baking

Overnight Sourdough Bread

I took a sourdough class a couple years ago and it’s changed my life. I love baking and always have a fresh loaf on hand. It’s much easier to make than you’d think. Here’s how to make easy, delicious no-knead overnight sourdough bread.

Recipe:
Time: 16 hours; 20 minutes active

Ingredients
2 cups all purpose or bread flour
1-¾ cups whole wheat flour
1 teaspoon salt
½ cup sourdough starter that’s been fed at least 4 hours prior to baking
1-½ cups water

Directions

Combine dry ingredients then add starter and water. Mix well. It should be sticky enough to form a ball. Add additional water if needed to form a ball, a tablespoon at a time.

For the overnight “no knead” method (which is what I use), cover and allow to rest for between 8-18 hours; 12 hours is the sweet spot.

After 12 hours, Preheat oven to 500 degrees, placing dutch oven inside. Meanwhile, on a floured surface, stretch dough into a rectangle. Fold corners into each other, roll over and tuck to form a ball. Score.

Allow to rest until oven has reached 500 degrees.

Carefully add to hot dutch oven. Place lid on top. Bake at 500 degrees for 30 minutes. Remove lid. Reduce heat to 450 and bake at 450 for 5-10 minutes more depending on desired darkness of bread. Enjoy!

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To feed your starter (at least once a week); keep in fridge if not baking
Start with 1 tablespoon starter. Add 1/3 cup of flour (i blend white and whole wheat) and slightly less than 1/3 cup water. Mix. Allow to rest ~4-6 hours prior to baking.

Music: http://www.bensound.com/royalty-free-…

Very Berry Scones

These flaky, yet soft scones are perfect for impressing friends with a fancy brunch or tea party, or a bring-along breakfast for a road trip. The lemon complements the berries adding a hint of citrus. You can freeze the dough and bake later for a quick, yet decadent weekday breakfast.

Makes 6-8 scones

Time: 35 minutes, 15 minutes active

Ingredients:

1 cup white flour

1 cup whole wheat flour

1/4 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/3 cup dairy-free margarine, like Earth Balance

3/4 cup plain unsweetened soy or almond milk

1 teaspoon vanilla or lemon extract

1 teaspoon lemon zest

1 cup mixed berries, fresh or frozen

Method:

Preheat oven to 400 degrees.

If using frozen berries, thaw them in warm water and strain well.

In a large bowl, mix together both flours, sugar, baking powder, and salt. Separate margarine into 6 pieces and add to flour mixture using a fork or pastry cutter to cut in until margarine is evenly distributed, with no pieces larger than a pea.

Combine soy or almond milk, vanilla or lemon extract, and zest and pour into dry mixture. Stir until dough comes together. Add berries and gently fold into the dough. Some berries may get squashed and add a hint of purple—that’s okay.

Once dough is thoroughly mix with berries, place on a lightly floured surface, and flatten to about 3/4 of an inch thick. Using a biscuit cutter or the mouth of a tumbler, cut into 6-8 scones. You may need to reform the dough into a ball and press out again to make all the scones. Place on ungreased baking sheet. Sprinkle tops with additional sugar, optionally. Bake for 20 minutes, until tops are golden brown.

Pro-Tip: You can substitute berries with your favorite fruit. Or go crazy and use chocolate chips. If you do that, use the vanilla extract rather than the lemon.

This recipe appears in my book, MeatLess: Transform the Way You Eat and Live — One Meal at a Time, published by Da Capo Press, 2017.