No Knead Ultimate Sourdough Sandwich Bread

 So far this really is the ultimate that I've found...easy enough with a super soft texture.  I really love it and especially since it fits my schedule. This is from "thesourdoughlady.net)

600 g. (2 2/3c.) water

200 g. (1 c.) active sourdough starter

80 g. (1/4 c.) honey or pure maple syrup

40 g. (2 1/2 Tbsp.) avocado oil or other mild flavor oil...butter or olive oil works

1050 g. (7 c.) bread flour ... all-purpose will also work

24 g. (4 tsp.) salt

 

Step 1: Feed your Sourdough Starter

     Option 1:

To mix your sandwich bread dough in the morning, feed your starter the night before for an overnight activation, depending on your house temperature, feed a higher ration.  Example: 1:4:4 (25 g. fridge starter; 100 g. water; 100 g. flour)

    Option 2:  

 To prepare starter in the morning, so it peaks by afternoon feed your starter early in the morning with warm water a 1:1:1 ratio.

Example: (75g fridge starter; 75g very warm water; 75g flour 

 Tip: Make sure your starter comes to peak before using it to mix your dough. Give it time to rise, level off, and then start slightly descending and bubbling up. 

 

Step 2: Mix and Rest - Bulk Fermentation

    1. Mix. In a large bowl, whisk together the water and active starter until dissolved. Add honey and oil, whisk again. Add flour and salt, stirring until no dry bits remain. You can use a dough whisk or mix by hand. The dough will be shaggy and sticky. Use a dough scraper to clean the sides of the bowl and gather the dough to the middle.

    2. Let the dough rest. Cover the bowl with plastic wrap, wet towel, a lid, or a shower cap and let the dough rest for 1 hour. This helps the flour hydrate and starts gluten development without the need for excessive kneading.

    Tip: I highly recommend using a digital kitchen scale for the most consistent results. 

 

Step 3: Strengthen the Dough (Stretch and Folds)

     1. 1st Stretch and Fold

After the dough has rested for 1 hour, perform a set of stretch and folds. Wet your hands slightly, grab a section of the dough with your fingers from the outside, stretch it upward about 4-6 inches, and fold it over itself to the other side of the bowl. Grab another section of the dough and repeat the process going around the bowl until everything comes into a rough ball and the dough starts to resist being stretched and tugged. Cover the bowl and set aside for 45 minutes. 

    2. 2nd Stretch and Fold

After a 45 min. rest, the dough has relaxed and is ready to be stretched and folded again. Repeat the process as in the 1st set.

 

Step 4: First Rise

    Cover the bowl and let the dough ferment at room temperature until it has increased b about 50percent in volume. This may take 3-6 hours, depending on your kitchen temperature.

 

Step 5: Cold Proof/Cold Ferment

    Cover with a shower cap or plastic wrap and refridge overnight for 8-16 hours to develop flavor and make the dough easier to handle. Cold fermentation develops incredible flavor and firms up the dough for easier scoring.

 

Step: 6: Shape and Second Rise

    Divide and Shape:

Remove the dough from the fridge and turn it onto a floured surface. Divide it into two equal pieces. Gently stretch each piece into a rectangle, pressing out air bubbles. Roll each rectangle tightly into  log.

    Prepare Pans:

Line two 9x5 inch loaf pans with parchment paper and lightly grease them.  Place each dough log seam-sidedown into the prepared pans.

    Final Proof:

Cover the pans and let the dough rise at room temperature until it has doubled in size and domed over the pan edges. This may take 2-4 hours.

 

Step 7: Score and Bake

    Preheat Oven:

Preheat oven to 375 degrees

    Score and Bake:

Using a sharp knife or bread lame/razor, score the tops of the loaves. Bake for 40 minutes, or until the crust is golden brown and the internal temperature reaches 198 degrees.

 

Step 8: YUM

Wait 1 hour before slicing or slice and eat the whole thing at once after slicing fresh out or the oven. 

 

Better Than Takeout Cashew Chicken

I pulled this from a blog called Averie Cooks and it turned out really good.  I don't put the edamame in (not a fan) and sometimes I add vermicelli or other noodle.

 Stir Fry:

    3 Tblsp. cornstarch

    1/2 tsp. salt

    1/2 tsp. pepper

    about 1.25 lbs. boneless skinless chicken breasts diced into 1" pieces.

