The recipe followed is listed below. Again, Alton Brown to the rescue to explain why we did what we did.
The sour dough was supremely edible. Ummm yes, I want more. NOW.
Here are some pictures of our process:
Jon started the dough Tuesday night, this is after ~8 hours. Wednesday morning.... |
After ~20 hours. After I turned it before forming a loaf. |
Loaf formed. Now letting it rise on tea towel for a few hours. |
After I formed the loaf, I went out to dinner with the girls. I came home to this:
The finished product!!!! |
With the first slice devoured. That's the inside. NOM NOM NOM. |
Knead Not Sourdough
http://www.foodnetwork.com/recipes/knead-not-sourdough-recipe/index.html
Recipe courtesy Alton Brown, 2008- Prep Time: 10 min
- Inactive Prep Time: 20 h
- Cook Time: 45 min
- Serves: 10 - 12 servings
(but what is a serving anyway?)
Ingredients
- 17 1/2 ounces bread flour, plus extra for shaping
- 1/4 teaspoon active-dry yeast
- 2 1/2 teaspoons kosher salt
- 12 ounces filtered water
- 2 tablespoons cornmeal
Directions
Whisk together the flour, yeast and salt in a
large mixing bowl. Add the water and stir until combined. Cover the bowl
with plastic wrap and allow to sit at room temperature for 19 hours.
Oven baking: While the dough is rising the second time, preheat the oven to 450 degrees F. Place a 4 to 5-quart Dutch oven in the oven while it preheats. Once the dough is ready, carefully transfer it to the pre-heated Dutch oven. Cover and bake for 30 minutes. Remove the lid and bake until the bread reaches an internal temperature of 210 to 212 degrees F, another 15 minutes. Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.
Outdoor coals: Heat charcoal in a chimney starter until ash covers all of the coals. Place 20 to 24 coals on a Dutch oven table. Place a cooling rack (or other wire rack that is at least 2-inches high) directly over the coals. Set a 5-quart Dutch oven on top of this rack and allow to preheat during the last 30 minutes of the second rise. Carefully transfer the dough to the Dutch oven and cover with the lid. Place 20 coals on top. Bake until the bread reaches an internal temperature of 210 to 212 degrees F, about 45 minutes. Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.
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