Sourdough English Muffins

I found this on facebook reels https://www.facebook.com/reel/1635397301076787 by The Venturing Homestead

Makes 12 wide mouth lid size

1.25 c starter (active 250g or runny 310g) 

1.5 c    milk (360g)

2 T honey or 1 T sugar

1 egg

4.5 c flour (540g)

1/2 T salt (9g)

-Mix starter and milk, add honey/sugar, egg, flour, and salt. Dough should be stiff.

For same day

-Cover and rest 1hr. Do stretch and fold, rest 30min stretch and fold again. Then let rise for ~2-4hrs

Next day

-After mixing, cover and leave overnight (on counter or frig??)

-Roll dough to 1/2-3/4" thick. Cut biscuit with wide mouth jar lid.

-Place on parchment dusted with cornmeal. Cover and let rise 30min.

-Cook on medium skillet for 2-3min per side till golden.

-Transfer to 375F oven and bake for 10-12min or until internal temp is 190F

Cinnamon Star Bread

Kaylin has made this for the county and state fair.

Here is the link to the original https://www.kingarthurbaking.com/recipes/cinnamon-star-bread-recipe

Ingredients

Dough

2c (240g) flour

1/2c (46g) potato flakes

1/4c (28g) dry milk

3/4c + 2-4T (198g-227g) water (enough to make a smooth soft dough)

4T (57g) butter

1t vanilla

2t instant yeast

2T sugar

1t salt

Filling

1 egg beaten

1/2c sugar

1T cinnamon

Instructions

-Combine all dough ingredients and mix and knead to make a soft smooth dough.

-Place dough in lightly greased bowl and cover, let ride for 60min, till doubled.

-Divide dough into 4 equal pieces, shape into a ball, and allow to rest for 15 min.

-On lightly floured surface, roll out one piece of dough to a 10" circle. Place on parchment paper, brush with beaten egg and sprinkle 1/3 of sugar mixture. Leave 1/4" perimeter bare.

-Roll out remaining dough balls to circles to same size and place on top of first. Repeat layering egg and sugar mixture. Leave top circle bare.

-Cut 16 pie shapes but leave the center 2-3" uncut

-Using 2 hands, pick up two adjacent strips and twist away fro each other twice so the top is facing up again. Repeat with remaining so that you end up with 8 pairs.

-Pinch the pairs of strips together to create a star-like shape with eight points.

-Transfer the star on the parchment paper to a baking sheet. Cover star and let rise until it becomes puffy, about 45min.

-Preheat oven to 400F

-Brush star with a thin coat of beaten egg. Bake for 12-15min until it is golden brown. Center should register at 200F.

-Remove from oven and allow to cool for ~10min before serving. Dust with powdered sugar and serve warm or at room temp.

Sour dough bread-pullman pan

 

Sourdough Bread for Pullman Pan (13”x4”x4”)

I followed these two websites and combined them for the scraping method idea https://www.bakewithjack.co.uk/blog-1/2018/7/5/sourdough-loaf-for-beginners for the bread recipe https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/

 

Day 1 morning (Day 1 evening)
Feed scrapings jar: 125g warm water and 125g flour.  Add water and flour in a 1:1 ration
Stir, mark side of jar so you can tell how much it grew.
Sit in a warm place and let it get happy till it doubles in size.

Day 1 evening (Day 2 morning)
Check starter.  If unhappy feed again and check in morning. If happy make dough.

Stir in bowl
~250g starter (leave ~1T of starter in the jar and put back in frig until ready to use again)
335g water
25g olive oil

Add. 
600g flour (200g whole wheat and 400g all-purpose)
10g salt

-Squish everything together until flour is absorbed. Then let rest for 30min (autolyze).  Work dough in bowl into a rough ball and cover with plastic wrap.

- Stretch and fold 2-3 times, every 30-60min or so apart while rising

-Shape and place in a greased pullman pan (bulk fermentation 3-12hrs).  Cover with plastic wrap and place in frig for 8-12hrs.

 
Day 2 morning (Day 2 evening)
-Remove plastic wrap from dough in pullman pan and put lid on pullman pan. Place pan on stove while oven is preheating and preheat oven to 475F.

-Place bread in oven with the lid on and reduce temp to 425F.  Bake for 30min.

-Remove lid and bake uncovered for 15min

-Remove bread from oven and cool on a wire rack

Ingredient	Weight	Percentage
Starter	250g	20%
Water	335g	27%
Oil	25g	2%
Flour	600g	49%
Salt	10g	1%
Total	1220g

My mom and I have made a lot of sourdough bread since January and this is the recipe that we have settled on.  It is easy and works for my family.  I know that it doesn’t necessarily follow some of the other recipes out there, but it works for us.

