More will be posted later..
Sourdough starter, from the Le Cordon Bleu
Professional Baking textbook.
**It better to use organic flour for this
Apple sour
Starter
Whole apple, cored----160g
Sugar----30g
Water ---20g
-------------------------
1.Leaving the skin on, grate the cored apple..
2. Combine the ingredients for the starter. Cover
with a damp cloth and plastic film. Keep in a warm
place for 8-10 days
3.Each day dampen the cloth, but do not mix the
starter. Once the mixture starts to give off gases,its
Ready. Remove the any crust that may have fromed,
on the surface.
-------------
First build
-------------
Honey 10g
Warm water 60g
Apple starter 80g(from above)
Bread flour 200g
-------------
4.Dissolve the honey into the warm water. Mix in the starter and mash to a paste. Mix in the flour. Knead by hand for 5-10 minutes to from a dough.
5. Place in a clean bowl and cover with a damp cloth and
Plastic. Allow to ferment for 8-10 hours
----------
Second build
----------
Honey 3g
Warm water 45g
Starter from first build 325g
Bread flour 98g
------------------------
6. Repeat step 3 with the above ingredients for the second build
7.Allow to ferment, for 5-8 hours. The dough should be well risen.
-------------------
Apple Sourdough Bread *This is 1/2 of the formula
**It better to use organic flour for this
Fermentation aka Rising, 2 ½- 3 hours
Proofing, 2-3 hours
Baking, 425 20 minutes then reduce
the temp to 375 for another 20 minutes
--------
Ingredients
---------
Granny Smith apples 225g
Butter 40g
Cinnamon 4g
---------
1. Peel, core and chop the apple into ¼ inch pieces. Sauté
in the butter with the cinnamon until tender.Pour into a bowl and let cool.
----------------
Dry yeast 4g
Warm water 180g
Honey 4g
Salt 8g
---------
2.Dissolve the yeast with half of the warm water. Mix to dissolve. Dissolve the honey and salt into the other water.
---------
Apple starter (from above) 450g
Bread flour 265g
Rye flour 90g
Raisins or Cranberries( I don’t use them) 100g
-------------
3. Cut up, Apple Starter into pieces place in a bowl. Add the yeast liquid. And then the honey, salt and water, adding slowly to make a smooth paste. Then add in the flour until a soft dough is formed. Add the sautéed and if using raisins. Mix until combined.
4. Turn the dough onto light floured work surface and knead gently to form a smooth dough.
------------------------------------
This sounds harder then it is. Pick up a clay baking stone, this will help the from a better bread crust
------------------------------------------
San Francisco like sourdough
--------------------------------------
Starter
3tsp dry yeast
450ml water
375g flour, sifted
-----
1. Sprinkle yeast in water in a large glass, leave for five minutes, then stir to dissolve.
2. Stir the flour into the jar of dissolve yeast. Cover with a dish towel and ferment at room temp for least 3 to 5 days. Stir the mixture two times a day; it will be bubbly and sour-smelling
--------------------------
*Maintaining the starter.
------------------------------
After you have used some of this you may need to replenish starter for next time. This recipe calls for two cups starter, so you will need
2cups(500ml)water
1 ½cups(250gs) bread flour
Add this to the jar to keep it going
------------------------------------------
-------------------
“Old” dough
-------------------
½ dry yeast
4 tbsp of luke warm water
¾cup bread flour
1. Sprinkle the yeast into the water in a large bowl, leave for 5 minutes, then stir with a wooding spoon to dissolve.
2. Mix the flour into the yeast to from a stiff, sticky dough.
Knead until smooth and elastic, about ten minutes.
3.Put into a lightly oiled bowl and clover with clean dish towel. Let rise for 3 hours, Punch down. Divide into two equal pieces. Wrap one for future use. The other one will be used for this bread.
4.“Old”dough can be prepared in advance and frozen or refrigerated. Wrap one loosely in wax paper and foil, allowing room for the dough to expand slightly. Defrost
or remove from refrigerator 1½ hours before using.
---------------------------
To make the dough
---------------------------
1 1/2cups (175g) bread flour
½ cup(75g) whole wheat flour
2tsp salt
2 ½(75gs) “old” dough
2cups(500ml) starter above
------------------------------
1.Mix the bread/wheat flours and salt in a large bowl. Make a well in the center. Tear/cut the “old” dough into pea size pieces. Then add the starter and the ‘old” dough pea size pieces to the flour well
2.Mix the flour to from a firm but moist dough. Add 1 tablespoon at a time, if the dough needs it.
3.Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic. About ten minutes
4. Put the dough into a clean bowl and cover with a clean dish towel. Let rise until double in size about two hours.
5. Pinch off a 2 ½ oz ball of dough for next time and do as for the “old” dough method above.
6.Shape the dough into a round loaf. Place on to floured baking sheet, clover with a dish towel and let poof until doubled in size, about 1 ½ hours.
7Cut about three parallel slashes, about ½ deep. Then do three more across this.
8.Bake in a(425f/200c) preheated oven. For about 1 hour until golden and hollow sounding when tapped underneath.
