From Scratch Stromboli Recipe and Tutorial with Freshly Milled Grains скачать в хорошем качестве

From Scratch Stromboli Recipe and Tutorial with Freshly Milled Grains

Homemade Stromboli is a staple in our house. I usually make a batch of dough and use it one night for pizza and one night for stromboli. This recipe is both simple and filled with wholesome nutrients that makes you feel good about feeding it to your family. Enjoy:) Edit * I said bake at 500 for 10 minutes but that is for my pizza recipe. It should be baked at 425 degrees for 15-20 minutes. Full post on dough recipe: https://theflourbarnhomestead.com/art... Favorite freshly milled flour recipes: https://theflourbarnhomestead.com/our... Supplies: Grain mills: -Komomill: https://amzn.to/4gyau3O -Nutrimill (more affordable: https://amzn.to/4k3pD0j Kitchen scale: https://amzn.to/3R7R4Zf Dutch Whisk: https: https://amzn.to/4in1xMx Kneading Board: https://amzn.to/3FmareK Recipe: Ingredients Dough: 595 grams (4 2/3 cups whole wheat flour) 12 grams (2 teaspoons salt) 3 grams (1 teaspoon instant yeast) 405 grams (14.25 oz water, room temperature) 28 grams (1 oz extra virgin olive oil) Butter spread: 2 tsp garlic cloves 1 tsp dried parsley 3 tb butter melted Instructions 1. In a large bowl, stir together all dry ingredients. 2. Next, add water and olive oil and stir together with a dutch whisk or your hands to form a wet, sticky, shaggy dough. Let the dough rest for five minutes. 3. Continue mixing with your hands for 2 to 3 minutes, adjusting water or flour if needed. If dough seems too dry, add a little water. If your dough seems too wet, add a little flour. Mix until dough becomes soft and supple. 4. Begin stretch-and-folds. Start with one side of the dough. Grab the edge of the dough working with wet hands, and stretch it up, away from the bowl. 5. Stop pulling if you feel like the dough is about to break. Fold the dough back over and press it into itself. Turn the bowl a quarter turn and repeat this process three more times. Cover the bowl with plastic wrap and allow dough to rest for 3 to 5 minutes. Repeat this stretch-and-fold series 5 more times. The dough should be glossy and elastic. 6. Place the dough into an oiled container with a lid or a large storage bag that has been oiled or sprayed with baking spray. Place in refrigerator for at least 12, and up to 48 hours. 7. When you’re ready to make the stromboli, remove from refrigerator 1 1/2 hrs before you plan to make it. Divide dough into two equal pieces for two strombolis. 8. Roll your dough into a 10 by 16in rectangle. Brush on butter mixture with a pastry brush. Then brush on your egg wash onto the sides of the rectangle. 9. Add your prefered fillings into the center of the dough leaving an inch around the sides. I used mozzerella, pepperoni, cooked bacon, and parmesean in this stromboli. 10. Take the fatherest side of the dough and begin rolling it toward you. Tuck in the sides of the dough one inch, like a burrito. Once you are at the end pinch the end of the dough to get it from leaking the filling. 11. Cut 5 slits at the top of the stromboli with a sharp knife. 12. Bake at 425 degrees Fahrenheit until nice and brown on the bottom. Should take 15- 20 minutes. 13. Enjoy!