Recipes On Rails: New Recipes tagged with starter,WFO

High Temp Pizza Dough

2012-02-03 19:26:54 UTC

Ingredients:

1800.0 gram Flour, Caputo
1100.0 gram water
32.0 gram salt
30.0 gram Starter 50/50 or 100% hydration

Instructions:

Dissolve starter in the water. NOTE: I use an Ischia starter from sourdo.com. I maintain it with AP flour with equal amounts of flour and water by weight.

Add salt, stir briefly, and then the flour.

Mix till dough passes window pane test (about 10 minutes).

Bulk ferment dough at least 24 hour, up to 72 hours.

scale and shape into balls. (yields a little over 6 1# balls).

Allow to rise at least 2 hours.

NOTE: This dough will keep over 10 days if balls are each put in a plastic bag and stored in the refrigerator.

Servings: 6
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/668

Multi Seed Bread

2012-02-08 17:05:49 UTC

Ingredients:

Starter
45.0 gram Starter Mother
180.0 gram Flour, all-purpose
180.0 gram water

Soaker
65.0 gram Flax Seed
30.0 gram Sunflower Seeds
30.0 gram Pumpkin Seeds - Toasted
40.0 gram oats, rolled
40.0 gram Rye Chops or rolled rye, etc
225.0 gram water
22.0 gram salt

Final Bread
425.0 gram Starter
280.0 gram water
450.0 gram Soaker
420.0 gram Flour, all-purpose
210.0 gram Flour, whole wheat

Instructions:

The night before expand your sourdough starter using equal weights of flour and water till it reaches 425 grams plus sufficient excess to store as your new starter.

NOTE: Pictures are of a 12 loaf batch.

The night before mix all the soaker ingredients and allow to sit in a bowl overnight.

Mix the starter, water, and soaker ...

Add flours and mix for about 10 minutes or until the gluten is developed.

Dump on work table and fold.

Divide and shape dough

Flour a banneton

Place one dough in each banneton. Allow to rise till doubled. NOTE: If you allow to raise in a very cool room (60F) you'll have to extend the time. The dough in the pictures was allowed to proof for 12 hours. Even in that time, it did not double in size, yet the oven spring and crumb was beautiful. You have to be familiar with how your sourdough works and adjust accordingly.

Turn doughs out of banneton and onto a peel. Brush off excess flour. Bake in a temperature stabilized WFO at about 450F for about 45 minutes or till done and a tap on the bottom sounds hollow.

till starter is well mixed into liquids.

Place dough in a storage container sufficient to hold volume. Allow to rise, slowly, to develop flavors, about 2 hours. Fold and return to storage container. Allow to rise another 2 hours.

Finished Loaves

Finished loaf

Crumb.

Smoked turkey sandwich with honey mustard.

Servings: 2
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/665

Onion Pumpernickel

2012-02-10 08:44:47 UTC

Ingredients:

1200.0 gram water
375.0 gram molasses
20.0 gram Cocoa
4.0 gram coffee, instant
40.0 gram salt
400.0 gram flour, rye
400.0 gram Flour, Pumpernickel
900.0 gram Flour, all-purpose
30.0 gram Caraway Seeds
80.0 gram Starter
1.0 each Onion large, minced

Instructions:

Add the first five ingredients to a pan and heat to dissolve the molasses and salt. Once dissolved, remove from heat and cool to about 100 F.

Mix the next 4 ingredients in a plastic dough box.

Mince the onion. Add to cooling liquid mixture.

When liquid is cool, add the starter. Stir to dissolve the starter into the liquid.

Pour the liquid into the flour mixture.

Mix by hand.

Until all the dry flour is incorporated.

Let sit 20 minutes.

Flour your work table and the top of the dough very well.

Turn the dough onto the work table. Flour the top of the dough.

Pat the dough out into a square, moving the dough to keep bottom floured and not sticking to the work table. Brush excess flour off of dough.

Fold the left third of the dough onto the center third. Brush off all excess flour.

Fold the right third of the dough over onto the other two thirds. Brush off the flour.

Rotate the dough 90 degrees so it's running the length of the work table. Pat out again.

Fold Left side onto the middle, brush off flour.

Repeat steps 11 through 15. Place dough in the dough box to rest for 20 minutes.

Repeat steps 11 - 15 one time. Return dough to the dough box to rest for 20 minutes.

Repeat step 17

Repeat step 17 again, but let dough rest 8 hours or over night. You can go longer but not shorter.

Divide the dough into 4 pieces. Pre-shape and allow to rest 10 minutes to relax.

Finish shaping the loaves, allow to rise for at least 8 hours.

Slash loaves and paint with liquid of choice (I use 1 T of corn starch added to 3/4 cup of cold water, mixed, and brought to a boil while mixing.) Sprinkle with caraway seeds.

Bake at 375 until internal temperature is about 200F.

turn right side onto the other two thirds, brush off excess flour.

Be sure to allow to cool before cutting.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/664