Tag Archives: no-knead

Easy sourdough polenta bread rolls for Sunday lunch

20140413-115840.jpgIt is a quiet Sunday morning in Rome, and we have a lunch invitation from friends with a private garden. Private gardens are rare here, as most of us live in flats, and even a large terrace is a luxury, though in most films set in Rome everyone seems to have rooftop terraces with stunning views. We like our little balcony, where I grow herbs and dry laundry, and where friends can smoke and watch the traffic.

Still, on a sunny spring like today, it will be glorious to go out for lunch, to drink prosecco in the sun, while the barbecue sizzles and we enjoy the company of good friends. They live near the Appia Antica, so we may end up there later. I should probably excavate some sunscreen, and a hat. As my contribution, I am bringing these easy sourdough polenta bread rolls.

Easy sourdough polenta bread rolls for Sunday brunch

100g mature sourdough starter (100% hydration, this one was rye/wheat based)
30g coarse rye flour
70g polenta
50g wholewheat flour
350g plain flour (here, 00)
350g water
5g salt (add after half an hour)

For baking, a little poppyseeds or mixed seeds

The evening before: mix the ingredients, and stir. Cover bowl with a shower cap. Leave for half an hour, then add salt and fold dough in bowl (a spatula or spoon works for me). Enjoy dinner and a couple old episodes of Black Books, and fold the dough a few more times. You will see the dough developing structure, and increasing slightly in volume. This is a typical 500g flour/350-400g water recipe, it generally works for both yeast and sourdough baking. More water may be needed, depending on the flours used. I added polenta this time, just for a little extra crunch.

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Here’s the dough after a night in the fridge. And that’s my starter in the jar in the back, fed yesterday — I just do 50g or so, then feed before baking, without discarding extra starter – it seems to work. I’ve been leaving it unrefrigerated more, which seems to improve it, and baking smaller batches of bread. Anyway, back to the bread rolls:

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Divide the dough in half, and roll it into a rough sausage shape. It will be quite sticky. Using a spatula or knife, divide each roll into 6-7 pieces. You could roll these into a nice tight shape, using more flour, but I wanted a more rustic type roll and just dolloped then onto a baking sheet with baking parchment. Optional: sprinkle some seeds on the rolls, pressing down slightly so they do not fall off. Let rolls rise 20 min or so while oven heats up.

Bake at 230C for 20-25 minutes or so, in the middle of the oven, until they look golden and sound hollow when tapped from below. These took about 25 min, a bit longer than expected, but done they are and off to lunch we now go, with piping hot rolls (and sunscreen….)

20140413-122912.jpgA very good Sunday to you all!

Notes: I started the dough last night, you could swap out the sourdough with 1 dry yeast and make it the same way. I added seeds to only half the bread rolls, as there will be small children present at the lunch who are not fond of seeded bread.

 

Rustic bread rolls with oatmeal

Oatmeal bread rolls

Yesterday I made carrot soup with red lentils and miso, for an ad hoc visit on a  rainy afternoon. I also made these rustic bread rolls with oatmeal, so the meal was not just soup and the remnants of my mother-in-law’s Christmas cake….. So delicious, but so calorific! This dough was made with scalded oatmeal.In Norway it’s not unusual to bake with scalded rye flour, as rye and oats have better flavor and the bread consistency changes a bit. Scalding rye gives a much more glutinous texture than scalding oatmeal. Using left over oatmeal porridge would work as well, probably, just add less salt.

Rustic bread rolls with oatmeal

100 grammes boiling water
50 grammes quick-cooking oatmeal
+
100 grammes quick-cooking oatmeal
480 grammes water
550 grammes plain white flour (I used 00)
15 grammes coarse rye flour
10 grammes dry yeast
10 grammes olive oil
5 grammes salt

For baking:
small bowl with coarse oatmeal
small bowl with water
Bowlswith water and oats
Boil up 100 grammes of water, and pour this over 50 grammes of quick-coking oatmeal, to scald it. Leave to cool a few minutes.