    2 Tblsp. sesame oil

    1 Tblsp. olive oil 

    2 heaping cups broccoli florets

    1 c. red bell peppers dices small

    1 c. shelled frozen edamame 

    2 cloves minced garlic

    1 c. unsalted dry-roasted whole cashews

`   1 c. green onions sliced into thin rounds

 

Sauce:

    3 Tblsp. low-sodium soy sauce

    2 Tbls  honey

   3/4 tsp. ground ginger

    1 Tblsp. rice wine vinegar

    1 Tblsp. Asian chili garlic sauce

 

1.  To a gallon-sized ziplock bag, add the cornstarch, salt, pepper, chicken, seal and shake to coat chicken evenly.

2.  To a large skillet, add the oils, chicken, and cook for about 4 to 5 minutes over medium-high heat, flipping and stirring so all sides cook evenly.  Chicken should be about 80-90 percent cooked through.

3.  Add the broccoli, bell peppers, edamame (straight from the freezer bag), garlic, and stir to combine.  Cook for about 3 to 4 minut3es or until vegetables are crisp-tender and chicken is cooked through; stir intermittently. While vegetables cook, make the sauce.

4.  To a medium bowl add the soy sauce, honey, rice wine vinegar, chili-garlic sauce, ginger, and whisk to combine; set aside.

5.  Add the cashews to the skillet and stir to combine.

6.  Add the sauce and stir to combine.  Allow sauce tp simmer over medium-low heat for 1 to 2 minutes.

7.  Add the green onions, stir to combine, and serve immediately.

a scant 1/2 pkg. of angel hair or other noodle can be added 

  

Gingersnaps

This is mom's original gingersnap we ate when we were kids.  She got the recipe from the Better Homes and Garden recipe book.  This is Nathan and his kids very favorite cookie.

1 1/2 c. butter
2 c. sugar
1/2 c. light molasses
2 beaten eggs
4 c. flour
4 tsp. soda
1/2 tsp. salt
2 tsp. cinnamon
2 tsp. cloves
2 tsp. ginger

Cream butter and sugar. Add eggs and molasses. In a separate bowl, mix together the dry ingredients. Add them to the butter mixture. Roll into balls and then in sugar. Bake at 375 degrees about 8 - 10 minutes. 

 

 

Roasted Garlic Italian Sourdough Bagels

I've taken a real interest in everything sourdough.  I really like the sourdoughhoe (She's a bit irreerent and sometimes throws in a word or two, but I love her bagels). I'm also following another girl that I'm learning a lot from.  I think it's called earlyriser.  This recipe is super yummy and easy enough. I just use jarred minced garlic, olive oil, salt, on a piece of foil in the toaster oven for about 15-20 minutes.   
I love to use these bagels for sandwiches.  I only make them 140g. in weight so they're a bit smaller.

Bagel Dough
- 332g active sourdough starter
- 464 g water
-1112g bread flour
- 55.5g raw cane sugar
- 55.5g pure maple syrup
- 22g salt
- 10g Italian seasoning
- 66g roasted garlic

Roasted Garlic (make first + cool completely)
- 66g garlic (about 3 whole heads)
- Olive oil (enough to lightly coat)
- Pinch of salt

Bagel Method
1. Combine starter, water, maple syrup, sugar, and salt in your mixer bowl.
2. Add floir and mix on low until shaggy.
3. Add in your roasted garlic and Italian seasoning, then mix until smooth and elastic (about 10 minutes)
4. Rest 1 hour, then shape into a tight ball.
5. Cover and let bulk ferment until doubled (about 4-6 hours at room temp. or overnight if your house sits around (70 degrees)

Shape and Bake
1. Divide into 12 pieces (about 170g each) and shape into balls.
2. Cover and let rest 20 minutes
3. Poke a hole through each center and stretch into bagels
4. Place onto squares of parchment and place in a covered container for their final rise until puffy and jiggly.
5. Boil each bagel 30 sec. per side in water with 50 g. honey.
6. Bake at 425 degrees for 15-18 minutes until golden and glossy.
7. Cool at least 1 hour before slicing for that perfect chewy texture.

 

 

 

 

Southwestern Fiesta Chicken

Found this on pinterest the other day and lately I've been on the lookout for healthy, quick recipes and this fit the bill.  It goes together pretty quickly and I like to put it on top of a salad to make it even healthier.

1. 1 c. white rice (I always keep already cooked rice in the freezer so it goes even quicker)     
     don't do this next part if your rice is already cooked but do add the lime, salt, and cilantro to your 
     recipe.

2. 1 lb. boneless, skinless chicken breasts cut into bite-size pieces
3. 3-4 cloves garlic, minced
4. 1 can black beans, drained
5. 1 (10 oz) can Ro-Tel (I used original...its a bit spicy at first till you put it on salad, or use mild.)
6. 1 avocado, diced 
7. 2 c. corn
8. 2 c. diced bell peppers (about 3)
9. 2 c. diced onion
10.olive oil
11.1 envelope taco seasoning

 While rice is cooking, cut the chicken into bite-size pieces. Season with half of taco seasoning. In a very large skillet or dutch oven, heat the olive oil over medium-high heat. Add the chicken in a single layer and cook for 5 minutes, until golden brown, flipping once. halfway through. Remove to a plate and set aside.

