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Furbo’s Breadpot Sourdough Boule

January 4, 2018 Print this page

Ingredients

Prep Time
10 min to make dough
60-90 min rise
5 min fold/stretch
60-90 min rise
2 min to shape loaf
60 min final proof

Cooking Time
30 min with top on
15 min with top off

Total Time 3 - 4 hours (most inactive)
Yield 1 medium sized loaf

3 cups Unbleached All Purpose Flour †

3  teaspoons of Instant Yeast ‡

2 teaspoons salt

1 dollop sourdough starter (about 1/2 – 1 cup)  ‡‡

1 1/4 cup warm water

Extra flour for kneading (and the proofing basket)

Cornmeal for the breadpot

Directions

Bring your sourdough starter to room temperature, either early the day of baking, or the day before.

In a 5 quart mixing bowl combine the flour, salt, and yeast. Stir to combine. Purist will do this without yeast, but I’m not a pure 🙂

Dollop the sourdough into the bowl and combine with the dry ingredients and stir. The consistency will be dry and flakey.

Slowly begin pouring the warm water into the bowl and using a rubber spatula or wooden spoon work the water into the dry ingredients. Depending on temperature and humidity, you may not need all of the water, so go slowly until the dough becomes tacky, but not too pasty. This will require some experimentation, and don’t be afraid to add more flour if it gets too pasty. Use your hands to finish kneading the dough into a ball, making sure to scrape bits of flour off the sides of the bowl until it is nearly all incorporated into the dough.

Lightly spray a lidded rectangular proofing container with neutral cooking spray and transfer the dough to it. I use a 24 cup Rubbermaid container, but you can skip this step and proof in a bowl, or on your flour dusted countertop with a towel on top of the dough. Make sure the container is out of direct light (and at room temperature) and put it aside to proof for 60-90 minutes.

After the first rise (the dough will typically double), lightly dust it with flour and fold it into itself from both sides. Then stretch it out. Put the top back on and put it aside for another 60-90 minutes.

Dust your counter with flour and turn the dough out onto it. Now form a round shaped loaf with your hands. If you don’t have a banneton proofing basket, cover the loaf with a tea towel and let sit for the final step before baking. If you have a banneton proofing basket, lightly dust it with flour. Transfer the loaf to it and cover with a tea towel. Preheat the oven to 500 degrees and while the oven comes up to temperature let the dough finish its shaping.

Dust the bottom of your bread pot with corn meal, or cut a circular round out of parchment for the bottom of the pot. Turn the loaf into the breadpot and make sure its centered at the bottom. With the bread in the pot, use a sharp knife to make 3 or more slashes in the top of the loaf. Using a spray bottle on mist setting, spritz the top a few times. Turn the oven down to 450 degrees and transfer the bread pot to the oven. Set the timer for 30 minutes. Remove the lid of the breadpot and return it to the oven. The bread is ready when the internal temperature is ~206 degrees.

Remove the bread from the breadpot and turn it out onto a wire rack and let it cool for 15-30 minutes (longer is better, but I will admit to ignoring this). Once the bread is cool store it in a paper bag.

 

Bakers Notes
† I like King Arthur. Also, I sometimes I substitute 1 cup of Whole Wheat

‡ 1 packet of Fleischmann’s RapidRise works fine, but I prefer Saf-Instant

‡‡ Get some from a friend (me included). By some online. Or create your own.


Garlic Knots

November 4, 2017 Print this page

Feeling knotty? Then make these simply scrumptious garlic knots! You’ll never need to go to your local shady pizzeria again.

Adapted from this recipe

Ingredients

Prep Time 2 hr 30 min
Cooking Time 20 min
Total Time 3 hr
Yield 16 garlic knots

FOR THE KNOTS:

1/2 tbsp sugar

2 1/2 tsp active dry yeast

1 1/2 cups warm water (~110 degrees)

2 tbsp EVOO

2 1/2 tsp salt

1 tsp garlic powder

4 cups of bread flour

FOR THE GARLIC DRIZZLE:

8 cloves of garlic, crushed

1 stick of salted butter (1/2 cup)

1/2 cup parsley, finely chopped

Directions

In a large bowl or the bowl of a stand mixer, combine the sugar, yeast and warm water. Make sure the water isn’t too hot, or else the yeast will die! Stir together with a spoon and let sit until the yeast are nice and bubbly, about 10 minutes.

Add the olive oil, salt, garlic powder, and 1 cup of the bread flour. Stir together with a spoon or the dough hook attachment on your stand mixer. Keep adding flour, 1 cup at a time, until the dough is thick. Knead with your hands on a well-floured work space or with the dough hook in the stand mixer until smooth and not sticky, about ten minutes. If the dough still clings to your fingers or palms after kneading, add more flour, 2 tbsp or so at a time, until it stops sticking. If the dough seems dry and crumbly, add more water, 1 tbsp at a time, until it becomes smoother.

Lightly oil a clean bowl with some olive oil and put the dough inside. Cover with a tea towel and let rise in a warm place until doubled, about 90 minutes – 2 hours.

Once doubled, put the dough on a well-floured work space. Cut in half, then cut in half again. Cut each piece into four quarters, trying to keep each piece the same size. If you have a kitchen scale, use it! Simply weigh the whole dough ball and divide by 16 to determine your individual roll mass. If not, no worries, just eyeball it the best you can.

Place the dough balls on a baking sheet lined with parchment paper, cover with a tea towel, and let rise for 30 minutes.

When the 30 minutes are up, take a dough ball and, on a well-floured work space, roll it into a rope about 7-8 inches long. Tie it just as you would a knot. If you have excess dough after tying the knot, tuck it under the formed roll. Repeat with remaining dough balls.

Place back on baking sheet, cover with a tea towel, and let rise for another 30 minutes.

Meanwhile, preheat the oven to 450 degrees.

In a small saucepan, melt the butter. Add the garlic and parsley, stir, and let cook for a minute. Remove from the heat, cover with a lid, and let steep while the rolls rise.

Once the rolls have finished their final rise, lightly brush them with half of the garlic/parsley butter. Let bake until golden brown on the outside, about 18-20 minutes.

Brush with the remaining half of the garlic/parsley butter upon exiting the oven. Let cool for a few minutes, then serve immediately.


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