Sourdough Pita

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Just look at those puffs!  I’m obviously a foodie weirdo given how exciting it is.

What??  Still with the sourdough posts?  I am still learning how versatile my sourdough can be, and these sourdough pitas were absolutely the best.  For the first time, with all my attempts at pita that puffed up beautifully – this recipe gave me a fantastic result. 8 pita, with 7 of them puffing up like a balloon and the 8th puffing up partially.

 

  • 1 cup (8 oz, 224g) active sourdough starter (100% hydration)
  • 1 cup (8 oz, 240 ml) warm water
  • 2 3/4 cups (13.75 oz, 385g) bread flour
  • 2 tablespoons (1 oz, 25g) olive oil
  • 1 tablespoon (1/2 oz, 14g) granulated sugar
  • 1 ½ teaspoons salt
  1. In the bowl of a stand mixer fitted with a paddle, or in a large mixing bowl, combine the starter, water, and 1 ½ cups of the flour. Mix until it forms a thick batter. Cover the bowl and set aside for 30-60 minutes.
  2. If using a stand mixer, switch to the dough hook. Add the olive oil, sugar and salt then mix to combine. With the mixer running on low, add the remaining flour. Mix until the dough begins to clean the bottom of the bowl and form a ball around the hook. If mixing by hand add flour until you can no longer stir, then turn the dough out onto a floured surface to finish by hand. Knead 5 minutes. Form the dough into a smooth ball.
  3. Put the dough into a lightly oiled bowl, turning once to coat the dough. Cover the bowl and set it aside at room temperature.
  4. After 30 minutes uncover the bowl, lift one side of the dough and fold it into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. You’re basically turning the dough inside-out to redistribute the yeast.
  5. Cover the bowl and after 30 minutes repeat the procedure. Cover the bowl and after 60 minutes repeat the procedure again. Cover the bowl and after 60 minutes the dough should be ready.  By now the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour or two at room temperature.
  6. Cover the bowl tightly and refrigerate overnight (see note). Remove the bowl from the refrigerator in the morning and allow the dough to come to room temperature.
  7. Preheat the oven to 450°F. If you have a baking stone place it in the oven. If you don’t have a baking stone, place a baking sheet in the middle rack of the oven to preheat. If you have a dark colored baking sheet use that. A dark pan will absorb heat better than a light-colored pan, so the bread will bake faster and puff better.
  8. Divide the dough into 8 equal pieces and roll each piece into a ball. Use a rolling pin to roll two pitas to ¼” thick and 7”-8” around. If the dough springs back too much let it rest for 5 minutes and continue rolling.
  9. Immediately place the rounds on the preheated baking stone or baking sheet in the oven. Bake until they are puffed and the bottom is nicely browned, about 3-5 minutes. You don’t need to flip the bread. Remove the baked breads and wrap in a clean kitchen towel while you continue rolling and baking the pitas.
  10. The pitas are best the day they are made, but they also freeze very well.
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I did prep the night before, and this little ball of soft goodness sat on the counter for a couple of hours before retiring to the fridge for the night.

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Look at those delicate little air bubbles …… just what I was I was looking for.

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I think the secret to getting a puff is to not overwork the dough.  This amount of dough makes 8 pitas, roll each out to about 7″ and you will get the right thickness.

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I could have danced around the kitchen when I saw this puff!

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Steaming in the towel is part of the whole process.  The pita will collapse and stay ever so soft.

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This sourdough pita recipe came from baking-sense.com and if you want more information on how to create the perfect pita, just hop on over to that site.  I love how detailed their explanations are, complete with photos from every step.

Sourdough pancakes

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Still looking for ways to use that sourdough starter or discard you created during this Covid-19 pandemic?  These pancakes are ideal!  You get that sourdough tang along with the fluffiest pancakes.  If you love buttermilk pancakes these will be a hit.

