Sourdough Bread
Starter:
50g rye flour
50g water
mix water and flour and let it rest at room temperature
feed with 50g flour and 50g water every day
when the dough rises it is ready (after 3 to 5 days)
The evening before baking feed part of your starter to 650g
Keep the rest in the fridge and feed it once a week
650g starter (50% water, 50% rye flour)
550g water
900g white flour
25g salt
50g water
Mix your starter with the Water
While mixing it (preferably in a standmixer) add the flour
Mix until all the flour is incorperated
Rest for 30 minutes
add Salt and the other 50g of water
knead the dough for about 5 minutes
let the dough rest for 30 minutes
fold the dough over itself every 30-45 minutes about 5 times
Put a dutch oven into your oven and heat it to 250°C
Split the dough into 2 and form them into loafs on an oiled surface
Drop your loaf into the duch oven and cut it with a sharp knife
Bake it with a lid for 20 minutes at 250°C
Remove the lid and bake it for 25 minutes at 220°C
Let the dutch oven heat up for 15 minutes before baking the second loaf
This recipe was very much inspired by anna pearsons sourdough recipe,
but a few steps were simplyfied and adjusted to my personal preferences
Her recipe can be found here:
https://www.annabelle.ch/stil/food/rezept-f%c3%bcr-anna-pearsons-sauerteigbrot-42246/
Baguette
120g flour
7g dry yeast
120g water
420 flour
12g salt
270g water
The day before baking mix 120g flour with 120g water and add a pinch of yeast
combine all other ingredients with the mixture and knead for 10 minutes
let rest for 1 hour
fold it over itself a few times
let rest for 45 minutes
Split the dough into 3 parts and form them into baguettes (I use a baguette tray)
let it rest for another 45 minutes
preheat the oven to 230°C
Spray the baguettes with a little bit of water
bake the baguettes for about 20 minutes or until the have an internal temperature of 95°C
For better browning you can spray the baguettes with water occasionally
This recipe was very much inspired by binging with babish,
but a few steps were simplyfied and adjusted to my personal preferences
His recipe can be found here:
https://www.bingingwithbabish.com/recipes/brie-butter-baguette-twin-peaks
Pita
7g dry yeast
240g water (lukewark)
350g flour
1.5 teaspoons olive oil
1.5-2 teaspoons salt
Mix yeast water and 100g of the flour and let it sit for 20 minutes
Add oliveoil and salt an then add the rest of the flour while mixing
Knead the dough for 5 minutes
Put the dough into an oiled bowl and let it rest for 2 hours
Split the dough into 8 parts and form them into balls
Let them rest for 30 minutes
Use a rolling pin to form discs and let them rest for 5 minutes
Put them into a hot pan for about 5 minutes, flip them after 3
Wrap them in a kitchentowl to keep warm
This recipe was very much inspired by Chef John of foodwishes.com,
but a few steps were simplyfied and adjusted to my personal preferences
His recipe can be found here:
https://foodwishes.blogspot.com/2013/04/pita-bread-whats-in-your-pocket.html
Burger Buns
20g flour
27g water
60g milk
120g milk
7g yeast
320g flour
7g salt
35g sugar
1 egg + 1 yolk
42g soft butter
1 egg + a splash of milk for eggwash
Mix yeast with milk and let it rest for 10 minutes
Make a Tangzhong by mixing 20g flour with 27g water and 60g milk in a pan
heat the tangzhong while stirring until it thickens
Take it out of the pan and put it aside
Mix flour, sugar and salt
slowly add the milk-yeast mixture while stirring
Add the Tangzhong
Add eggs
Mix the dough until everything is combined
Add the butter in small portions
Knead it for 5-10 minutes
Let it rest for 2 hours
punch out the air and split it into 100g pieces
form the pieces into balls
Let them rest an a baking sheet for 1 hour
brush them with the egg-milk mixture
bake at 190°C for about 17 minutes
This recipe was very much inspired by Joshua Weissman,
but a few steps were simplyfied and adjusted to my personal preferences
His recipe can be found in his book or on his youtube channel:
https://www.youtube.com/watch?v=gTGSUYMu6Ns
English Muffins
7g dry yeast
140g water
140g milk
480g flour
13g sugar
6g salt
30g melted butter
Mix water and milk and heat to 35°C
Add yeast
Mix flour, sugar and salt in a seperate bowl
Add wet mixture to dry mixture while mixing
Add molten butter while mixing
Knead it thoroughly
Let rest for 1 hour
Roll the dough out into 1-2 cm thick sheet
Punch out circles
Let them rest for 1 hour
bake them in a pan for 5-7 minutes per side
Tortillias
450g flour
80g vegetable oil
5g salt
250g water
Work the oil into the flour with your fingers
disolve the salt in the water
Add the water into the flour while mixing
knead thoroughly
Split into 80g pieces and let them rest for 20 minutes
bake them in a hot pan for 20 seconds on each side
Wrap them in a kitchentowl to keep warm
This recipe was very much inspired by Ethan Chlebowski,
but a few steps were simplyfied and adjusted to my personal preferences
His recipe can be found here:
https://www.ethanchlebowski.com/cooking-techniques-recipes/authentic-4-ingredient-flour-tortillas
Corn Tortillias
230g corn flour
350g water
0.5 teaspoons salt
Mix corn flour and salt
Add 250g of water and mix it in
slowly add the rest of the water
Roll into golfball sized balls
press them using a tortillia press or a heavy pan
bake them in a pan for about 1 minute per side
Wrap them in a kitchentowl to keep warm
This recipe was very much inspired by a recipe online,
but a few steps were simplyfied and adjusted to my personal preferences
The recipe can be found here:
https://www.mexicanplease.com/homemade-corn-tortillas/
Injera
160g teff flour
230g flour
250g sourdough starter
945g water
1 teaspoon baking powder
1 teaspoon cornstarch
Mix water and teff flour in a mixer on low until combined
Add flour and mix for 20 seconds on low
Add sourdough starter while mixing
Add baking powder and cornstarch and mix for 30 seconds on high
let the dough rest for 15 minutes
Heat a coated pan without oil on high
Add a portion of the dough (depending on the pan size)
When little holes have formed and the dough started to firm up put a lid on the pan
The Injera is finished when it lifts from the sides (2 minutes)
Sometimes clean the condensation from the lid
Let the Injera cool on a kitchen towl but don´t stack them until the have cooled
This recipe was very much inspired by a recipe online,
but a few steps were simplyfied and adjusted to my personal preferences
The recipe can be found here:
http://www.timeforchangekitchen.com/danielles-foolproof-quick-injera/
Manuel Ganahl 