Everyone is quarantine baking, and someone suggested me to share my bread recipe in these times of staying at home.
So here is my beloved bread recipe.
Baking bread is the best, I love it so much that I am often asked if it's necessary to stand in front of the oven to watch the bread baking. You don't have to, but it's awesome!
Unfortunately I can't eat 10 of these buttered rolls straight out of the oven any more, my doctor told me, no wheat - so when I bake, I bake for my friends and family - it's time consuming but well worth it, you cannot rush great bread, so if you're looking for a 30 minute bread recipe - this is not it.
Also then I live through other people's ability to eat bread with too much butter... mmm fresh bread and butter - I miss it so much! But luckily you don't have to.
This recipe is with a sourdough starter, that you can either get from someone you know or make it yourself. (or you can skip it, and leave the bread dough to ferment one extra day)
Hannahs sourdough bread
Yield: 4 big loafs or 25 rolls
Prep time active: about 30 minutes
Prep time inactive: about 24h+
Baking time: 20-30 minutes depending on the size.
Basic Sour dought starter:
100 g wheat flour
100 ml water.
Combine the ingredients and cover with cling wrap and leave it at room temperature for 24 hours (or longer if your house is chilly) it's ready when its bubbly.
10 g dry or 20 g fresh yeast + 100 g Basic Sourdough Starter
800 mL water
1 kg wheat flour
20 g salt
50 g rice flour, for dusting ( if you don't have rice flour, wheat flour will do)
1 cup of warm water, for baking
Optional: seeds for last fold and baking. Instead of rice flour use seeds to add flavor and texture.
Day 1 preparations:
In a small mixing bowl, dissolve the sourdough starter and yeast in the water. Transfer to the bowl of a stand mixer fitted with the kneading attachment or a large mixing bowl.
Add the flour and salt and knead, either with your hands or on low speed if using the stand mixer, for 10 minutes. Cover and set aside for 30 minutes at room temperature.
Knead again until the dough is smooth and elastic. Cover and set aside at room temperature for about an hour, until the dough has doubled in size.
Knead again, cover with plastic wrap, and refrigerate overnight.
Remember, the dough will rise, so ensure that the bowl is large enough to accommodate the much larger dough, or else you have to clean your fridge...
Day 2 preparations:
Preheat the oven to 250°C/480°F. Place a roasting pan in the bottom of the oven, for the water you need during baking.
Decide what you are baking:
For baking in loaf pans—Grease 4 silicone loaf pans.
For shaping rolls or baguettes and baking on a baking sheet—Line a baking sheet with parchment paper.
Dust a clean, flat work surface with about ½ of the rice flour and carefully turn out the dough to the surface without puncturing it.
If the dough is too soft to work with, quarter it using a dough cutter or knife, fold the dough as well as you can and transfer it to the loaf pans immediately and bake as loaves.
Fold the dough like an envelope: First, fold from the work surface’s edge in toward the center. Next, fold the sides in, and last, roll up the dough toward the last open part, making one large piece of dough.Divide it in 4 and let it sit for 10 minutes on the table.
Step 8 a. Loafs
For baking in loaf pans
Fold each of the four dough lumps the same ways as the initial fold, then transfer into the loaf pans, cover and let them rise for about 30 minutes.
Step 8b.rolls or baguettes
For shaping rolls or baguettes and baking on a baking sheet
Fold each of the four dough lumps the same ways as the initial fold,
using a dough cutter or knife, divide the dough into 16-20 rolls or gently roll 4 baguettes.
Transfer the rolls or baguettes to the baking sheet.
Dust with the remaining rice flour. Using a kitchen towel, cover and set aside to rise to room temperature.
Using a razor blade or a VERY sharp knife, score the surface of the rolls or baguettes into the desired pattern.
Step 10. To bake:
You need to be fast and efficient here. With a cup of warm water ready at hand, open oven door and quickly place the loaf pans or baking sheet in the middle of the oven. Pour the warm water into the roasting pan and quickly close the door. The water will evaporate and steam the bread, making the crust thin and super crispy.
Reduce the oven temperature to 220°C/425°F and bake for 15 to 20 minutes, depending on the size of your loaves, rolls, or baguettes. The bread is ready when it’s beautiful and golden and makes a hollow sound when you tap it the bottom. Remove from the oven and set aside on a wire rack to cool before slicing.
When the bread has cooled completely, carefully wrap any loaves, rolls, or baguettes you will not eat in the following days with plastic wrap and store in the freezer. Plastic-wrapped bread can easily be rebaked when needed for that straight-out-of-the-oven bread sensation.
I made this recipe on danish morning TV, hence the red and dusty bread face!
To rebake frozen bread: Preheat the oven to 200°C/395°F. Defrost and unwrap the bread. Quickly run it under the tap to wet the surface (don’t let it soak up to much water, or the crust will be too hard).
Place the bread directly on the oven rack and bake for 5 to 7 minutes, until the crust is crispy and the bread is warmed through.
Thank you for reading and cooking.
Keep sharing your dishes with me on social media - it's awesome! (don't forget to tag me @dailystews - so I can reshare and comment)
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Take care, lot's of love