SOURDOUGH BREAD
To make sourdough bread, you will need a starter which can take anywhere from 7-14 days. To make your own, mix flour and water together in a jar and feed the starter each day until ready.
Sourdough Starter Ingredients:
2 teaspoons sourdough starter
3 tablespoons all-purpose flour
5 teaspoons water
Dough Ingredients:
¼ cup active sourdough starter
2 teaspoons salt
4 cups flour
Instructions:
Twelve hours before you plan to mix the dough, add the ingredients to make ¼ cup of active sourdough starter. Stir and cover and let the starter rise. The starter is ready when it has doubled in size and there are bubbles on the surface and sides. To make the dough, add ¼ cup sourdough starter and 1 cup plus 2 tablespoons of water and stir. Next, add 4 cups plus 2 tablespoons of flour and 2 teaspoons of salt. Use a spatula to work the ingredients together until there are no more dry ingredients in the bowl. Wet your hand with a little water to prevent sticking, and pick up the dough on one side of the bowl and stretch it up and over itself. Turn the bowl a quarter turn and repeat this step until you have turned the bowl a full circle. Cover the bowl and let the dough sit for 30 minutes. Repeat the folding process one more time. Cover the bowl and let the dough rise on your counter for 8-10 hours.
Next, on a lightly floured surface, shape the dough into a ball by pulling the dough into the middle of itself. Turn the ball over so the seam is down. Use your hands to gently pull and cup the dough until it forms a tight skin. Place the dough on parchment paper and transfer to a medium sized bowl. Cover the bowl and let it rise for 2 hours. Preheat the oven to 450°F. Score the top of dough with a sharp knife. Use the parchment paper to lift the dough up and transfer to a dutch oven. Place the lid on and bake for 20 minutes. Remove the lid and bake for an additional 30 minutes or until golden brown.
FOCACCIA
Ingredients:
1 ¾ cups warm water
2 ½ teaspoons sugar
1 package active dry yeast
4 cups flour
2 teaspoons salt
4 tablespoons olive oil
Optional:
Fresh rosemary
Coarse sea salt
Fresh pressed garlic
Instructions:
In a stand mixer with a dough hook, stir together the water and sugar. Sprinkle yeast on top and stir again. Set mixture aside for 5 minute until foamy. Add flour and salt, mixing on low until a shaggy dough forms. Increase speed and mix for 4-5 minutes. Coat a large bowl with olive oil, transfer the dough, and cover with plastic wrap or a damp towel. Let rise for 1 to 1 ½ hours until doubled in size. Brush a 9x13-inch baking dish with 2 tablespoons of oil. Uncover dough, oil hands, and fold dough onto itself until a ball forms. Place in the baking dish, press the dough to the edges, and cover to rise for 45 minutes until doubled in size. Preheat oven to 425°F. Drizzle with remaining 2 tablespoons oil, make indentations with your fingers, and sprinkle with salt, rosemary, and any other desired toppings. Bake for 20-30 minutes until golden brown.