, stopping at the cup so the center stays intact. Then cut each section into an additional 4 equal sections. Use a sharp knife or a pizza cutter to easily cut the dough into equal strips. Now you should have 16 cuts around the dough.
• Take 2 strips of dough and twist them in opposite directions two or three times. Squeeze the ends together. Repeat this 7 more times.
• 
• Place the star bread onto a rimmed sheet pan and cover it with a lid or foil. Let the dough rise in a warm spot for about 1-2 hours to rise more until it looks puffy and aerated.
• Preheat the oven to 350ºF. Make an egg wash and brush it on top of the star with a pastry brush. Bake for 40 minutes uncovered.
  
• 
  

Ciabatta bread

I could not believe how easy this was to make. I prefer 8 buns rather than a loaf but both work really well.

I like to use a container with a lid to my make my ciabatta dough, the same one i use for sour dough baking.

Ingredients:
325ml lukewarm water 
3g fast action yeast
50ml olive oil 
425g strong bread flour
10g salt 

-Water should be warm, once you’ve added all of the ingredients, use a spatula to bring it together the dough will be quite sticky.

-Allow the dough to rest for 30mins in a warm place. 

-After the 30 mins, dip your hands in water to avoid sticking and bring the dough together stretching and folding each corner of the dough.

-Rest for another 30mins

-Now repeat the stretching & folding again and allow to rest for another 30 mins.

-Make sure you flour the surfaces well, then use a floured bench scraper or a knife to cut the dough into rough rectangle shapes.

-Transfer to a baking tray and allow to rest for 15 mins in the tray then bake until golden brown and crispy! (Oven set to 200c fan)

Sour Dough - starter and bread.

 After a sour dough baking period a few years ago I decided to give it another try. This time I have watched lots of videos and read all about it. It's far more sucessful now I understand more. The next step is to get other whānau members making it from scratch!

It bakes best with a well fed starter which has had a few days of feeds...however a wee mistake using discard still made an ok loaf...it just ook longer to proof.

The best recipe for me comes from - The Real Sourdough Mom https://www.facebook.com/p/The-Real-Sourdough-Mom-61555299431119/

It suits me because I can fit it in with my lifestyle. I make it up to the cold ferment stage, then leave it overnight or for a few days on the fridge before baking.

Getting the oven to temp takes about an hour.

Sour Dough Feeding

Feed about every 12 hours. Mix water and starter before adding water. Use warm water if you want to speed up process.

30 g starter

125 g warm water

140g high grade flour

Sour Dough Bread Baking

Ingredients

250g active sourdough starter  (it should have at least doubled in size after last feed, the top should be slightly domed to show it is fully risen)

725g warm filtered water 

1000g high grade flour 

25g salt

Method

Prepare Dough: 

1. In a large mixing bowl, place 250g of active sourdough starter. 

2. Zero out the scale and add 725g of warm filtered water. Mix until the starter is dissolved. 

3. Add 1000g of flour and 25g of salt. Mix with hand until the dough is the same consistency and there are no pockets of dry flour remaining. Stretch and Folds: 

4. Cover the dough and let it rest for one hour. 

5. Perform stretch and folds every 30 minutes for four rounds. Bulk Fermentation: 

6. After the fourth round, cover the dough and let it bulk ferment on the counter for two hours until it increases by 50%-75% in size. (This step may take longer than 2 hours.) Shaping: 

7. Lightly flour the counter. Split the dough in half. 

8. Shape the dough into a large rectangle, then fold one side toward the middle, and repeat with the other side. Roll up your dough into a ball shape. Shape it into a round ball by pushing your dough out in a circular motion and pulling in about 3-4 times (tucking in the underside). Let rest for 20 minutes. 

9. Perform the final shaping by repeating the steps you did in the first shape. Place your dough upside down (seam side up) into a floured banneton. 

