Garlic Knots

 

Ingredients

Homemade Dough

• 1 and 1/3 cups (320ml) warm water (between 100–110°F, 38–43°C)
• 2 and 1/4 teaspoons (7g) Yeast 
• 1 Tablespoon (13g) granulated sugar
• 3 Tablespoons (45ml) olive oil or melted butter
• 1 teaspoon salt
• 1/2 teaspoon garlic powder*
• 3 and 1/2 cups (about 450g) all-purpose flour (spoon & leveled), plus more for hands and work surface

Topping

• 5 Tablespoons (70g) unsalted butter, melted
• 3 garlic cloves, minced; or 1/2 teaspoon garlic powder
• 1 teaspoon Italian seasoning*
• 1/4 teaspoon salt
• optional after baking: 1/4 cup grated Parmesan cheese
• optional after baking: 2 Tablespoons chopped fresh parsley

1. Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. *If you don’t have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or rubber spatula in the next step.
2. Add the olive oil (or butter), salt, garlic powder, and half of the flour. Beat for 15 seconds, then add the remaining flour. Beat on low speed for 2 minutes. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 5 minutes (for a visual, watch me do it in the video). The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer fitted with a dough hook on low speed instead. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
3. Lightly grease a large bowl with oil or nonstick spray—just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 1–2 hours or until double in size. (Tip: For a warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)

1. Shape the dough: Use the video tutorial and step-by-step photos as your guide for this step. When the dough is ready, punch it down to release the air. Using floured hands on a lightly floured work surface, shape the dough into a 16×5-inch (13x41cm) log. (5-inch width really isn’t as important as the 16-inch length here—no need to be exact.) Using a very sharp knife, pizza cutter, or bench scraper, slice into 16 1-inch strips. Roll each strip into 8-inch ropes. Tie each into a knot. You can tuck the 2 ends of the knots underneath or leave them out—that’s up to you. Arrange the knots on 2 baking sheets lined with silicone baking mats or parchment paper.
2. Lightly cover the shaped knots and let them rest for at least 30 minutes and up to 45 minutes. They will slightly puff up during this time, producing softer rolls.
3. Towards the end of the rise time, preheat oven to 400°F (204°).
4. Make the topping: Stir the melted butter, garlic, Italian seasoning, and salt together. Brush on the knots. Reserve some of the topping for when the knots come out of the oven.
5. Bake for about 20–23 minutes or until golden brown on top. Remove from the oven and brush the warm knots with remaining garlic butter. Sprinkle with parmesan cheese and/or parsley, if using.
6. Serve plain or with marinara sauce for dipping.
7. Cover and store leftover knots at room temperature for up to 2 days or in the refrigerator for up to 1 week. Freeze baked and cooled knots for up to 3 months. Thaw on the counter, then reheat as desired. (I usually just microwave them for a few seconds.)
8. Credit: https://sallysbakingaddiction.com

Sourdough Bagels

                                         

INGREDIENTS:

*1 cup active, bubbly sourdough starter
*1.5 cups warm water
*1 Tablespoon brown sugar (I used white in the video)
*2 teaspoons salt
*3.5 to 4 cups flour

I normally only use weight measurements for my sourdough but it worked just fine to do cups in this recipe. The dough was quite sticky (which I preferred). I just floured the surface a little when I shaped the bagels and that worked just fine. 

INSTRUCTIONS:
1. Combine water, sourdough starter, sugar, salt, and flour. Mix and knead all ingredients together until dough forms a smooth and elastic dough.
2. Cover dough and let rise until it has doubled in size. (This step could take 5-10 hours depending on ambient temp and strength of starter). This step can be done in the fridge over a day or two! (I put all the ingredients together and let it rise overnight)
3. Dump dough onto lightly floured surface.
Divide into 8 equal portions. Roll each portion it o a snake, then circle it around and make a circle out of the dough. Pinch connecting sides together to make a smooth circle out of the dough.
4. Cut out 8 squares of parchment paper and set each circle of dough onto each parchment square. Cover and let rise until doubled in size (This might take a few hours - but so worth it!! They will be so much softer on the inside if you wait)
5. Bring a pot of water to boil. Add 2 tablespoons baking soda and 1/4 cup honey (I used brown sugar instead of honey - worked just fine!)
6. Gently drop the bagel dough- parchment paper and all- into the water. Parchment will loosen as it gets wet and you can remove it from the pot. Let the bagel boil for about 45 seconds per side.
7. Set boiled bagel dough directly onto a baking sheet either greased or lined with parchment paper. (Draining pan not necessary, disregard what the video shows) 🤪
8. Brush each bagel with an egg wash and then desired toppings. I find that it works best to use butter instead of egg wash on the cinnamon sugar bagels. We especially LOVE the jalapeño cheddar bagels!
9. Bake at 425 for 25 minutes. Remove from oven and let them cool for at least an hour! (I know this is hard but they will tast so much better if you wait!!!!) 

