Sourdough Bread - Overnight Version
THANK YOU! They are my DH's favorite too. The toddler calls them 'mini bean pizzas' heheh.
I thought it would just be easier to edit my 'pizza' dough recipe for just bread making. Then it's easier for you to 'copy' and print, etc. Basic Sour Dough Bread – Overnight versionIn a large NON METAL bowl (or crock), mix:
2 cups whole wheat flour or white, unbleached, all purpose flour (or a mix of each)
2 cups warm water
1 teaspoon of Instant SAF yeast or one little packet (the kind that comes in three little sections)
1 teaspoon of 'Rapadura Brand' Whole Organic Sugar (or honey or regular white sugar)
Stir together with plastic or wood spoon. It will look 'soupy' soft, almost like a lumpy, thick cake batter. This is your 'starter'.
Cover bowl/crock with a clean dish towel or plastic wrap (on loose) so 'gasses' can escape and let 'sour' for 4-24 hours. Also, be careful where you sit this, if you use too small a bowl, you might end up with some on your counter top!Next day or morning (a minimum of 4 hours, up to 24 hours later), ADD:
1 stick of cooled, melted butter, or 1/2 cup olive or grapeseed oil or Virgin Coconut oil (heat to make liquid).
2 teaspoons sea salt - I really recommend this (can use kosher or plain salt if necessary)
Stir with that big wooden (my favorite) or plastic spoon (no metal, it kills yeast) until the very fluffy 'sponge' mixture shrinks and looks coated.
You will need anywhere from 6-10 cups of additional all purpose, unbleached flour to start forming your dough.
I slowly add in a cup of flour at a time, stirring after each addition until it starts getting HARD to stir/mix. (Conversely, use your Kitchenaid type mixer).
You will probably find that at or near 3-4 cups of additional flour, you will NOT feel like stirring this anymore!
At this point, I sprinkle about a cup of the all purpose flour on a CLEAN counter or wood cutting board. I pour the dough onto the center and slowly knead it with the flour, adding more if necessary, to form a fairly smooth ball. I do NOT spend a lot of time here, maybe 10 minutes.
Then I cut the dough into 'baseball to softball' size chunks, roll them into balls, coat in oil and put in medium size plastic baggies (to store in refrigerator) or start forming my loaves.
If storing the dough for a few days in the refrigerator, leave some room in the baggies for 'expansion', and LOOSELY tie with a twist tie, or leave 1/2 inch open if using 'zip lock' type bags. I put all that I won't use immediately into the refrigerator. You are DONE if you don’t want to bake immediately.
One of these ‘balls’ should fit perfectly in a normal ‘loaf’ bread pan. For faster baking time, I flatten the ball into a rough rectangle. I then roll it up ‘french bread loaf’ style and place on a cookie sheet. I let all loaves rest and ‘puff’ for about 30-40 minutes. Place a clean kitchen towel over them to keep drafts away and to assist in the ‘rising’.
If you have removed dough that has been in the refrigerator for a day or so, let it warm up to room temp, then shape your loaf, then let rise as above.Preheat oven to 400 degrees F.
Bake each loaf for about 40 minutes (if using a traditional 'loaf bread pan'). I usually bake 30 minutes when I just have dough sitting on a 'baking sheet' and it is a ‘french’ or ‘peasant’ style.
You might need to bake longer or shorter. I am at 7000+ feet elevation and I've NEVER had a batch not rise well! I let the baked loaf rest for about 10 minutes, and if it’s still too moist, I adjust for following loaves. I also have put the loaf back in the oven for about 10 minutes and it ‘finishes’ fine.
Calzones made with this dough are really tasty. Flatten a dough ball into a 10 inch circle, top with cooked meat or veges and cheese and a pizza sauce of your choice. Fold in half and ‘press/pinch’ edges to seal. I cut a slit in top (about 2 inches long) to allow steam to escape, and bake at 400 deg F for about 25 min.
I will melt butter and SMALL amount of garlic salt and brush this on top of freshly baked loaves...it really adds a nice flavor.
Here is a Pictorial link to give you some ideas:http://weblife.earthlink.net/photo/P...hcyiy::LO:a6g3