  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tbsp granulated sugar
  • 1 tsp salt
  • 1 cup sourdough starter (or discard from your fridge)
  • 1 1/2 cups milk (any kind will do)
  • 1 large egg, well beaten
  • 1 1/2 tsp vanilla
  • 2 tbsp butter or light oil of your choice

Whisk all the dry ingredients together, then add in the wet.  I used a separate bowl to mix the wet just to get the egg incorporated but you certainly don’t have to.

Mix batter together just until it the dry ingredients are absorbed.  Don’t overmix or your pancakes won’t be as tender as they could be.

Use a little cooking spray or butter on your hot griddle and pour 1/2 cup batter on for each pancake.  Flip when the air bubbles have popped (about 1-2 minutes) and then flip over for another 1-2 minutes, just until lightly browned on the second side.

Make a big batch on the weekend and freeze for easy week day breakfasts!

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This is from 1 1/2 times the recipe ….. a big batch of pancakes!

Perfect & Quick Yeast Loaf

Sloan and Stella requested garlic bread to go with spaghetti and meatballs, and I can’t blame them.  With no intentions of running to town, I looked up a recipe for a quick, easy yeast bread that didn’t require over night resting and this one was just perfect.

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This one recipe makes two loaves, enjoy one for dinner tonight and treat someone to the other!

Ingredients

  • 1 tablespoon active dry yeast
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 2 cups warm water not over 110°F
  • 5 1/2 to 6 cups All-Purpose Flour
  • cornmeal or flour for dusting
  • boiling water

Instructions

  • In a large bowl mix together the yeast, sugar, salt and water. Let this stand until the yeast is dissolved. Gradually add the flour, one cup at a time to the liquid and mix thoroughly until the dough pulls away from the sides of the bowl. Turn the dough out onto a floured surface to knead. (This may be a little messy, but don’t give up!)
  • Knead It: Fold the far edge of the dough back over on itself towards you. Press into the dough with the heels of your hands and push away. After each push, rotate the dough 90°. Repeat this process in a rhythmic, rocking motion for 5 minutes, sprinkling only enough flour on your kneading surface to prevent sticking. Let the dough rest while you scrape out and grease the mixing bowl with a few drops of olive oil (preferred) or non stick baking spray. Knead the dough again for 2 to 3 minutes.
  • Let It Rise: Return the dough to the bowl and turn it over once to grease the top. Cover with a damp towel and keep warm until the dough doubles in bulk, about 1 to 2 hours.
  • Shape it: Punch down the dough with your fist and briefly knead out any air bubbles. Cut the dough in half and shape into two Italian- or French-style loaves. Place the loaves on a cookie sheet generously sprinkled with cornmeal. Let the loaves rest for 5 minutes.

Bake it:

  • Lightly slash the tops of the loaves 3 or more times diagonally and lightly brush or spray them with cold water.
  • Place an aluminum roasting pan on the bottom of the oven. Fill 1″ deep with boiling water. Slide loaves onto baking stone* in a cold oven. Bake at 400°F for 35 to 45 minutes, until the loaves are golden brown and sounds hollow when tapped.

Alternate method:

  • For a lighter, crustier bread, let your shaped loaves rise for 45 minutes. Preheat the oven and roasting pan with water to 500°F for 15 minutes. Brush the loaves with cold water, place in the oven and bake for 10 minutes. Lower the temperature to 400°F and bake for 10 more minutes. Remove from the oven and place on a cooling rack.  Let cool for at least 30 minutes before slicing.
  • * If you don’t have a baking stone, you are welcome to try using a flat cookie sheet. Please note your bread will not have as nice of a crisp crust.
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Any project is better when you’ve got Stella helping!

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A nice crumb, and not too crusty, this bread is ideal for when you haven’t planned it out early in the day or with sourdough, the day before!

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Toasted up, Sloan thought it was delicious dipped in her soft boiled eggs the next morning.

