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Archive for July 11th, 2016

Sourdough_First

After the huge job I recently had, I needed a little R&R so we retreated to our cottage (cabin/lake house) for a couple of days up north. It was nice to be there because it was during the week and the lake was pretty deserted. Mother nature could have cooperated a bit more as we had some pretty chilly weather at the beginning but at least there was sunshine. And what better way to heat things up than baking some homemade sourdough bread? I am using the offspring of Celia’s Priscilla (of Fig, Jam and Lime Cordial), we call him SoB (Son of Bob). Please recall that poor old Bob had an early demise as he was unfortunately baked as I was trying to dry him out (someone, who shall remain unnamed, but lives in the same house that I do turned the oven on). Celia read of the unfortunate incident on my blog and kindly sent me another dried starter. Thank you, Celia!. SoB has developed a gorgeous texture and aroma that made this bread absolutely wonderful. I chose a no knead recipe because I don’t have a stand mixer at the cottage and I’m lazy.

CottageSourdough1

No Knead Sourdough Bread

A KitchenInspirations Original Recipe

Makes 1 boule about 20 cm (8 inches) in diameter

Ingredients:

  • 100 g sourdough starter, fed (I usually feed it 30 g water and 30 g flour)
  • 200 g water
  • 8 g quick rising yeast
  • 4 g sugar
  • 300 g AP flour (unbleached)
  • 6 g salt
  • Olive oil to coat

Directions:

  1. Combine water, sugar and yeast and allow to proof for about 10 minutes.
  2. Add the sourdough starter to a medium sized bowl, add the yeast mixture and stir until well combined. Add the flour in batches and stir until the result is a slightly shaggy dough. Drizzle a little olive oil into the bowl and coat the dough thoroughly. Set aside in a warm area to rise until double in size (about 2 hours).
  3. Preheat oven and cast iron Dutch pot with lid (mine is about 20 cm or 8″ in diameter) to 400° F (200° C).
  4. Tip dough out onto a lightly floured surface and using a flat spatula, fold sides over a few times. Cover with a clean dry cloth and allow to rest for 30 minutes. I’m experimenting with some creative cuts into the boule, but it was far too shaggy to work properly.
  5. Tip the rested dough into the preheated pot and cover, bake for 30 minutes and then remove the lid and continue to bake for an additional 10 minutes or until golden brown.
  6. Allow to cool for about 30 minutes and then dig in!

CottageSourDough

CottageBoatRide

We went for a little boat ride picnic. There was a loon family just by the shore and we did not want to disturb them.

AdultGrilledCheese copy

I made the most delicious adult grilled cheese panini for lunch at the cottage (recipe to come).

AvocadoTomatoCucumberCheese

I also made an avocado, tomato, cucumber and swiss cheeese sandwich for the drive home because food on the road just sucks.

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