Sourdough Bread

I followed these two websites and combined them
for the scraping method idea https://www.bakewithjack.co.uk/blog-1/2018/7/5/sourdough-loaf-for-beginners for the bread recipe https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/

Note for me:

Day 1 morning
Feed scrapings jar: 75g (short 1/3c) warm water and 75g (short 1/2c) flour.
Just add water and flour in a 1:1 ration
Stir, mark side of jar so you can tell how much it grew.
Sit in a warm place and let it get happy.

Day 1 evening
Check start.  If unhappy feed again and check in the morning.
If happy make dough.
~150g starter (~1/2c) (leave a little ~1T of start in jar and put back in the refrigerator)
Try 275g (~1c+) water for 55% (250g warm water-50% hydration, produce dry dough)
20g (1-1.5T) olive oil
500g flour (~3c+) (I like 1/3-1/2 whole wheat and rest all-purpose)
10g salt (2t)

-Stir starter, water, and oil in large bowl.

-Add flour and salt.  Squish everything together until flour is absorbed. Then let rest for 30min (autolyze). Work dough in bowl into a rough ball. Cover with plastic wrap.

-Stretch and fold 2-3 times, every 30-60min or so apart while rising (or whenever)

-Cover bowl with plastic wrap and towel (bulk fermentation).  Counter or frig depending on temp.  Put in frig in summer.  While fermenting stretch and fold 1-2 times, an hour apart.

Day 2 morning
-Remove dough from bowl.  Use bench scraper. Starting at top, fold dough over toward the center. Give it a slight turn and then fold over the next section.  Repeat until you have come full circle.  Then flip the dough over and place it seam side down.  Using hands, gently cup the side of the dough and rotate ie. using quarter turns in a circular motion.

-Coat bottom of Dutch oven with cornmeal or parchment paper (I do neither).  Place dough inside for second rise (1-2 hours).  Dough should be slightly puffy.

-Preheat oven to 450F

-Slash dough with a razor blade. Place bread in oven with the lid on and reduce temp to 425.  Bake for 30min.

-Remove lid and bake uncovered for 15min

-Remove bread from oven and cool on a wire rack.

Cornbread masa

I bought a 5lb bag of instant masa corn flour and didn't realize that it wasn't like regular corn meal.  So I decided to make cornbread with it.

It was the best corn bread I have ever had.

I found the recipe at https://www.chowhound.com/recipes/masa-cornbread-11286


Ingredients
1.5c masa flour
1/2c flout
2t baking powder
1t salt
1scant T sugar (whatever sweetness)
2T + 2T butter room temp
2 eggs
1.5c milk

Directions
-Preheat oven to 425F
-Melt 2T of butter into the cast iron pan.
-Mix dry ingredients.
-Mash 2T of butter into dry ingredients.
-Add eggs and enough milk to make a batter (around 1.5c, takes more than reg cornmeal).
-Spread melted butter around skillet and sides.
-Bake 20-25min at 425F until brown around edges and light brown on top.
-Flip out of pan if you want to keep the bottom crust crisp.

Whole Wheat Sandwich Bread by HealthyGreenFamily

I found this at http://myhealthygreenfamily.com/blog/wordpress/100-whole-wheat-sandwich-bread-recipe-that-rises-like-white/

I rewrote it for 2 loaves and changed it a little with how I would be cooking it.

Makes 2 loaves (recipe halved to make two loaves)

Ingredients:

§  5 cups whole wheat flour

§  1 c oats

§  3/4 cups seeds (optional) (ie. hemp, chia, flax, sunflower, sesame etc)

§  2 tsp. yeast

§  1/4 c. liquid honey plus 1 tbsp.

§  3 tbsp. butter, melted, at room temperature (oil)

§  egg

§  1.5 tsp. salt

§  water (see below for amounts)

Directions:

1.   Soak for 30 minutes or up to 2 hours:

§  3 cups flour in 2 cups warm water (If you are using freshly ground flour cut back to 2.25 cups.)

§  Up to 3/4 cups seeds (optional)

§  Cover with damp tea towel

Flour/water mixture shouldn't be watery.  Water should just mix into flour without any excess.  Make sure there is no dry flour.  Add by the tbsp. if needed.

2.   Start sponge (half hour before starting):

§  in 3/4 c. warm water, gently mix 2 tsp. yeast and 1 tbsp. honey until just mixed. Set aside.  Do not over-mix.

Sponge should be visibly active: bubbles forming etc. before adding to recipe.

3.   Melt 6 tbsp. butter.  Cool to room temperature.

4.   After flour is soaked and sponge is bubbly add to soaked flour/seed mixture:

§  melted butter at room temperature (oil)

§  egg

§  sponge (should be bubbly with yeast obviously active)

§  1/2 cup liquid honey (not hot!)