Proofing: 

10. Cover your dough with a kitchen towel or plastic wrap and cold-proof in the refrigerator for 2 hours or up to 48 hours. Baking: 

11. Preheat the oven to 500°F (260°C) with a Dutch oven inside. 

12. Once proofed, flip the dough onto parchment paper. Score the dough. 

13. Place the dough with parchment paper into the preheated Dutch oven. 

14. Bake covered at 500°F (260°C) for 35 minutes, then uncover and bake for another 10 minutes at 425°F (220°C). 

15. Remove from the oven and cool for at least one hour before slicing.

No-Knead Focaccia Bread

 No-Knead Focaccia Bread

This bread is incredibly easy to make. It just involves a bit of preparation in advance. the recipe says to make up the yeast starter and  mixture (steps 1 and 2) the night before, but it works just as well making it several hours (at least 4) in advance of when you wan the bread.

Ingredients

Yeast starter: 

¼ cup semolina 

½ tsp instant dry yeast 

80ml warm water

Bread Mix

3 cups plain flour (tipo 00 flour or high grade)

1 tsp sea salt 

320ml warm water 

2 tbsp extra virgin olive oil, plus extra to drizzle 

Topping

Sea salt 

and

¼ cup crispy fried shallots 

1 tsp chilli flakes (optional) 

or 

rosemary and thyme

olives 

or 

cherry tomatoes

 

Steps

1. To make the yeast starter, combine the ingredients in a small bowl. Cover and set aside for 1 hour or until thick and foamy.

2. Combine the flour and salt in a very large bowl. Make a well in the centre. Add the semolina mixture, 320ml water and 2 tablespoons of olive oil. Use a wooden spoon to stir to combine. Drizzle with a little extra oil. Cover and set aside overnight to rise. 

3. Use a spatula to slide under the dough reaching halfway and pull the dough up over itself. Repeat, turning the bowl 4 more times.  

4. Line a 20 x 30cm baking tray with baking paper. Drizzle over about a tablespoon of olive oil. Brush to cover the base. Scrape the dough gently into the prepared pan. Use lightly oiled fingers to press gently into the pan until it resists. Set aside for 1 hour, covered, gently pressing the dough to reach the corners of the pan every so often.  

5. Preheat oven to 230°C/450°F. 

6. Use oiled fingertips to press deep holes into the dough. Whisk together 1 tablespoon of oil and 1 tablespoon of water. Pour over the dough. Sprinkle with sea salt, crispy shallots and chilli flakes, if using. Bake for 15-20 mins or until the bread is golden and sounds hollow when you tap it.

Keto Bread

Before Keto bread was something I made most weekends and something I LOVED. It's also one type of food I have really missed. I had been trying to make it for months but getting the ingredients together was not so easy. I managed to find Wheat gluten at the supermarket, but needed to get oat fibre online.
I've made this in my bread maker, but prefer making the dough in the bread maker and then letting it rise in the oven, the baking in oven - 200 degrees for about 20 minutes.

Keto Bread Rolls

This is the closest I have made yet to non keto bread. I make a double recipe of these and freeze them. They are great toasted.

With the left over egg yolk I make mayonnaise or aioli.

The recipe comes from ‘Diet Doctor’ via a friend.

For anyone into Keto - We had been buying Home Street buns while on holiday and these are easily as good and pretty easy to make.

I started Keto with these with a poached egg for breakfast each day. I made a double batch, then froze them and toasted them each day. Macros included at end based on single recipe making 6 small buns - 1 bun =1 serving

Formatting still needed for this post...when I get back from holiday!

Ingredients

5 tbsp (40 g) ground psyllium husk powder

300 ml (150 g) almond flour

2 tsp (10 g) baking powder

1 tsp sea salt

225 ml water

2 tsp cider vinegar

3 egg whites

2 tbsp (20 g) sesame seeds (optional)

Instructions

Preheat the oven to 350°F (175°C).

Mix the dry ingredients in a large bowl. Bring the water to a boil.

Add vinegar and egg whites to the dry ingredients, and combine well. Add boiling water, while beating with a hand mixer for about 30 seconds. Don't over mix the dough, the consistency should resemble Play-Doh.

Moisten hands with a little olive oil and shape dough into 6 separate rolls. Place on a greased baking sheet. Top with optional sesame seeds.

Bake on lower rack in the oven for 50–60 minutes, depending on the size of your bread rolls. They're done when you hear a hollow sound when tapping the bottom of the bun.

Serve with butter and toppings of your choice.