Sourdough Loaf Sandwich Bread

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There’s something to be said about a warm slice of homemade bread slathered with fresh jam…oh my!

I really enjoy sourdough bread.  I was intimidated to make my own starter.  I watched so many videos and read a LOT of tutorials.  When my daughter’s friend offered me some discard I was very excited.  When I started feeding it, I was so happy to see how well it responded!  I only feed Van Dough (yes, I named him) King Arthur all-purpose flour and filtered water.  I was super excited to make my first loaf of sourdough bread.  Check out my sourdough bread post.  It really is very beginner friendly:).

I love a good crusty artisan loaf as much as the next guy, but I got to thinking “Why not turn this amazing starter into a delicious sandwich loaf?”.  And so it began.  This recipe is inspired by Emilie at The Clever Carrot.  Thanks Emilie!!

Make sure your starter has been fed as is active.

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I like to do the drop test to see if “Van” is ready.  Simply drop a teaspoonful of starter in a small glass of room temperature water, if it floats, you’re ready to go!

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Your starter will float on top when it’s ready.

I purchased a new ceramic bread pan (made by Libbey) and I was really wanting to use it, so what better time than with this awesome sandwich bread.

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Look how pretty:)!

This bread makes a delicious tuna sandwich.  I made one for the hubs today for lunch.  He was a very happy camper!  I used fresh parsley from my herb garden and yummy lettuce from the garden.  There is something so rewarding and satisfying about gardening and growing your own fruits and veggies.  That being said, take a look at this delectable sandwich.

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Yummy!

Now that I have your attention, you simply must make this bread (I have another loaf proofing as I am writing this).

Please, please, please use a scale to measure your ingredients.  I Can Not emphasize enough the importance of using a scale for baking.  You will have consistency and your product will come out amazing every time!

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Weighing my flour for this bread loaf. Get in the habit of using a scale to measure both dry and wet ingredients. I promise you will see a difference in your baked goods:)

Enough of the chit chat…let’s get started making your sourdough sandwich bread!!

Ingredients:

4 cups all-purpose flour (500 grams)

4 tablespoons unsalted butter, (60 grams) softened and cut into cubes

1 tablespoon granulated sugar (12 grams)

1 1/2 teaspoons fine sea salt (9 grams)

1/4 cup active sourdough starter (60 grams)

1 cup + 2 tablespoons room temperature water (270 grams)

Mix the Dough:

In a stand mixer fitted with the paddle attachment, add the flour, butter, sugar and salt. Mix on low speed until combined.  It should resemble crumbs.

Add the starter and warm water. Mix until the flour is fully absorbed (get in there with your hands to finish mixing). The dough will feel slightly sticky and elastic at this stage. Cover with a damp towel and let rest for 30 minutes.  This allows the gluten to relax.

After the dough has rested, switch to a dough hook and knead for 6-8 minutes on medium speed.  The dough will feel soft and supple and not stick to your hands.  If the dough is too sticky, add a dusting of flour.

Bulk Rise:

Cover the bowl with plastic wrap and let rise overnight at room temperature until double in size, about 10-12 hrs.

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Shape your dough:

In the morning, coat a 9×5-inch pan with butter.

Remove the dough onto a lightly floured work surface. Gently flatten the surface to release any large air bubbles.

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Roll the dough into a log (approximately 8″ x 15″).  Tuck the ends underneath.  Using a bench scraper, place the dough into the loaf pan seam side down.

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Second Rise:

Cover the dough with plastic wrap sprayed lightly with cooking spray.  Let it rest at room temperature until it has risen to about 1″ above the rim of the pan.  This takes about 2-4 hours depending on the temperature of your house.

Bake the dough:

Preheat oven to 375° F.

Remove the plastic from the pan and bake the dough on the center rack for about 40-45 minutes, or until golden brown.

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Remove bread from the oven and cool in pan for about 10 minutes.  I like to brush a little melted butter on top while it’s very hot.  Transfer to a wire rack to cool completely.

This sandwich loaf will stay fresh for up to 3 days, stored in a plastic bag at room temperature.  You can also slice the loaf and freeze it.  Remove slices as needed.  You can keep the bread in the freezer up to 60 days!

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Wrapped properly, your bread will keep well in the freezer up to 60 days. Remove slices as needed:)

I hope you make this bread, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!

Sourdough Waffles

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I have been on the hunt for recipes that use sourdough discard.  This stuff is so good!  I refuse to “discard” it.  It should be called “leftover sourdough starter that you can make delicious food with”…okay, I guess that name would be too long ;).