 

I found this on a site called gatherforbread.com and it fit the bill perfectly for deciding I wanted a French style bread the same day I needed it!  No overnight resting and so quick and easy to make, the results made it seem like I had worked a lot harder!  While not a true French or Italian loaf, it is similar and we thought it was just as good for toasting the next day.

Garlic Herb Naan

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Hands down, these were my best naan yet!  I think I had to convince myself to go with the lightly oiled pan as well as brushing butter on the naan itself before putting it in the pan – but it was SO worth it.

  • 1/4 cup warm water
  • 1 tablespoon honey
  • 3/4 teaspoon active dry yeast
  • 3/4 cup warm whole milk
  • 1 cup full fat plain greek yogurt
  • 4 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 8 tablespoons (1 stick) salted butter, melted and divided in half
  • 2-4 cloves garlic, grated
  • 3/4 cup chopped mixed herbs (such as parsley, cilantro, chives, and/or dill)

INSTRUCTIONS

1. In the bowl of a stand mixer, combine the water, honey, and yeast. Let sit for 5-10 minutes or until the mixture begins to bubble on top.

2. Add the milk, yogurt, flour, baking powder, baking soda, and salt. Using the dough hook, mix until the flour is completely incorporated, about 2-4 minutes. The dough should be sticky. Dust lightly with flour and knead the dough into a ball using your hands. Cover the bowl with plastic wrap and let sit in a warm place for 1 hour, until doubled in size, or if not using right away, overnight in the fridge.

3.  When ready to cook divide the dough into 8 equal balls. Using a rolling pin, roll each piece of dough into a large oval, about 8 inches long and about 1/4-inch thick. Repeat with the remaining dough.

4. Heat a large cast iron skillet over medium-high heat, you want the pan screaming hot. Brush both sides of the naan with half of the melted butter. Drizzle the the skillet with a teaspoon of olive oil, then carefully use a paper towel to wipe the oil around the skillet. Place the naan on the hot skillet, immediately cover with a lid and cook for 1 minute, bubbles will form. Flip and cook, uncovered for another 1-2 minutes, until large toasted spots appear on the underside. Remove from the skillet and wrap in a clean kitchen towel. Repeat with the rest of the naan, keeping them wrapped in a towel while you work.

5. To make the garlic herb butter. Melt together the remaining half of the melted butter plus the garlic. Heat over low heat until the butter is lightly browned and the garlic golden. Remove from the heat and add the herbs. Brush the garlic herb butter over the warm naan and serve. These are best served warm, right off the skillet, but leftovers are still delicious. Keep stored in an airtight container for up to 3-4 days or freeze for up to 3 months.

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Even from this photo you can see little air pockets waiting to puff up, and you can see how soft the dough is.  With only two of us to cook for during this Covid 19 pandemic, I cooked up 4 of them, and rolled the other 4 out to put in the freezer.                                                                             One busy day ahead I will have naan ready for the fry pan, and I’m pretty happy about that.

 

This is one of those “sometimes” recipes where you just have to go with full fat milk and full fat yogurt.  Of course, if you aren’t able to do that, they will still be delicious, just not quite as delectable.

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Naan is perfect for dipping in this creamy coconut shrimp curry.  

Thanks for this amazing naan recipe go to http://www.halfbakedharvest.com

I love her recipes – they always seem to turn out perfectly – I didn’t change a single thing on this.  If you don’t have a stand mixer, no worries, just mix by hand and then get your workout kneading the dough until it is soft and not too sticky.

Sourdough Sandwich Bread

I love those round loaves of sourdough bread, crunchy crust, chewy interior with lots of holes …… but this is not one of them.  Sometimes I also just want a soft sandwich loaf with all the flavour of my sourdough breads.  This makes enough for 2 loaves.  I made one in a traditional loaf pan and the rest of the dough turned into the most amazing rolls I’ve ever come up with.