9This is the hard part, let cool down for about a hour .
10 Enjoy
Grape Sourdough Starter
If you have ever had a yen to create a sourdough starter of your own, Fall is the time of year to do it. There is a lot of wild yeast flying about in the late summer and early fall, feeding on the fruits of the harvest just as we are. If you can get your hands on some wild grapes, away from the roadside so they don't harbor any noxious residues from traffic exhaust, pick a cup or so and bring them home. Put a couple of cups of King Arthur Unbleached All-Purpose Flour in a glass or ceramic bowl. (King Arthur is perfect for this venture since it also doesn't harbor any noxious chemicals -- those that are used for bleaching and bromating purposes). Bury the grapes in the flour, being careful to keep them intact, since it's the wild yeast which lives on their skins that you're trying to transfer to the flour.
Cover the bowl with some plastic wrap to keep other yeast out, and let these strange bedfellows stay together overnight. The following morning, carefully remove the grapes and stir in 2 cups of lukewarm water, which should also be chemical-free. If your water supply is chlorinated, get some from a spring or brook you know is pure, or the same in a jug from your local grocery store. Stir the water into the flour and an optional tablespoon of sugar or pasteurized honey (raw honey has little organisms of its own which might work at cross purposes). If you are so inclined and have some around, you can use water in which you boiled potatoes, since that provides an exceptionally nutritious broth. You can also substitute some King Arthur Traditional Whole Wheat Flour for some of the all-purpose if you want.
Blend your brew together thoroughly, cover the bowl with a clean dishcloth and place it where there are no drafts. If the surface begins to look dry after awhile, give the mixture a stir. It should begin to "work" in the first day or two if it's going to at all. Let it continue working for 3 or 4 days, giving it a stir every day or so. When it has developed a yeasty, sour aroma, put it in a clean jar with a lid, refrigerate it until you're ready to use it and congratulate yourself on your successful capture. If the mixture begins to mold or develop a peculiar color or odor instead of the "clean, sour aroma," give a sigh, throw it out and, if you're a patient, persistent sort, start again with some grapes from another source.
Once your starter is safely in the refrigerator, it becomes relatively dormant and can survive quite a long time between feedings.
Sourdough Biscuits
Another great use of sourdough starter – quick and easy to make. Based on recipe from The Book Lover’s Cookbook.
1 cup whole wheat or spelt flour
1 tablespoon baking powder
1/2 teaspoon sea salt
1/2 teaspoon sugar
1/4 cup cold butter, diced
1 cup sourdough starter
2 tablespoons melted butter or oil
Place dry ingredients in food processor and pulse to mix. Add butter and pulse until mixture resembles coarse meal. Pour starter into a mixing bowl. Stir in flour mixture. Add extra flour if necessary so you can knead the dough for about 30 seconds. Roll out onto floured board to 1/2-inch thickness. Use a biscuit cutter or a glass about 2 1/2-inches in diameter to cut biscuits. Place them on unoiled baking sheet. Brush generously with melted butter or oil. Let rest for about 15 minutes. Preheat oven to 425º. Bake for 12 to 15 minutes, or until bottoms are golden.
Makes about 16 biscuits
Pizza dough
1
3 1/2 cups flour
1 cup warm water (between 95° and 115° F.)
2 T yeast (2 tablespoons, I like my dough a little yeasty. You can use less)
2 T honey
1/4 cup olive oil
1/2 tsp. salt
Pour warm water into a bowl. The water should be about 85 to 115° F. Test it with your hand. It should feel very warm, but comfortable. Add the honey and salt. Mix on low until well blended. Add the yeast and mix. Let this mixture sit for about 5 minutes. Add 1 cup of flour and the olive oil and mix until well blended. Add the rest of the flour (and any other additions) and mix well. The dough should turn into a ball. If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts
Once the dough is balled up, place the ball on a floured board and knead for about a minute. This builds the gluten which helps the dough to rise and become fluffy when cooked. Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise.
After about 45 minutes the dough should have about doubled in size. Show it who's boss and punch it down. That's right, give it a good smack so it deflates. Let it rise for another hour to an hour and a half. The dough is now ready to be rolled out. You can punch the dough down one more time if you want and wait another hour or two before rolling out. The choice is yours
Napoletana Pizza Dough
4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled
1 3/4 (.44 ounce) teaspoons salt
1 teaspoon (.11 ounce) instant yeast
1/4 cup (2 ounces) olive oil (optional)
1 3/4 cups (14 ounces) water, ice cold (40°F)
Semolina flour or cornmeal for dusting
1. Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand. Reverse the circular motion a few times to develop the gluten further. Do this for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed. If you are using an electric mixer, switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn't come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, dribble in a tea- spoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky, and register 50 to 55F.
2. Sprinkle flour on the counter and transfer the dough to the counter. Prepare a sheet pan by lining it with baking parchment and misting the parchment with spray oil (or lightly oil the parchment). Using a metal dough scraper, cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas), You can dip the scraper into the water between cuts to keep the dough from sticking to it, Sprinkle flour over the dough. Make sure your hands are dry and then flour them. Lift each piece and gently round it into a ball. If the dough sticks to your hands, dip your hands into the flour again. Transfer the dough balls to the sheet pan, Mist the dough generously with spray oil and slip the pan into a food-grade plastic bag.