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I’ve made pancakes and delicious crispy crackers to use some discard, but I think these are by far my favorite…YUM!!!   My grandsons Seth and Kory love waffles.  They would rather have waffles than pancakes any day.  I can’t wait to make these delectable gems for them:)!

These waffles are so light and crispy.  They are so easy to make too!!

Ingredients:

1 cup flour (120 grams)
1/3 cup rolled oats (27 grams)
1 Tbsp. baking powder
1 Tbsp. coconut sugar (or granulated sugar)
1/2 tsp. salt
3 large eggs, beaten
1 cup sourdough starter discard (240 grams)
8 Tbsp. melted butter
1/2 cup whole milk (120 grams)

Instructions:

Preheat waffle iron.

Whisk the flour, rolled oats, baking powder, sugar and salt together in a large bowl.

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Mix the eggs, sourdough starter, melted butter and milk together in a measuring cup (or bowl).

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Add milk mixture to the flour mixture and whisk together until just combined.  Batter will be thick.

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Scoop the batter into the heated waffle iron.

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Cook for 4-5 minutes or until your beeper or light goes off.

Repeat until the batter is all used up.  This recipe made 4 large waffles with my waffle iron.

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Serve waffle with whatever toppings you desire:).  Enjoy!!

I hope you make these mouthwatering waffles and if you do, tag me on Instagram @goodeatsbymimi.  I would love to see your pictures!

 

Sourdough Bread

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My beautiful fish cutting board was made by my son David:).

I think making homemade bread is very gratifying.  I used to make bread in my bread maker…a LOT!  I mean, like once a week, a lot:).

I started making bread in my Dutch oven at the beginning of this year.  This no knead rustic bread is the easiest bread to make, and so delicious!  Check out my post on this amazing bread Herb No Knead Dutch Oven Bread. 

This brings me to this post on sourdough bread.  I have been seeing so many posts on Instagram and YouTube videos about sourdough starters and bread.  I knew it was something I wanted to make.  Remember when I said I wanted to challenge myself in my baking this year?  Well, sourdough bread, challenge accepted!

A few weeks ago my daughter asked me if I would like some sourdough starter.  Her friend had some discard that she wanted to share with me.  Thank you Emily Davis for sharing:).

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Let me introduce you to Van Dough:)

I did my homework on sourdough starters.  I was really getting all up in my head about feeding and discarding.  I couldn’t believe I was “afraid” of this fermenting beast!  I mean, making bread is supposed to be fun, right?!

After I received my starter I immediately put it in the refrigerator.  There it sat for about a week.  Every time I opened the refrigerator, there he was (I named him Van Dough), staring back at me.  Taunting me.  Mocking me.  “It’s just fermenting yeast” I told myself.  It’s like the fear I used to have about anything “yeast”.

I removed that starter from the refrigerator, and carefully followed the instructions that came with it.  Discard all but 25 grams and then add 50 grams of all-purpose flour and 50 grams of water.  There, that wasn’t so bad, was it?  Nope!

I feed Van with King Arthur all-purpose flour and water that is filtered from my refrigerator.  The first time I discarded and fed my starter, I left it on the counter and it more than doubled in size within a couple of hours.  I use the rubber band technique to keep track of this process.

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Save that discard, there are some pretty awesome recipes to use it up…that’s a whole other post.

Check out my Sourdough pancakes recipe (you’ll be glad you did).

It was time to make my first loaf of sourdough bread.

Ingredients:

  • 1/2 cup sourdough starter (120 grams)
  • 1 cup lukewarm water (240 grams) between 98°-105° F
  • 2 tablespoons extra virgin olive oil (27 grams)
  • 2 3/4 cups bread flour (377 grams)
  • 1 1/2 teaspoons fine sea salt
  • Cooking spray or olive oil to grease bowl

Making the dough:

Make sure your starter is active by dropping a teaspoonful into a glass of water.  If it floats, it’s ready to use.  Not all bakers swear by this method, but it works for me.

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Look how beautiful and bubbly!
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Your starter will float on top when it’s ready.

In a large bowl mix your starter, water, and olive oil together.


Add the flour and salt and mix together by hand.


Form a ball of dough with your hand that cleans the bottom of the bowl.
Place the dough in a greased bowl and allow it to ferment. Cover with cling wrap and put it in a warm place for 12-18 hours.  I like to make my dough the night before and let it proof overnight.  This is called bulk fermentation (as explained by King Arthur Flour). Bulk fermentation (also called the first rise or primary fermentation) is one of the most important steps of yeast bread baking. It begins right when mixing ends and lasts until the dough is divided and preshaped. The name signifies exactly what it is: the step when the dough is fermenting in a large, single mass.  Thanks King Arthur Flour!