Enjoy!

Credit: Amberskitchen.com

Sourdough Foccacia

 

Sourdough Focaccia Bread

• 75 g bubbly, active sourdough starter
• 375 g water (see Notes below)
• 20 g honey (optional)
• 500 g bread flour or all purpose flour (see Notes below)
• 9 g fine sea salt
• 2–3 tbsp olive oil, for coating the pan
• Assorted Toppings (optional): rosemary, garlic cloves, flaky seat salt, tomatoes, olives etc.

1. Make the Dough: In the evening: whisk the sourdough starter, water and honey together in a large bowl (I use a fork for mixing). Add the flour and salt. Mix to combine and then finish by hand to form a rough dough. It will be wet and sticky. Cover and let rest for 30 minutes to an hour. Timing is flexible here. Then return to the bowl and work the dough into a ball.  
2. Bulk Rise: Cover the bowl of dough with lightly oiled plastic wrap (or transfer the dough to a lightly oiled dough container). Let the dough rise overnight at room temperature, approximately 68-70 F (20-21 C) for about 12+ hours. The dough will double in size (or more) when ready. Note: if the weather is warmer than 68- 70 F (20-21 C) the dough will rise faster than 12+ hrs. Please adjust your timeframes accordingly.
3. Second Rise: In the morning, pour 2 tbsp. of olive oil onto a rimmed sheet pan (or 1 tbsp. olive oil if using a non-stick rectangular pan). Use your hands to evenly coat the bottom and sides. With your oiled hands, remove the dough onto the pan, and then flip it to coat both sides. Cover and let rest for 1 1/2- 2 hours or until very puffy (I use an inverted sheet pan to cover the dough). Preheat your oven to 425 F (220 C). Note: I like to rest my dough in a warm spot, usually on top of the oven while it preheats. The dough becomes soft and bubbly. 
4. Assemble the Focaccia: Right before baking, gently dimple the dough with oiled fingertips. I start at the bottom of the pan and work my way to the top. As you dimple, the dough will naturally begin to stretch outwards. You should end up with a rustic rectangular or oval shape, about 14 x 9-inches (36 x 23 cm) or larger. The dough won’t go all the way to the corners and sides of the sheet pan- this is OK. Note: If using a rectangular pan, the dough will naturally fill the shape of the pan.
5. Add Focaccia Toppings (optional): Press your preferred toppings into the dough. As the focaccia rises, the dough will puff up. The toppings will pop out if not properly anchored. If using garlic, I keep the cloves wrapped in their papery peels to prevent burning. Remove and discard the peels before eating.
6. Bake the Focaccia: Place the dough onto the center rack. Bake for 25-30 minutes or until crisp and golden brown. Remove from the oven and cool on a wire rack before cutting. TIP: To par-bake focaccia dough: Bake for approximately 15-18 minutes @ 425 F (220 C). The crust will be set, very pale in color and golden underneath. Remove the focaccia from the pan and cool on a wire rack. Once completely cool, wrap in plastic wrap and store at room temperature for up to 6 hrs. To finish, return to the pan and bake for 12-15 minutes.
7. To serve, cut the focaccia into wedges or squares and enjoy warm!

Credit: Theclevercarrot.com

Sourdough Ciabatta's

 

Ingredients

• 360 g room temperature filtered water
• 95 g ripe sourdough starter
• 11 g kosher salt
• 10 g extra virgin olive oil
• 450 g unbleached all purpose flour

Instructions

Make the dough

1. In a large bowl, combine the water and salt. Mix to begin dissolving the salt.
2. Add the active sourdough starter to the bowl. Use a dough whisk or your clean fingers to dissolve the starter into the salt water.
3. Add the olive oil, whisk to combine. Then, Add the flour. Use a spoon to begin mixing the flour in. Switch to your hands, and punch the mixture until it forms a shaggy sticky dough with no dry patches of flour. Scrape your fingers, and the sides of the bowl. Cover the bowl with a clean kitchen towel, and let rest at room temperature for 30 minutes for the autolyse phase.
4. With damp hands, perform the first set of stretches and folds. Gently Pull one side of the dough up until it won’t stretch anymore and lay it over the dough (be careful not to tear the dough). Work your way around the bow until all sides of the dough have been stretched and folded over. Cover the bowl with plastic wrap, rest for 30 minutes.

5. Repeat the stretches and folds 3 more times for a total of 4 sets, every 30 minutes. You can also do the coil-fold method which works really well with a higher hydration dough like ciabatta. After the last stretch and fold, let the dough bulk ferment at room temperature for another 2-3 hours.

6. Then, place the dough in a lightly oiled airtight container with straight sides, like a rectangular Rubbermaid container. Place the dough in the fridge overnight or at least 12 hours up to 18 hours.