In the same skillet, increase the heat to high, and add the onions, bell peppers, corn, and remaining taco seasoning.  Cook, stirring occasionally, until veggies are slightly blackened. Decrease heat to low, add garlic, and stir until combined and fragrant, about 30 seconds.

Add the drained black beans and Rotel, rice, and chicken. Stir all the combine. Garnish with extra chopped cilantro and top with diced avocado.

Better-Than-Takeout Cashew Chicken

I was just playing around on Pinterest again mostly looking for some healthier options or dinner that were quick to fix and found this one.  Dan gave it a thumbs up so I am putting it on the blog.  I opted not to add the bag of edamame because I'm not a fan of soy anything. You could probably add any veggie you want in addition to these.

Stir-fry:
3 Tblsp. cornstarch
1/2 tsp. salt
1/2 tsp. pepper
about 1.25 lbs. boneless skinless chicken breasts diced into 1-inch pieces
2 Tblsp. sesame oil
1 Tblsp. olive oil
2 heaping cups broccoli florets
1 c. red bell peppers diced small
1 c. shelled frozen edamame
2 cloves garlic finely chopped
1 c. unsalted dry-roasted whole cashews
1 c. green onions diced

Sauce:
3 Tblsp. soy sauce
2 Tblsp. honey or to taste
1 Tblsp. rice vinegar
1 Tblsp. Asian chili garlic sauce (this is spicy...I only use 1 tsp.)
3/4 tsp. ground ginger

1. To a gallon-sized bag, add the cornstarch, salt, pepper, chicken and seal and shake to coat chicken evenly.
2. To a large skillet, add the oils, chicken and cook for about 4 to 5 minutes over medium-high heat, flipping and stirring so all sides cook evenly.  Chicken should be about 80-90 percent cooked through.
3. Add the broccoli, bell peppers, edamame (can add this straight from the freezer), garlic, and stir to combine. Cook for about 3-4 minutes or until veggies are crisp-tender and chicken is cooked through; stir intermittently. While veggies cook, make the sauce.
4. To a medium bowl add the soy sauce, honey, rice wine vinegar, chili-garlic sauce, ginger, and whisk to combine; set aside.
5. Add the cashews to the skillet and stir to combine.
6. Add the sauce and stir to combine. Allow sauce to simmer over medium-low heat for 1 to 2 minutes.
7. Add the green onions, stir to combine, and serve immediately.  

 

 

Sourdough Bagels

 I'm starting to get a lot more interested in all things sourdough so when I saw this blogger make bagels with it, I was intrigued.  I've had my starter (named Mad dog) for a few years now and it's a really good one.  I found a recipe on Pinterest tonight so I tried it and the bagels were great :).  It makes 8 good size bagels weighed out to be about 158 grams each.  (I've also found it's so much easier and more accurate to use a kitchen scale).

 

4 c. bread flour 

1 Tblsp. sugar

1 tsp. salt (or a little more)

 

1 c. active sourdough starter fed an bubbly

1 1/4 c. filtered water

1 Tblsp. olive oil

 

Boiling Solution:

8 c. water

2 Tblsp. baking soda

1 Tblsp. honey

 

Optional Toppings

sesame seeds

poppy seeds

Everything Bagel

Kosher salt

 

1. Combine the flour, sugar, and salt in a large mixing bowl.

2. In a separate bowl, mix the sourdough starter, water, and oil.

3. Gradually pour the wet mixture into the dry ingredients, stirring until a sticky dough forms.

4. Turn the dough onto a lightly floured surface and knead it for 8-10 minutes until smooth and elastic.

5. Place the dough in a lightly oiled bowl and cover it with a damp towel.

6. Let the dough rise agt room temperature for 4-6 hours, or refrigerate overnight for a tangier flavor.

7. Punch down the dough to remove air bubbles and divide it into 8 equal pieces.

8. Roll each piece into a ball, then poke your thumb through the center to form a hole about 1-2 inches wide.

9. Place the shaped bagels onto small squares of parchment. (That makes them easier to plop into the water). Cover with a damp towel and let them rest for 30-45 minutes.

10.Bring 8 c. of water to a gentle boil in a large pot.

11.Stir in the baking soda and honey

12.Carefully drop 2-3  bagels into the boiling water at a time, boiling each side for 30-60 seconds.

13.Remove the bagels with a slotted spoon and place them onto a parchment lined baking sheet.

14.Sprinkle the wet bagels with your desired toppings immediately after boiling.

15.Preheat your oven to 425 degrees

16.Bake the bagels for 20-25 minutes, rotating the tray halfway through for even browning.