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This is my dough after 16 hours. Look at those beautiful bubbles!!

Remove the dough from the bowl and place it on the counter (lightly flour the surface if needed) and fold the dough over itself.

On a flourless surface, shape the dough into a ball by pushing the dough against the surface, pulling it towards you to make it round and smooth.


Place the dough in a proofing basket that has been generously dusted with flour.  The dough seams should be facing you with the smooth side down.

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Cover proofing basket with a tea towel or cloth cover.


Proof the dough for roughly 2 -2 ½ hours or until the bread has risen to almost double in size.  Once the dough is well risen and feels almost lighter and not as heavy,  it’s time to bake it off.

Place Dutch oven (with lid on) in cold oven. Preheat your oven to 450°F.

Gently turn the dough out onto a lightly floured parchment paper. If needed, you can carefully make it round again by pushing the seams underneath.


Score the bread on top with a sharp knife or scoring tool.  You can get fancy with this (in time I will), but I just make a single score.  This allows the steam to escape so your bread doesn’t burst while baking.


Turn down the oven to 400°F and gently place your bread into the preheated Dutch oven (be very careful!).
Bake for 30 minutes with the lid on.  After 30 minutes remove the lid.  The bread will have started to puff up and will be a light golden color.

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You’re almost there. Look how pretty!

Continue to bake for 20-30 minutes until your loaf is a dark golden brown.  The smell that will be wafting through your house will be heavenly!

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How pretty is that?!!

Cool the bread completely before cutting.  Enjoy!!

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Congratulations! You just made sourdough bread from scratch!

I really hope you make this recipe.  If you do, please tag me on Instagram @goodeatsbymimi.  I would love to see your pictures and hear some feedback!

 

 

 

 

 

 

 

 

Sourdough Pancakes

During this time of being quarantined I am having a lot fun experimenting with new recipes, and tweaking old ones.  I was given some sourdough starter about a month ago, and let me tell you, this stuff is a baker’s dream!  I was contemplating starting my own from scratch.  Searching videos and tutorials, and seeing all the Instagram posts and stories was quite frankly a bit overwhelming (to say the least!!).

When I was seeing how much of the starter needs to be discarded, I searched for recipes and ideas for using the discard, rather than throwing it away (gasp!).  If you know me than you know I do not like to waste food.  I grew up in a large family, and my mother always made leftovers, and I always made leftovers when my children were growing up.  I like to get a bit more creative these days with ways to reinvent leftovers.

I love seeing all the inventive and delicious ways to use leftovers.  My Instagram foodies and bloggers are very inspiring…Thanks guys!!

On my quest to use my sourdough discard, I came across this sourdough pancake recipe.  As I was reading the comments I immediately knew I had to make these!

I have always enjoyed going out to breakfast.  I think I actually enjoy it more than going out to dinner!  I posted my go to pancake recipe a couple of weeks ago.  Although that recipe will stay in my recipe arsenal, but this sourdough recipe is right up there.

This recipe is inspired by Tastes of Lizzy T.   Thank you so much for sharing this wonderful recipe!!

Enjoy my friends!!

Ingredients:

  • 2 cups all-purpose flour (250 grams)
  • 2 teaspoons baking powder
  • 2 tablespoons granulated sugar (25 grams)
  • 1/2 teaspoon fine kosher salt
  • 1 cup sourdough starter (240 grams)
  • 1 1/2 cups milk (370 grams)
  • 1 large egg, beaten
  • 2 tablespoons canola or olive oil (28 grams)

Instructions:

Whisk flour, sugar, baking power, baking soda and salt in a large bowl.

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Add sourdough discard, milk, beaten egg and oil.  Mix until combined.

Spray griddle with cooking spray or coat with butter.  Heat griddle on medium heat.

Pour batter by 1/4 cupful on heated grill.  Cook until pancakes start to bubble.  Flip and continue process until pancakes are cooked through (about a minute).

These pancakes are so light and fluffy!  The hint of sourdough taste pairs well with pure maple syrup…YUMMM!!!

You can get creative with toppings and fillings for these gems!  I think these would make the perfect birthday waffle, loaded with sprinkles and more sprinkles!!

I hope you make these delicacies, and if you do, tag me on Instagram @goodeatsbymimi. I would love to see your pictures:)!

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