Shape the rolls

1. The next day, generously flour your work surface using a small strainer for even coverage. Invert the container on the floured surface, and let the dough slide out. Generously flour the top of the dough as well. Use a bench scraper to scoot the edges in to form a large rectangle. Use the bench scraper or a sharp chef's knife to cut the dough in 6 or 8 rectangular rolls.

2. Line a large baking sheet with a clean tea towel (or a couche). Sprinkle the towel generously with flour. Carefully lift the rolls onto the baking sheet. Lift the towel up gently between each roll. Sprinkle the rolls lightly with flour, and cover with a clean kitchen towel. Let proof for 30 minutes while the oven heats up. Meanwhile, preheat the pizza stone in the oven at 450° F. Place a small metal baking pan or cast iron skillet into the oven to heat as well (for the steam).

Bake Ciabatta

1. Very carefully, pour 2 cups of hot water into the preheated pan in the oven. There will be a big burst of steam so be very careful, and wear thick protective oven mitts. Close the door right away to keep the steam inside the oven.

2. Very carefully transfer the rolls from baking sheet onto a large piece of parchment paper, spacing them just slightly, but they should be close together. Then use a pizza peel, or the back of baking sheet to slide under the parchment paper with the rolls on top. This will help you launch them into the hot oven and onto the hot pizza stone quickly.

3. Carefully open the oven door (there will be hot steam). Slide the parchment paper with the sourdough ciabatta rolls onto the hot pizza stone. Bake for 15 minutes. Then, carefully remove the pan with the water. Bake for another 10-12 minutes until golden brown and crisp.

4. Allow to cool completely before slicing, at least 2 hours.

Credit: lionsbread.com

Sourdough French Baguettes

 

Ingredients

• 350 g unbleached all purpose flour
• 215 g filtered water, warm about 80 degrees F
• 75 g active sourdough starter
• 8 g kosher salt I like Morton's

Instructions

1. Day 1: 10pm - Feed Sourdough Starter with 60g whole wheat flour and 60 g filtered water.

2. Day 2: 8am - In a large mixing bowl, combine the all purpose flour and water. Mix well with your hands until the shaggy dough comes together. Cover with plastic wrap, and let rest at room temperature for 1½ hours.

   9:30am - Add the ripe sourdough starter, and mix in with your hands, pinching and pulling. Cover with plastic, and let rest at room temperature for 45 mins.

   10:15am - Add the salt and 5g room temperature water. Mix in by hand, and use the Rubaud kneading method for 2 minutes. Cover and let rest for 30 mins at room temp.

3. 10:45am - Gently stretch and fold the dough by pulling up one side and stretching it vertically, then folding it over on itself. Work your way around the whole perimeter of the dough. Cover and let rest for 45 mins at room temperature.

   11:30am - Stretch and fold. Cover and let rest for 45 mins.

   12:15pm - Stretch and fold. Cover and let rest for bulk fermentation at room temperature for 2.5 - 3 hours.

4. 3:00pm - Pre-shape the dough. Pour the dough out onto a lightly floured surface. Divide the dough in half. With floured hands, gently fold each piece like a letter, bringing the top ⅓ of dough down, then bringing the bottom ⅓ of dough up. Repeat with the second piece of dough. Allow to rest on the floured work surface, uncovered for about 5-10 minutes.

   3:10pm - Line a rimmed baking sheet with parchment paper. Final shape and preheat oven and pizza stone to 500 degrees F. With the dough facing you horizontally, pull the top edge down over the dough and pinch. Then pull the bottom edge up and over the dough and pinch shut. Use your hand to roll and stretch the dough into a long rope about 10-11" long, tapering slightly at the ends. Place the shaped baguettes on the prepared baking sheet.

   4:00pm - Place small baking tray with ice cubes and water in oven to create steam.

5. 4:15pm - Slash baguettes and bake immediately. Put extra ice cubes on the bottom of the oven as the bread goes in. Bake for 30 minutes, rotating the pan after 15 minutes, and reducing the temperature to 450 degrees. Allow to cool completely before slicing.

Notes: 

I did not use whole wheat flour.

Credit: lionsbread.com

French Baguettes

 

Ingredients

• 360 g filtered water at room temperature
• 3 g yeast
• 500 g unbleached all purpose flour or bread flour
• 11 g salt

Instructions

1. In a large mixing bowl, combine the room temperature water and yeast. Use a whisk to stir, until the yeast has begun to dissolve. Add the unbleached flour and salt. Use a Danish dough whisk, or your hands, to mix until there are no dry patches of flour left.

   Scrape your hands off well, and cover the bowl in plastic wrap. Let rest for 30 minutes at room temperature for the autolyse phase.