§  2 tsp. salt (sprinkled in)

5.   Mix/ knead in 1cup oats and 1-2 cups flour to right consistency.  (Stir in until it is too hard to stir, then dump on lightly floured counter top and knead in.)  Dough should feel pliable and not dry. Sprinkle counter top with small amount of flour as needed to prevent from sticking to the counter.  Knead for 15 minutes.

6.   Place dough in large, greased bowl.  Cover with a damp tea towel.  Place in warm (not hot!) corner on counter top.  Allow to rise until double: up to 2 hours.  

7.   Remove from bowl, punch down and kneed for 2 minutes.  Divide into 2 even sizes.

8.   Kneed each individual loaf.  Roll with a rolling pin and then roll up dough.  Pinch to make a loaf shape.  Place in greased loaf pan.  Cover loaves with damp tea towel.

9.   Allow to rise until double: up to 2 hours.

10. Bake at 350F for 40 minutes or until loaves are lightly browned and smell amazing :).

11.  Remove from oven and cool 10 minutes on wire rack.  Remove from loaf pans and cool completely on wire rack.  Brush tops with butter if desired.  It makes the loaf tops nice and soft.

Notes:

§  Bread rising time depends on room temperature, air pressure, altitude etc.  I am located at sea level.

§  Yeast amounts in a bread recipe can vary based on altitude. Click here for an altitude adjustment chart.

§  You can add 3 whole eggs to the ingredients to make the loaf more moist/chewy.

§  Make sure your yeast expiry date hasn’t passed.  Yeast can be too old to work properly.

§  I now have TRIPLED this recipe with great success!  I can make 15 loaves at one go 

§  Click here for a video tutorial on how to knead bread.

Whole Wheat Sandwich Bread by Oregon Cottage

I found this on http://anoregoncottage.com/whole-wheat-sandwich-bread-101/and this is now my favorite bread recipe.  I like that it doesn't need gluten and it doesn't need a second rising.  It goes straight into pans to rise.

This recipe has gone through a re-write to fit how I now make this bread.

WHOLE WHEAT SANDWICH BREAD

PREP TIME 1 hour 30 m  
COOK TIME  30 m  
TOTAL TIME  2 hours

• Hand mix the following in mixing bowl and let sit for 15-20 minutes to sponge
• 2.5c warm water
• 1c oatmeal (I use old fashion not quick 1-minute oats)
• 2c whole wheat flour
• 1.5T yeast
• Add following to bowl and mix with dough hook. 
• 2.5c whole wheat flour
• 1/3c oil (or unsweetened applesauce)
• 2t salt
• 1/4c sunflower seeds
• 2T flax seeds
• 1T poppy seeds
• 1T chia seeds (optional)
• If dough is still sticky add a couple tablespoons of white flour at a time till dough starts to clean sides of the bowl and dough is correct consistence.  Could be 1/2c-1c of white flour.
• Preheat oven to 150.
• Turn dough out and divide in half.  Kneed and form into loaves and place into greased pans.
• If summer, let rise till dough is ~1" above pans.  Bake for 30min at 350F.
• If winter, preheat oven to 150F.  Turn oven OFF and let loves rise in warm oven for ~30min. Do not open oven door.  Turn oven to 350F and bake for 30min.

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Whole Wheat Sandwich Bread

found on http://beingfrugalbychoice.com/2013/07/whole-wheat-sandwich-bread.html but has been adapted to me.  This is my rewrite of it and how I currently make it.

2c warm water
2 short T of yeast
1/3c sugar/honey
1/3c olive oil
1/4c wheat gluten
1.5t salt
~2T poppy
~1/4c sunflower kernels
~1/4c flax seeds
1c oats
1c white flour
3c wheat flour + ~1/2c to get to the right consistency

1. If I have a empty honey bottle I put 2c of warm water. Swirl water around to dissolve honey then add 2 short T of yeast. Swirl then let proof.
• If there are no empty honey bottles then I proof my yeast in the mixing bowl and then dump all ingredients in on top when yeast is bubbly and foamy
2. While yeast is proofing. Add remaining ingredients to mixing bowl.
3. When yeast is foamy an bubbly add to mixer and stir.
4. If dough is too wet once mixed, add 1T of the last 1/2c of flour.  Continue to add 1T at a time till dough is pulling away from mixing bowl.
5. Turn out onto counter and hand kneed a few time and put in a oil bowl, cover, let raise for ~1hr.
6. Turn out onto counter, divide, knead each half and form into a loaf and put in a greased loaf pan, cover, let raise for ~1hr
7. Put bread in a preheated 350F oven and bake for ~30min or until loaves make a hollow sound when thumped.