Our professor brought us a lovely spread to nosh on while we watched the film. She first prepared us a salad with lettuce, roasted beets and caramelized onions straight from her garden, which was accompanied by some goat cheese and a simple balsamic vinaigrette. Her husband bakes bread as a hobby and made us two loaves. One loaf was a Kalamata Olive Sourdough and the other was a Rye Sourdough with Caramelized Onions. Now, I've tried a lot of bread over the course of my lifetime and let me just say...This was the best bread I have ever eaten! No joke.
Before we started Fresh, we watched the video below, which shows how to make no-knead bread. The video coincides with this article that was written in the New York Times a few years ago.
You can follow the link in the article to make their version of no-knead bread. Just this morning my professor sent us her husband's version and it's conversion in sourdough bread. See below for the recipe.
Converting this method to sourdough:
1 cup of sourdough
3 cups of flour
1 1/2 T salt
1 1/2 c water (rye or whole wheat flour may require the addition of a little water)
Tips:
You can make this from a mix of flours, but you should try it first using just white flour so that you get a sense of how wet and sticky the flour should be. It is much wetter than your typical bread dough.
A good rhythm is to take your sourdough starter out of the fridge in the morning and start feeding it, stir in a half cup of flour and some water a couple of times in the day and let it get nice and bubbly. Mix up your dough in the evening and let it rise slowly all night. Bake it in the morning.
Variations:
Onion rye: replace 1 cup of white flour with 1 cup of rye. Stir in a shallot chopped finely and also caraway seeds, if desired.
Olive bread: pitted kalamata olives with white flour.
Cheese bread: Add a cup of grated sharp cheddar to white flour.
Fruit and nut: you can stir in chopped dried fruit and nuts.
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