Once the scalded oatmeal has cooked down a bit: add flours, cool water and olive oil to a bowl. Stir, and make sure the mix is not too hot (lukewam is fine). Add dry yeast and olive oil, mix again. Leave to rest ten minutes, then fold dough in bowl and add salt. Leave dough for an hour at room temperature, folding every twenty minutes (or maybe just once, if you have popped to the supermarket – the dough will survive).

Once the dough has doubles and looks light and fluffy: Divide dough into 12-14 pieces. Roll out to a small bun, trying not to use too much extra flour.

Bread rolls rising

Dip each rolled ball of dough into the small bowl with water, then the into the small bowl with coarse oats, pressing slightly so the oats adhere. Place with oats side up on a baking tray with baking parchment.

Leave to rise 45 minutes or so, depending on the temperature of your kitchen. Cover tray with a tea towel. You will see the bread rolls gently rising. Heat the oven to 240 C.

Bake in the middle of the oven, 10-15 minutes at 240C. Cool for at least 15 minutes before slicing. Very nice with butter.

Notes: I tried at 225C first but after 20 minutes they were not yet done, so the second tray was baked at 240C. My oven is not the best. They might be nice with more salt in the dough (try ten grammes) but I’m trying to cut back…. and with the carrot miso soup, the bread rolls were delicious.

Monster ad mal di golaPS Could not resist this medicinal add at the metro the other day, with the devil among Roman monuments. ” Mal di gola” is sore throat.

Sourdough loaf on Sunday

sourdough loaves

Tonight we’re seeing a friend for dinner, and I’m bringing bread. This recipe is from Stonesoup: rustic sourdough: the secret to making amazing bread at home [5 ingredients | simple baking]. Her recipes are simple and reliable, highly recommended reading. The sourdough article also has an explanatory video. It is a very robust recipe that works very well.

Stonesoup: rustic homemade sourdough

325g bread flour (I used half plain, half wholewheat)
200g active sourdough starter, 100%
275g water
1 tsp salt

Dough after a night in the fridge

Dough after a night in the fridge

This makes 1 loaf, I doubled it as we neded two loaves. Combine flour, starter, water and salt and stir together. Leave overnight: I left the dough two hours room temperature, folding a couple times, then left the dough overnight in the fridge, under cover.

The next morning, the dough will be quite elastic and wet. Do not worry, this helps the rise when baking. Flour the counter, and fold the dough over itself a few times to make a nice round shape. Place in floured banneton (or a bowl with baking paper) to rise under cover for a couple hours.

Dough rising in basket and bowl

Dough rising in basket and bowl

Heat your oven to 250C, and place a cast iron pot with lid in the oven to heat up, for at least 20 minutes. It needs to be really hot.

When ready to bake, carefully take the pot out of the oven. Some dust the pot with flour or semolina to avoid the bread sticking, but after having bread burned into the pot, I use baking paper. Invert the banneton onto a small sheet of baking paper, and quickly lift it by holding the corners of the baking paper into the hot pot. It will spread. Slash the top with a knife or kitchen scissors.

Bread baked in potBake at 250C with lid for 30 minutes, then remove lid and bake ten minutes more, until it looks golden. This depends on your oven. If in doubt, take the loaf out, tap in on base: does it sound hollow? If so, it’s done. Take out, cool on rack.

Note: If you don’t have a pot, a shallow dish will do, but something with edges is helpful as this dough is quite loose, and will otherwise spread out. We know what that looks like! If baking without a pot, put a a baking tray at the bottom of the oven to heat up, so you can pour in a little water or icecubes when the dough goes in, just to create steam in the oven when baking. I use a really old baking tin for this. Just leave it there during the baking.

I aways wondered if I was losing spring when inverting dough from banneton to the iron pot. The dough slumps down and deflates a bit, which can look unpromising. This time I inverted the dough from the banneton, and lifted over dough number two rising in the plastic bowl (without inverting). No difference for height in the final loaves, which is interesting. However, this dough is quite stretchy, with a lot of give. A drier dough might not give the same result.

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two sourdough loaves