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Ingredients

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

Dough

  • 5 1/4 cups (631g)  Unbleached Bread Flour or  Unbleached All-Purpose Flour*
  • scant 6 tablespoons (50g) milk powder
  • 1/4 cup (50g) 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
*All-purpose flour will produce a somewhat stickier dough.

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Divide the dough in half, and shape each half into 8″ logs. Place the logs in two lightly greased 8 1/2″ x 4 1/2″ bread pans. Cover the pans with lightly greased plastic wrap (or a couple of plastic shower caps), and let the loaves rise until they’ve crowned about 1″ over the rim of the pan, about 1 to 2 hours.
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Look at all this from just a few moments work!  I almost injured my arm I was so enthusiastically patting myself on the back.

This recipe yielded such a beautiful soft sandwich loaf for sure, but it was these rolls that stole the show.  The dough is tender and incredibly flavourful.

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It’s the same principal as a cinnamon bun – but savoury!  You can fill the roll with anything you like.  Today I used Black Forest ham, cut into small squares, and spicy Calabrese sausage cut into little strips along with kalamata olives and diced yellow pepper.

Today I got frustrated because I wasn’t able to use tomato sauce like the pizza roll I envisioned.  So, Plan B …… I defrosted one of my basil almond pesto blocks, stirred in a bit more olive oil and spread that over the dough.  In the end, it was the happiest of Plan B’s ever!  In fact I got so excited by how good it was smelling that I rolled it all up, forgetting to add cheese.  Oh well, another Plan B – cheese sprinkled over the top before baking.

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A mixture of aged white cheddar and mozzarella graced the top of these rolls right before baking and it was just fabulous.

I’ve been reading a lot of the King Arthur Flour website recipes during my sourdough explorations, and this recipe also came from there.  We don’t have any of that particular flour around here, but I wonder how much difference that makes?  We do have Rogers Flour locally and that is what I have been using with great success.

Olive Sourdough Loaf

Okay, my goodness …. you have to try this loaf.  Love kalamata olives any day of the week, but add them to a loaf of sourdough goodness, include some fresh garlic chunks and oregano right out of the garden and you have a sure fire winner.

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I think it is the combination of sourdough starter with the yeast that creates the perfect crumb and texture for soft and delicious bread.

  • 1 cup (227g) sourdough starter, ripe (fed) or discard
  • 1 1/4 cups (283g) lukewarm water
  • 1/4 cup (50g) olive oil
  • 2 teaspoons instant yeast
  • 1 tablespoon sugar
  • 2 1/2 teaspoons salt
  • 2 cloves garlic, finely chopped
  • 1 tablespoon fresh oregano, finely chopped; or 1 1/2 teaspoons dried oregano
  • 4 1/2 to 4 3/4 cups (539g to 574g) Unbleached All-Purpose Flour
  • 1/2 to 3/4 cup (71g to 142g) drained, pitted, and coarsely chopped kalamata olives
  1. Combine all of the ingredients, except the olives, mixing and kneading to form a smooth dough then fold in the olives.
  2. Cover the dough, and allow it to rise until it’s doubled in size, about 90 minutes.
  3. Gently divide the dough in half; it’ll deflate somewhat.
  4. Shape each piece of dough into a round loaf. Place each loaf on a lightly greased or parchment-lined baking sheet.
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Knead the olives in until the dough is soft, only slightly sticky to the touch, and smooth.

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This loaf came out of the oven looking irresistible.  It was amazing!

 

 

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I was looking for a loaf shape today, so baked them in these pans.

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Just look!  These olive loaves were absolutely perfect – the texture and flavour can’t be beat.

This recipe came from the King Arthur Flour website, and if you ever have any questions about baking, check out their website, they have everything.

 

Sourdough Crackers

These crispy, crunchy, tasty crisps are the perfect way to quickly use up some of that sourdough starter discard that is threatening to take over your fridge.  Eaten on their own, or as a vessel for your favourite dip, they are a winner any way you serve them.

