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Showing posts with label sourdough starter. Show all posts
Showing posts with label sourdough starter. Show all posts

Friday, August 14, 2020

Sourdough English Muffins

I've had various phases of my life in which I've made a sourdough starter, all of which have either died or been neglected to the point of molding. I'd love to be this kind of person that just has a sourdough starter to give away, to use, to pass on to the next generation. Even the community pressure of being a chef to have a sourdough or ginger bug starter is ever-present! (Can you imagine how embarrassing it is to be the only chef in your city to not have a sourdough starter?) The fact of the matter is that I just don't eat bread enough to justify keeping a sourdough starter around. Rice is the preferred starch in my home, and we so seldom have bread with our meals that I frankly would forget about it when I was working 10-hour shifts.

Nowadays, since we're in a quarantined state of emergency, there's not much else to do than to maintain a lovely sourdough bread starter. I am a very fortunate person because my partner works a good job that he's able to maintain remotely while I occupy my time with volunteering, studying, and writing. There's lots of time for me to experiment with sourdough, and an English Muffin is a great way to use up some of it without heating up your whole house with a hot oven!

Sourdough English Muffins

yields 12 large square muffins

  • 600 g flour
  • 12 g yeast
  • 100 g sourdough starter
  • 40 g olive or grapeseed oil
  • 50 g sugar
  • 2 eggs, room temperature
  • 310 g water or soy milk, body temperature
  • 2 Tbsp kosher salt
  • Semolina, as needed

Mix your flour, yeast, sugar, sourdough, liquid of choice, and eggs together to create a soft dough in the bowl of a standing mixer, fitted with a hook attachment. You aren't kneading at this point, just mixing so everything is homogenous. The idea of this stage is to hydrate the flour and activate the yeast. Let this all sit for 20 minutes, and then turn your mixer back on. Add in your oil and salt while this mixes at a low speed for 15 minutes. When the timer goes off, turn the mixer on to high and knead the dough until it's smooth and silky, which shouldn't take more than five minutes.

Scrape your dough into a plastic container that has been well-oiled and cover. Let this beautiful concoction sit in a warm place for about 45 minutes to 1 hour. It's summer right now where I am, so I love to let this sit in the shade outside for that time. In the winter, I like to set my proving doughs atop my fridge to rise. While we wait, I'd like to discuss some technical stuff!

First of all, n English muffin isn't exactly English, but an American invention. An immigrant known as Samuel Bath Thomas created the original "nooks and crannies" muffin - then called "toaster crumpets" - in the 1880s. A crumpet is very much like the bread that we all call and English Muffin, but the holes are on the top instead of being sandwiched and hidden within. These little lovelies seem simple enough to make, but there are a few tricks to them in order for them to be just right.

  1. The dough is soft, so don't try to add more flour to make it stiffer.
  2. Your griddle must be of an even heat before you start
  3. Don't rush; patience is a virtue!
The idea of a well-done English muffin is to have those big, beautiful, deep, craggy bubbles. These big bubbles only occur in the first stage of the fermentation process, so you don't want to handle this dough too much. A gentle hand is a real key here! If you knock out too much air, those big bubbles will pop and be replaced by small bubbles in the second proof, which is not what you want.

It is a gentle hand that will make your English Muffin perfect!

Another thing you need to know about this item is that it is not baked but fried on a griddle. You can use a frying pan if that's all you have, but a good cast iron griddle is a multitasking item that you should have at your disposal. It's great for searing steaks, cooking pancakes, and - of course - making the perfect English Muffin. No matter what you use, you'll want a thick-bottomed cooking apparatus that will help thoroughly cook your muffin at a low enough heat to not burn the surfaces. 

Time to cook!

Your dough won't take very long to prove, as there's quite a bit of activity happening in the yeast department. My sourdough is quite active so it only took my dough 45 minutes to double in size. This is the tricky part!

Flour your rolling surface quite thoroughly with both all-purpose wheat flour. Prepare a sheet pan by dusting it with plenty of semolina or cornmeal. Use either a rolling cutter or a large, floured cleaver to gently cut your dough into shapes. As gently as you can, move your cut pieces onto your sheet pan and dust with semolina. Cover with a clean tea towel and set aside to rise. I much prefer to cut my muffins into squares instead of circles because I don't waste any dough. This dough is not like biscuit dough where you can rework the scraps. The inner shape of the finished product won't be proper if you reuse uncut dough to rise later, so I think it's much better to simply pull your dough into a large rectangle and cut squares accordingly. I cut 12, but I could have gone as small as 18, as these will puff up to be rather large. 

My cleaver is the workhorse of my kitchen, and it's perfect for cutting dough!

I usually turn my cast iron griddle on to the lowest possible flame and let it all heat for about 15 minutes before I cook, so now is the perfect time to heat your chosen cooking apparatus. I don't let my muffins puff for more than 20 minutes at the absolute most, otherwise, the bubbles risk collapsing when you move the muffins to cook. 

Transfer your muffins with a spatula onto your hot surface and set the timer for 6 minutes. Do not, under any circumstances, touch these muffins until that six-minute timer is up! Your bubbles will rise and form and puff, and the dough will cook on this side. Once your timer is finished, flip the muffins as gently as you can to cook for another six minutes on the other side. If you don't flip it gently, you risk breaking the big bubbles that form the signature nooks and crannies of a proper English Muffin, which is not what you want.

A good cast iron griddle will last you generations. Mine is from Crate and Barrel!

When finished with your total 12 minutes, remove your muffins from the griddle and continue to cook all of your muffins in batches until done. This is a time-consuming process and does require a little bit of extra attention to heat management, but it will well be worth it in the end. 