3. Put the pan into the refrigerator overnight to rest the dough, or keep for up to 3 days. (Note: If you want to save some of the dough for future baking, you can store the dough balls in a zippered freezer bag. Dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag. You can place the bags into the freezer for up to 3 months. Transfer them to the refrigerator the day before you plan to make pizza.)
4. On the day you plan to make the pizza, remove the desired number of dough balls from the refrigerator 2 hours before making the pizza. Dust the counter with flour, and then mist the counter with spray oil. Place the dough balls on top of the floured counter and sprinkle them with flour; dust your hands with flour. Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour, mist it again with spray oil, and cover the dough loosely with plastic wrap or a food-grade plastic bag. Let rest for 2 hours.
5. At least 45 minutes before making the pizza, place a baking stone either on the floor of the oven (for gas ovens), or on a rack in the lower third of the oven. Preheat the oven as hot as possible, up to 800F (most home ovens will go only to 500 to 550F, but some will go higher). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.
6. Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Make the pizzas one at a time. Dip your hands, including the backs of your hands and knuckles, in flour and lift I piece of dough by getting under it with a pastry scraper. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce. If it begins to stick to your hands, lay it down on the floured counter and reflour your hands, then continue shaping it. Once the dough has expanded outward, move to a full toss as shown on page 208. If you have trouble tossing the dough, or if the dough keeps springing back, let it rest for 5 to 20 minutes so the gluten can relax, and try again. You can also resort to using a rolling pin, though this isn't as effective as the toss method.
7. When the dough is stretched out to your satisfaction (about 9 to 12 inches in diameter for a 6-ounce piece of dough), lay it on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide. Lightly top it with sauce and then with your other top- pings, remembering that the best pizzas are topped with a less-is-more philosophy. The American "kitchen sink" approach is counterproductive, as it makes the crust more difficult to bake. A few, usually no more than 3 or 4 toppings, including sauce and cheese is sufficient.
8. Slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door. Wait 2 minutes, then take a peek. If it needs to be rotated 180 degrees for even baking, do so. The pizza should take about 5 to 8 minutes to bake. If the top gets done before the bottom, you will need to move the stone to a lower self before the next round. if the bottom crisps before the cheese caramelizes, then you will need to raise the stone for subsequent bakes.
9. Remove the pizza from the oven and transfer to a cutting board. Wait 3 to 5 minutes before slicing and serving, to allow the cheese to set slightly.
Makes six 6-ounce pizza crusts.
Pizza Pizzas
Prep Time: 18 hours 30 minutes
Cook Time: 10 minutes
Yield: Yield: 2 pizzas
------------------------------------
2 tablespoons sugar 22.7g
1 tablespoon kosher salt 7. gs
1 tablespoon pure olive oil
3/4 cup warm water
2 cups bread flour (for bread machines)
1 teaspoon instant yeast 2.8gs
------------------------------------------
2 teaspoons olive oil for the bowl
-------------------------------------------
Olive oil, for the pizza crust
Flour, for dusting the pizza peel
-------------------------------------------
Toppings:
1 1/2 ounces pizza sauce
1/2 teaspoon each chopped fresh herbs such as thyme, oregano, red pepper flakes, for example
A combination of 3 grated cheeses such as mozzarella, Monterey Jack, and provolone
-------------------------------------------
Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into the mixer's work bowl.
Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.
Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.
Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.
Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven.
Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.
Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.
Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.
Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.)
Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese.
Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.
-------------------------------------------
Toppings:
1 1/2 ounces pizza sauce
1/2 teaspoon each chopped fresh herbs such as thyme, oregano, red pepper flakes, for example
A combination of 3 grated cheeses such as mozzarella, Monterey Jack, and provolone
-------------------------------------------
Banana bread
1 stick butter @room temp
¾ cup sugar
2 eggs
1 cup AP*
1 tsp. baking soda*
½ tsp. salt*
1cup w. wheat flour*
3 large ripe Banana, mashed
1tsp. Vanilla
½ cup chopped walnuts
9”x5”x3” pan
* sift together
1. Cream butter and suger until light and fluffy
2. Add eggs one at a time, beating well after each
3. * Add to cream mixture
4. Fold in bananas vanilla and nuts
5. Pour mixture in to pan
Bake at 350 @ 50-60
Cool 10 min..
Makes one loaf
--------------------
I'm dyslexia, so get the fuck over it. "Ardet Nec Consumitur" (burned but not destroyed) People shouldn't be afraid of it's government.The government should be afraid of it's people..
Spores I need
Edited by Brainiac (05/02/08 12:31 AM)
|
login or 
register to post messages and view our members-only content. You'll gain access to additional forums, encrypted messages, file attachments, board customizations, and much more!
Previous
Index
Next
Threaded
Shop for: 
Edit 
Reply 
Quote 