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A little fresh homemade tzatziki sauce was the perfect way to eat up a bunch of these crisps!

  • 200 grams (about 1 cup) mature sourdough starter
  • 60 grams (about 1/2 cup) all purpose flour
  • 60 grams (about 1/2 cup) whole wheat flour
  • 12 grams (about 2 tbsp) rye flour
  • 32 grams (3 tbsp) extra virgin olive oil
  • 1 tbsp dried herbs de Provence (or any herbs you like)
  • 1/2 tsp fine sea salt

 

  • flaky sea salt for topping

In mixing bowl combine all ingredients except for the flaky sea salt.  Mix well, kneading until you get it all together in a nice smooth ball.

To get 200 grams of starter, I often use what I have left from the jar I am feeding, then add to it with starter discard that is in the fridge.  If using entirely discard from the fridge you can either wake it up with a feed and use it once you see it has doubled, or just use it straight from the fridge.  With these crackers you are mainly looking for the flavour more than a rise like you expect from a loaf of bread.

Wrap tightly in plastic and put in the fridge for anywhere from 30 minutes to 24 hours.  Sitting helps the sourdough flavours to develop, as well as make the dough easier to work with.

Preheat oven to 350 and line 2 baking sheets with parchment.

Cut dough in half, place one half in fridge and roll out the other very thin, as thin as you can get and still work with it.  If you like a hardier crisp, then just roll out to 1/4 inch.  I’ve also used my pasta rolling machine with varied success.  When the dough feels soft and supple it works extremely well, but if your dough ends up a bit on the drier side of things it is easiest to roll out by hand)

You can either cut the dough before putting on the baking  sheet, or bake them as is and then break them into rustic crisps.

Spritz very lightly with water, then sprinkle with flaky sea salt right before baking.

Bake for 12-15 minutes – make sure you rotate your pans half way through for even baking.

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This dough is with the exact measurements and seasonings listed above.  It made a drier dough, and was much easier to roll out by hand than it was to put through the pasta roller.

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This dough was made with less whole wheat and rye flour, and it was by far the easiest dough to work with and slid through the pasta rollers with ease..  For seasoning I used my granddaughter Sloan’s magic taco seasoning mix.  They were delicious!

These crackers are only limited by your imagination!  Use any variety of flours or seasonings and get creative.

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These literally took minutes to make, and they are ready for the fridge.  I rested the dough until the next day (just because that was easiest today), and then rolled them out the next day.

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I cut these ones into long triangles prior to baking, but it is just as easy to create a more rustic crisp by baking them first and then breaking them up.

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These herby little bites were cut into a square (fish) shape prior to baking.

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Aren’t they pretty??  I loved these!  So easy to make, and the extra bonus is that so far I haven’t actually had to “discard” any of my discard.

I found this recipe during one of my many ventures down the internet rabbit hole in search of ways to use sourdough discard – it was on http://www.loveandoliveoil.com

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Pretty hard to go back to buying crackers when you realize how easy these are, and how absolutely delicious.

 

 

Easy, authentic Sourdough Bread

It’s the 2020 Covid-19 pandemic, and like everybody else on Instagram, I’ve slipped down the rabbit hole of sourdough.  From initially thinking this is far too much work, don’t like being a slave to a starter, and ending up being a sourdough convert is very much a slippery slope folks, so don’t start unless you are prepared!  I’ve tried a variety of methods, and ended up with a variety of breads, all delicious, but this one … it’s going to be my house bread.   Chewy, dense, yet somehow light … it’s the perfect sourdough loaf.

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This loaf just made me happy, and when Sloan said she loved it, I was content.