I love this recipe because it's a quick way to use sourdough without the effort of making a whole loaf of bread. You can use English muffins for sandwich bread for an easy lunch. Best of all, English muffins freeze perfectly when wrapped properly, therefore making it a great project to wrap yourself in for an afternoon. Even The Kitchn agrees that the freezer is your best asset for the year!

I hope you've enjoyed learning all about English Muffins! Did you make them? Tell me in the comments below! I hope you're staying safe and healthy in this trying time. Happy cooking and happy eating!

Monday, February 15, 2016

Sourdough Boule

Are you getting sick of the gluten-free stuff I've been posting? Are you ready for some gluten-packed stuff? Good. Me, too. Here's how you can make your own sourdough bread, that's excellent for grilled cheese sandwiches, french toast, or just plain with jam.

Sourdough is really time-consuming. Seriously, if you want a bread tonight, try the braided basil bread instead. You'll need some special-ish techniques and ingredients in this recipe, and I've (unfortunately) not found a shortcut for this particular product. Oh, well! Here we go...

A sourdough is traditionally made with what's known as a poolish. A poolish is a sort of yeasty starter that's admittedly time-consuming, but you'll really want to cultivate your own starter if you're serious about baking your own breads in the long-term. I have my own mother dough that sits in my fridge, just sitting in its own fermented juices of deliciousness, waiting to impart some beautiful flavor into any breads I might make. To make your own mother dough, simply follow these instructions:

Mother Dough

  • 300 g all-purpose flour
  • 300 g warm water(body temperature)
  • A pinch of dry yeast
  • 1 Tbsp organic honey**
Simply mix all ingredients in a tupperware container and let sit in a relatively warm place for 24 hours, undisturbed. When you check on it, the yeast should have activated and started to bubble and grow. Now, you must feed it, as it is a living thing. 

Feed your mother dough the first time with 1/4 cup all-purpose flour, stirring to combine, and then leaving to set overnight. The next day, feed it with 1/4 warm water and about a teaspoon of sugar. Repeat this process for four days, until you're sure you have a living, breathing, cultivated thing. Store this baby in the fridge when you aren't using it, or it will die.

Sourdough Boule
makes one boule

  • 400 g mother dough
  • 500 g bread flour
  • 25 g sugar
  • 1 free range egg, room temperature
  • 325 g water at body temperature
  • 5 g yeast
  • 8 g kosher salt
  • Cornmeal, A/N
Place your flour, salt, sugar, and yeast into the bowl of a standing mixer and stir to combine all. Make a well in the middle of the flour  mixture and dump in your water, your mother dough, and egg, and then mix everything together using the dough hook attachment for your mixer. The dough will be a little sticky at first, but it will come together in the end. You'll let this knead for about 10 minutes, or until it passes the windowpane test(as depicted in Braided Basil Bread). Scrape up your dough in your hands and drop into a well-lubricated bowl and cover. 

Now, here's the trick: if you don't mind waiting awhile, let this proof (double in size) in the fridge for a couple of days. I'm not joking; this takes two days, but the result will be an unbelievably complex and delicious flavor, absolutely worthy of being called sourdough. You can also simply cover with plastic wrap and let it sit on the kitchen counter overnight. Its not a dough that's a quick-riser anyway, so you may as well start this the night before you actually want it.

Once your dough has doubled in size, punch it down and shape it into a bowl-shape. You now have a couple of options with your final proof... With the first method: vigorously flour a tea towel and set it on the inside of a large bowl. Now set your nicely formed ball of dough into said towel and let proof until doubled again. (Yes, I know, more waiting.) If you don't have a tea towel, use a vigorously-floured paper towel set on the inside of the bowl. You'll want to do this to get that signature boule shape(which literally means bowl). The other option is that you just let it set in a well-lubricated dutch oven(or large casserole dish) and let proof. The bread is ready to bake when it is gently pressed with the index finger and the dough springs back.

Bread scoring patterns have been used for many
things, such as showing a baker's signature style,
or even marking breads to tell the different types apart!
Heat your oven to a scorching 450 degrees. While that's heating, find a sheet pan that you like. Dust the "top" of your boule with plenty of cornmeal and put the pan over the top. Carefully flip over your boule so that the bowl is upside down on your now right-side-up sheet pan. Carefully peel away your towel to expose the bread beneath. Take the sharpest knife you own and score a few slashes in the top. These can be random, in shapes, or just simple slashes across the whole top.

When you are absolutely certain that your oven is screaming hot, prepare for some magic.

You know how baguettes have that signature crispy-hard crust on their breads? The secret is steam. Some commercial ovens have steam-injection features, but 99% of us poor slobs cannot afford that awesome luxury, so we just have to make due with this little trick:

In your screaming hot oven, chuck a pie-tin FULL of ice into the bottom of the oven, underneath your bread as it bakes. Slam that oven door shut and reduce your heat to 400 degrees and let that bake for about 20 minutes. Once that timer's finished, reduce the heat to 350 and let that continue to bake for another 30 minutes, or until the bread has reached an internal temperature of 200 degrees F. (Invest in a thermometer; they're really cheap on amazon.com.)

Remove your bread from the oven and let cool before slicing into. If you used a dutch oven to cook your bread, remove it form the pan so as not to ruin your beautiful crust while it cools. You'll actually want to flip this and cool it upside down so that the bottom is exposed to the air. If you have a cooling rack, even better. This crust needs air to breathe, and cannot be soggy on the bottom, no sir!

Your resulting bread should be a fantastic creation, a child of patience and an exercise in your will to learn. Like I said, this bread takes a long time, but the resulting product is absolutely worth it in the end. While you could buy sourdough bread, you'll not feel the same kind of satisfaction you do when you make your own, especially for something as time-consuming as this.