Doughy Delights
(Page 3 of 8)
March/April 2008
MaryAnna Clemons
Next time, I plan to use a smaller Dutch oven to get the bread to rise a bit higher. But you can’t beat the no-knead recipe for ease in making sourdough bread.
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A native of California, MaryAnna Clemons now lives in Colorado Springs. She and her military husband, a Kansas native, share four children, six horses, five dogs, five cats and one chicken on 35 acres.
To get your 1847 Sourdough Starter – please be patient, the folks who do this are volunteers – visit the Web site atwww.CarlsFriends.org.
Sourdough Recipe (no-knead)
MaryAnna Clemons
No-Knead Sourdough Bread |
1 cup of active sourdough starter that has been allowed to reach room temperature (if you’ve removed it from the fridge) **
3 to 31/2 cups (depending on your altitude) bread flour – I use Baker’s & Chefs and/or King Arthur’s Flour
1 to 11/2 cups water (room temperature to lukewarm)
1/2 teaspoon of sea salt
Heat oven and baking receptacle (Dutch oven, stone, covered dish) to 450°F.
In large glass bowl, stir ingredients together with wooden spoon. You want it somewhat firm. Cover bowl with plastic wrap and let sit in a 70-75 degree (or so) room for 12-18 hours.
Using well-greased fingers or spatula, pry sticky dough from sides of bowl onto lightly floured surface. Sprinkle with more flour and let dough rest for 15-20 minutes.
With floured hands and a bit more flour on the ball of dough, place back in glass bowl between floured cotton cloth, like a towel sandwich, until it doubles in size, usually 4 hours.
Pour dough from bowl to baking receptacle (I prefer a cast iron Dutch oven), and bake for 1 hour and 10 minutes, or until browned and you can “knock” on crust.
Before baking, I sometimes add a touch of olive oil and some herbs to crust, or just brush it with melted butter, for a fancier crust.
** You’ll have leftover starter; this is for next time. Feed it a fresh cup of flour and warm water, stir well and cover loosely. Keep in the refrigerator.
Nutty cereal bread
Jean Hill, of Valdosta, Georgia, is looking for a Grape-Nuts bread recipe. The cereal is soaked in milk while the rest of the ingredients are mixed, and it makes two loaves.
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