  • 50 grams or bubbly sourdough starter, 1/4 cup
  • 350 gramswarm water (80° F)(1 ⅓ cups plus 2 tablespoons)
  • 500 grams bread flour (4 cups plus 2 tablespoons) You can use other flours, too: white unbleached flour, white whole wheat, or spelt. Whole wheat flour will be denser and won’t rise as much as white flour. For your first few loaves, you’ll have more success if you don’t use it. Don’t use gluten-free flours.
  • 9 grams finely ground sea salt ( 1½ teaspoons) or Himalayan salt

You need to make sure your sourdough starter is bubbly and ready to go. If it has not been fed recently then take a few spoonfuls of sourdough starter from your fridge and give it that much flour and water and let it ferment for 6 – 8 hours.

NIGHT PRIOR TO BAKING

Before bedtime (the night prior to baking), gather all your ingredients.

Close to your bedtime, add the bubbly sourdough starter and warm water to a ceramic bowl. Mix them together with a whisk until well combined.

Then add the flour and salt and combine together with a stiff spatula. You can also use your hands to get the flour fully incorporated. The dough will look a little scraggly, feel dense, and stick to your fingers. Try and scrape off as much dough from your hands as possible but don’t over mix it at this point. Then cover the bowl with plastic wrap for 30 minutes.

After 30 minutes, flour your hands and work the dough into a smooth ball. Do this by folding the dough over and pressing it into the center until the dough starts to turn into a smoother ball.

BAKING DAY

In the morning, use your spatula and gently pull the dough from the bowl onto a lightly floured work surface. Dust your hands with flour and start at the top and fold the dough over to the center, repeating on all sides (add more flour if needed).
Then flip the dough over and let it rest for 5-10 minutes.

 

Line an 8-inch bowl with a towel and dust generously with flour. Make sure your hands are still floured and pick up the dough and place it in the bowl with seam side up.

Cover the bowl and let it rest for 30 to 60 minutes. In the meantime, preheat your oven to 450 degrees. Cut a piece of parchment paper to fit your pot, leaving excess so you can grab the bread and take it out of the pot. Place your parchment paper over the bowl and invert the bowl to allow the bread to release onto the paper.

With a small razor blade or serrated knife, score the bread with four slashes.

Pick up the parchment and carefully place your bread in the pot.

Place the lid on the pot and place in the oven for 20 minutes. Then remove the lid and continue baking for 30 more minutes.

You can take it out of the pot and onto the rack to bake for 5 minutes longer to darken the bread if you’d like.

When bread is done, take bread out of pot and place on a wire rack to cool for about 20 minutes to an hour, although we often can’t wait to eat it! Store loaf in a bag on the counter, or this bread freezes beautifully

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Apparently the overnight rest helps to give the bread some volume, and more flavour, but also helps with the digestive properties – whatever the reason, it works!

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This bread was moist, tender and oh so delicious – it will be on repeat around here.

If you would like a little more guidance, lots of clear photos, and many sourdough tips, head on over to the site I got this recipe from – Cultured Food Life.

 

 

Sour Cream & Onion Biscuits

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Layers and layers of flaky biscuit with fresh chives …. these are a winner any day of the week.

You know those potato chips of the same flavour??  I don’t like them one little bit.  In the first place, I don’t care for sour cream.  Sure, I use it in recipes, but never as a topping for anything where you just taste sour cream …. yuck.  I know I’m in the minority on that.  These biscuits though?  The sour cream makes them rich and gives them a slight tang that is perfect to offset that richness.  Scallions are my favourite in everything right now …. just desperate for fresh vegetables at this time of year I guess.

  • 8 scallions, sliced thinly
  • 12 Tbsp. chilled unsalted butter, divided
  • 2½ tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 1¾ tsp. baking powder
  • ½ tsp. baking soda
  • 1¼ tsp. sugar
  • 2½ cups all-purpose flour, plus more for surface
  • 1¼ cups sour cream, plus more for serving
  • Flaky sea salt

Place a rack in middle of oven; preheat to 425°. Line a baking sheet with parchment paper. Trim root ends from 8 scallions. Thinly slice crosswise (not on a diagonal); set aside.

