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Looking at this, I'm thinking it may make a great pizza crust for you. Just add enough flour during the final kneading to take some of the stickiness out of it so you can roll it. With mine I use about a pound of dough for a 14" pizza. Roll it out and fit it to a 14" pan (which is a pretty common kitchen size) and use either a fork or a docker to prevent the sourdough from blistering in the initial bake. You can let it rise in the pan if you like but during the bake it rises sufficiently for my family's taste. Bake at 500 for five minutes or until the dough is firm through. This will fit nicely into the huge 2 1/2 gallon freezer bags and can be frozen for up to a month. Thaw completely before use. Before topping spread lightly with olive oil to keep it from getting soggy. Use your imagination for toppings (I use about 300g of mozz and just a bit of sharp cheddar) and bake for about 23 minutes at 350F. Fresh browned garlic (about 1/4 cup) in the dough makes a wonderful crust.
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 Ready for 1st Rise |
 After Second Rise, Scored Just Before baking |
 Savory Oval and Boule Sourdough Loaves |
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This is an experiment that I tried using bread flour (instead of all- purpose), plus I added extra sourdough starter. I sauteed some scallions and garlic, and added them to the dough with a few green olives. Then I made half into loaves and froze the rest to see how the dough does in a few days after thawing.
The original bread turned out great. It's perfect to serve with appetizers for dipping, with soups and stews, salads, main course dishes, and and can be used for sandwiches. The crust is thin, but crisp, and the interior is soft and delicious.
Update: the frozen, then thawed dough did not rise properly; therefore, I didn't bake it. So, great bread when initially baked, but raw dough is not ok for the freezer. I suppose due to the affect freezing had on the yeast, or the milk.
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Ingredientes
- 1 tbs. yeast
- 1/4 cup warm water (105 -115 F)
- 2 tbs. sugar
- 3/4 cup milk, room temp
- 3 1/2 cups bread flour + more, if needed
- 1 1/2 cups active sourdough starter
- 2 tbs. extra virgin olive oil, divided
- 2-3 scallions, chopped
- 2 -3 cloves garlic, chopped
- 6-8 Manzanilla or other olives, chopped
- 1/2 tsp. dry oregano
- 1/2 tbs. salt (I use sea or seasoned salt)
- 2 tbs. melted butter to brush tops
- 1/2 tsp. fresh cracked pepper
- cornmeal
Direcciones
- Combine yeast with water and sugar. When proofed, add to a mixing bowl.
- In a skillet, saute onions and garlic in 1 tbs. oil.
- Add milk, 3 1/2 cups of flour to the bowl, stir well, then add salt and other ingredients. Stir until dough pulls away from the side of the bowl.
- Place on a floured work area and knead until smooth, adding flour if needed. Dough should be firm and elastic. Test it by poking your finger into it a half inch. If the indentation springs back in, it's ready. If not, keep kneading a while longer.
- When ready, roll the dough in the other tbs. of oil in the mixing bowl, cover, and let rise until doubled.
- Punch down gently, mold into desired shape (s).
- Place on a baking sheet on which you have sprinkled some cornmeal. I tent with foil, as to not touch the surfaces of the loaves. Plastic, when it's pulled off, can mottle the surfaces
- Cover and let rise again until doubled, 30 minutes to an hour.
- Place a small pan of water under the rack you're going to bake on.
- Heat oven to 400 F.
- Mist the top of the bread with a spray bottle of water.
- Bake bread until a nice golden brown. Times will vary, according to the shapes and sizes you chose.
- Brush on melted butter and top with cracked pepper.
- If bread was baked in a loaf pan, remove it ASAP to cool on a rack.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 482g | |
| Calories 1543 | |
| Calories from Fat 1351 | 88% |
| Total Fat 151.19g | 189% |
| Saturated Fat 34.89g | 140% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 3743mg | 156% |
| Potassium 647mg | 18% |
| Total Carbs 43.25g | 12% |
| Dietary Fiber 3.8g | 13% |
| Sugars 35.78g | 24% |
| Protein 11.87g | 19% |
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Evaluaciones
01 de Diciembre de 2012
I use starter for my pizza dough and stire in fridge instead of freezer, still good up until a week or so, also my paddles on pizzadaily(dot)org work great for bread as well as for pizza.Yo he cocinado/probado esta receta
Comentarios
04 de Octubre de 2012This bread looks absolutely delicious and sour dough bread is supposed to be really good for you
,%20plus%20I%20added%20extra%20sourdough%20starter.%20I%20sauteed%20some%20scallions%20and%20garlic,%20and%20added%20them%20to%20the%20dough%20with%20a%20few%20green%20olives.%20Then%20I%20made%20half%20into%20loaves%20and%20froze%20the%20rest%20to%20see%20how%20the%20dough%20does%20in%20a%20few%20days%20after%20thawing.%0D%0A%0D%0AThe%20original%20bread%20turned%20out%20great.%20It's%20perfect%20to%20serve%20with%20appetizers%20for%20dipping,%20with%20soups%20and%20stews,%20salads,%20main%20course%20dishes,%20and%20and%20can%20be%20used%20for%20sandwiches.%20The%20crust%20is%20thin,%20but%20crisp,%20and%20the%20interior%20is%20soft%20and%20delicious.%20%0D%0A%0D%0AUpdate:%20the%20frozen,%20then%20thawed%20dough%20did%20not%20rise%20properly;%20therefore,%20I%20didn't%20bake%20it.%20So,%20great%20bread%20when%20initially%20baked,%20but%20raw%20dough%20is%20not%20ok%20for%20the%20freezer.%20I%20suppose%20due%20to%20the%20affect%20freezing%20had%20on%20the%20yeast,%20or%20the%20milk.){kind=link}