2. Do the first stretch and fold. Dampen your hands with water to prevent the dough from sticking.

   With the dough still in the bowl, you want to gently stretch one side of dough up until there's no more give, and fold it over the rest of the dough. Be gentle wit the stretching so that you don't tear the dough.

   Work your way around the dough until all sides have been stretched and folded. Then pick the whole ball of dough up and plop it over in the bowl.

   Cover with plastic wrap, and let rest for another 30 minutes at room temperature.

3. Stretch and fold #2. Cover, let rest for another 30 minutes.

4. Stretch and fold #3, then let the dough bulk ferment at room temperature for 5-6 hours until the surface of the dough is puffy and jiggly.

5. Line a rimmed sheet pan with a clean kitchen towel. Sprinkle the towel generously with AP flour or rice flour. Set aside.

6. Pour the dough out onto a lightly floured surface, and divide it into 3 equal parts. With the tips of your fingers, gently press one piece of dough into a rectangle about 8 inches long. Bring the top 1/3 of dough down to the midline, and press down with your fingertips.

   Rotate the dough 180 degrees, and bring the open edge up over the folded edge, and use your thumb to press down on the seam. Flour your hands gently, and roll the dough out into a long baguette shape.

   Repeat with the remaining 2 pieces of dough.

7. Place the shaped baguettes onto the prepared towel-lined baking sheet. Gently lift the towel up between the baguettes to create separation between the loaves. Sprinkle the baguettes lightly with flour, and gently lay another clean towel on top. Let rise for one hour at room temperature.

8. Meanwhile, preheat the oven to 500°F with a pizza stone on the middle rack. Place a small cast iron pan on the bottom rack. Boil a kettle of water. Set aside.

9. After the baguettes have risen, transfer to a piece of parchment paper. Slash the tops of the baguettes with a lame or a sharp chef's knife. The cuts should be at a sharp angle going down the axis of the baguette. Place the parchment paper directly onto the preheated pizza stone.

   Be sure to wear thick oven mitts for this next step.

   While the oven door is open, pour the hot water from the kettle into the preheated cast iron pan. There will be a big burst of hot steam, so do this carefully. Slide the pan of water into the oven to create steam in the oven while the baguettes bake. Close the oven door immediately.

10. Bake for 20-25 minutes, rotating halfway if necessary, until the the crust is deeply golden brown, mahogany in places.

    Allow the baguettes to cool completely before slicing. Enjoy!

Credit: lionsbread.com

White Sourdough Discard Sandwich Bread

This bread was so soft on the inside and had a nice crust!

 Ingredients:

• 100 g Sourdough Discard unfed sourdough starter
• 270 g Water (divided)
• 500 g Bread Flour
• 12 g Salt
• 20 g Sugar (divided)
• 60 g Butter room temperature
• 7 g Instant Yeast

INSTRUCTIONS

 

• Combine the sourdough discard, water (245 gr) and flour into your stand mixer and mix until it forms a shaggy dough (really shaggy) (around 30 seconds will do it). Leave the dough to rest for 30 minutes.
  
• In a small bowl mix 25 gr water with the instant yeast and 5 grams or sugar. Let stand for about 10 minutes. 
• Now add the salt, sugar (15 gr), butter and yeast mixture to the bowl and knead the dough for around 8 minutes.

  You want the dough to be elastic, silky and slapping the sides of the bowl. Just keep the mixer going until you achieve this. If you are using a stand mixer you'll need to use your dough hook attachment for this step.
• Now you need to let your dough rise. You are using instant yeast as the leavening agent in this recipe, rather than sourdough/wild yeast, so it will rise very quickly, particularly if your home is warm.

  Leave it for around an hour (it will take longer if your house is cooler). You want it to double.
• Lightly butter or spray a 9x5 pan so it's ready to go when the dough is shaped.
• Once the dough has doubled, tip it out onto the counter top with the smooth side underneath and the sticky side on the top. Gently ease the dough out into a rectangle. It should be quite easy to do this as the dough is very elastic.
• Now you want to shape your dough into a sandwich loaf. This is fairly easy. Make sure that the short side of the rectangle is in front of you. Fold each side of the dough into the middle, then roll the dough into a tight log with the seam underneath. Tighten the top of the dough by putting your hands at the base and pulling the dough towards you, without lifting if off the countertop.
• Once the dough is shaped, gently place it into the buttered loaf tin. Leave the dough to rise until it's just above the rim of the tin.

  This will take around an hour, depending on the temperature of your home.
• Once the dough has risen, you'll need to bake your loaf.

  Turn your oven on and set the temperature to around 180C/350F.

  Let it warm for around 10 minutes. Spray the top of your dough with some water mist and place into the oven.

  Make sure that there's plenty of room for it to grow in the oven as it will generally keep rising.
• Bake your bread at 180C/350F for around 40 to 45 minutes or until the loaf is golden brown.
• Remove from the loaf tin and allow to cool on a wire rack.