Melt 2 Tbsp. chilled unsalted butter by whatever method is easiest for you; set aside. Whisk 2½ tsp. kosher salt, 1 tsp. freshly ground black pepper, 1¾ tsp. baking powder, ½ tsp. baking soda, 1¼ tsp. sugar, and 2½ cups (313 g) all-purpose flour in a large bowl to combine.

Cut remaining 10 Tbsp. chilled unsalted butter into ½” pieces. Add to dry ingredients and toss to coat. Using your hands, work butter into dry ingredients, smashing it between your fingers and flattening it between your palm until there are lots of thin shards and pea-size bits. Add reserved scallions and toss to evenly distribute.

Create a well in the center of mixture and add 1¼ cups sour cream to the center. Using a fork and working in circles, mix until large shaggy clumps form. If your bowl is wide enough, fold dough over itself a couple of times inside it until it comes together.

  • Pat dough into an 8×4” rectangle about 1” thick.

  • Working from a short side, fold dough in thirds as you would a letter. It doesn’t need to overlap perfectly. Pat dough into another 8×4” rectangle, then fold dough in thirds like a letter one more time. (You’ll have done the folding procedure two times total.) Pat dough back into an 8×4” rectangle and straighten up with your hands and/or your bench scraper. (This folding method is what will create those nice flaky layers in your final biscuits.)

  • Cut rectangle in half lengthwise, then cut each half crosswise into 4 squares for a total of 8 biscuits.

Transfer biscuits to prepared baking sheet. Brush tops gently with melted butter; sprinkle with flaky sea salt.

Bake biscuits until golden brown, 18-22 minutes.  Serve warm with sour cream or butter.

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Ready for the oven – already you can tell they are perfect.

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Just look at all those flaky layers – it comes from the folding technique.

If you want more concise instructions on how to make these, pop on over to the Bon Appetit website, and check out their “Basically” section.  Molly Baz made these, and not only are her instructions (complete with short videos) simply perfect, these biscuits are divine.

Flakiest Biscuits

Okay, here they are – BACK by popular demand … my fantastic baking powder biscuits.  

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I’ve tried out a new technique …. folding the dough.  Pat into a rectangular shape and then fold into 3 (like folding a letter into an envelope), pat out into another rectangular shape and repeat.  You can literally see the folded dough, and just look at those flaky layers!  Finish with a little melted butter and sprinkle with salt and freshly cracked pepper before baking.

Once you get this down pat you will rely on these biscuits for anything from a summer morning with fresh peach jam or a winter evening served with a family favourite – chili, soup, stew … every household has their own comfort dinner!

  • 2 cups flour
  • 1 tsp salt
  • 1 tbsp sugar
  • 4 tsp baking powder
  • 1/2 cup cold butter
  • 1 egg
  • almost 1 cup milk or buttermilk

Stir dry ingredients to blend and then with pastry blender, or 2 forks, blend in 1/2 cup cold butter (my tip: freeze the butter for 15 min ahead of time, and use the large holes on a box grater to grate the butter – instant flakes of butter)

Lightly beat 1 egg in a 1 cup measure, then stir in enough milk to reach the 1 cup mark.

With a fork, stir the egg/milk mixture into the dry ingredients – only enough to have it start to hold together.  Turn onto floured surface and … oh so gently … without overmixing … pat it together, and then into a solid shape, about 1 inch or so in height.  Using floured biscuit cutter (or your favorite glass) cut out shapes and place on floured baking sheet.

These are so flexible – if you want to add any herbs, or cheese – do so at the dry ingredient stage.  Go ahead and experiment – makes these your own family favorite!

To guarantee extra tall, fluffy biscuits, pop them into the fridge or freezer for a few minutes.  The combination of hot oven and cold butter creates magic!

Bake at 400 for 15 – 20 minutes (depending on your oven – check it at 15) until lightly golden and very fluffy!  Image