Easy and Forgiving Sourdough Process for: Pizza, Bread, and Crackers! скачать в хорошем качестве

Easy and Forgiving Sourdough Process for: Pizza, Bread, and Crackers!

This sourdough double batch recipe makes either 2 breads or 4 pizzas (or 1 bread and 2 pizzas) and will also leave you with extra starter for crackers and a starter refresh. Note: to make this recipe you will need: sourdough starter, a dutch oven, parchment paper, and a kitchen scale. A dough scraper is also helpful to have. The night before: Mix: 220 grams of starter 220 grams of water 220 grams of flour Then cover and leave at room temperature overnight. ***Side note. You will end up with extra starter with this recipe, which I do on purpose. I usually also make sourdough crackers with the remaining starter (after I do the starter refresh and mix the batches). See the cracker recipe at the end. The next Morning: 1) First do a starter refresh: 116 grams of starter 116 grams of water 116 grams of flour Cover and leave on the counter until doubled in size. Then place in the refrigerator. It can keep for up to 2 weeks in the refrigerator, but I recommend doing a refresh every week. 2) Then mix your batches: (tip: mix the starter, water, and salt before adding the flour) For each batch mix: 100 grams of starter 360-365 grams of water 11 grams of salt 500 grams of flour If doubling the recipe then use two bowls and use the above ingredients for each batch. 3) Cover and leave at room temperature for around 1 hour. But don’t stress about the timings of this recipe. I have accidentally left it for almost 2 hours before doing the stretch and folds and it turned out fine. 4) After about an hour then do a series of two to three stretching and folds, each around 30 minutes apart. But again, don’t stress about getting the timing exactly right. As long as you do 3 stretch and folds over the next few hours you should be fine. You will notice that with each stretch and fold, the dough will get more elastic. This is great! 5) After the last stretch and fold, cover and leave on the counter for around 5-8 hours. When it is finished it will look around doubled in size. But again, don’t stress about how much it has risen. 6) At this point you are ready to bake straight away…or put into the refrigerator to bake another day. Recently I have been quadrupling the recipe, baking a bread right away, and saving two bowls of dough in the refrigerator for four pizzas the next day, and then baking another bread the following day. Know that the longer it stays in the refrigerator, the better it will taste. But don’t keep it in the fridge longer than 3 days. 7) If baking another day put it into the refrigerator. No need to remove from the bowls. Just keep them covered so they will not dry out and put the bowl directly in the refrigerator. This recipe is super flexible because when you are ready to bake, you don’t need to rise it first. Just remove from the refrigerator and use straight away. Pizza Dough: Preheat oven to around 450F and if you have a pizza stone, preheat that inside as well. Take the bowl of dough straight from the refrigerator. Use only 1/2 of the dough for each medium size pizza. The dough will be pretty wet and sticky. That’s ok! Use lots of flour and a dough scraper. Both roll and stretch the dough to the desired size. Transfer dough to parchment paper (or a silicone baking mat). Add toppings Transfer the pizza that’s on the parchment paper or baking mat to a preheated pizza stone (or a pizza pan) Bake at around 450F for around 15- 20 minutes (or until it looks done. The cheese is slightly brown and the crust feels stiff. Bread: Preheat oven to around 450F with a dutch oven inside. When the oven is at the right temperature, take the bowl of dough straight from the refrigerator. Use a spatula to help scrape the dough from the sides of the bowl. Plop it directly onto a piece of parchment paper. Then score the top using a scissors or razor. Place the dough on the parchment paper into the dutch oven, cover and put into the preheated oven. Bake covered for 30 minutes Uncover and bake an additional 15 minutes Remove and cool on a baking rack. Wait 20 minutes before cutting. Sourdough Crackers: ¾ cup (200 g) discarded sourdough starter (stirred down) 2 tablespoons (28 g) butter (melted) ¼ teaspoon (1 g) fine sea salt ¼ teaspoon (1 g) salt for sprinkling on top INSTRUCTIONS Preheat your oven to 325°F (162°C) and line a baking sheet with parchment paper. Melt the butter in a mixing bowl. Weigh the sourdough discard and salt into the bowl of melted butter and mix thoroughly until well combined. Use an off-set spatula to spread the mixture in a thin, even layer onto the parchment paper. Sprinkle the top with salt. Bake for 10 minutes. Remove from oven and score the crackers. Bake for an additional 15-30 minutes or until the crackers are golden brown. Let cool completely before breaking into squares. (Oven temperatures vary, check the crackers after 15 minutes into baking to make sure they do not over bake.)