The UT Culinary Program cooks three dishes.
Makes Boule loaf for 6
Extra Virgin Olive Oil- 3 Tbsp
Garlic Cloves Whole - 8
Rosemary – 2 Tbsp lightly chopped
Salt – 2 tsp
Sourdough Starter – 1/2c (see recipe below)
Bread Flour 3 ¼ c
Non-Chlorinated Room Temp Water about 1 ½ c
Coat garlic cloves in 1 T. olive oil and wrap in tinfoil. Place in 300 degree oven for 30 minutes to lightly roast. Remove from oven and lightly chop. Combine garlic and rosemary to add to dough later. Put bread flour in a large mixing bowl, or stand mixer with dough hook. Add salt and 1 C of the water. Stir lightly (or turn on mixer) for about 2 minutes to begin to incorporate ingredients. Allow dough to sit for 5 minutes to help infuse water. Add the sourdough starter, garlic/rosemary mixture, and remainder of water in small amounts (you may not need it all) and knead until dough is very slightly sticky, but makes a nice round that holds together. This should take 3-4 minutes with mixer or about 10 minutes if hand kneading. Place dough in a large bowl oiled with remaining olive oil. Turn it upside down so that dough is coated in the oil. Cover loosely with plastic wrap and a cloth. Let dough rise until 3 times its original volume. This could take up to 8-10 hours. Press the air out of the dough, replace the cover and let rise again until twice the volume. This should only take 2-4 hours. Remove dough from bowl, and deflate it with your fingers. Bring all sides and corners into the middle and pinch them tightly. This will form the dough into a nice round ball. Shape it as needed to get it rounded. Place in a lightly oiled dutch oven or large stainless (heavy bottomed) pot with a lid. Make sure there is enough room in the pot for it to expand to 3 times its size. Put the lid on the pot, and let it rise again until 2-3 times its size. This will take 4-8 hours. Preheat oven to 450 degrees. Lightly spray surface of bread with water, and lightly make a slash across surface with a sharp knife if desired. Place in oven for 20 minutes. Remove lid and return to oven until browned – about 5-10 minutes. Enjoy!
Sourdough Starter (This takes about 5-6 days):
In a non-reactive (glass or plastic) bowl, combine 1 cup of whole wheat or rye flour with ½ cup of non-chlorinated water. Stir until no loose flour remains. Cover loosely and let sit for 24 hours. Air temperature should be 70-78 degrees. After 24 hours, discard half of the mixture. Add 1 cup of unbleached all-purpose flour and ½ cup of non-chlorinated water. Stir, let rest again, covered for 24 hours. At this point, you should see some bubbles starting to form. On days 3-5, the starter must be "fed" twice a day, or about every 12 hours. Each feeding, do the following: Stir the starter down to disrupt the forming bubbles. Measure out ½ cup of the starter in a fresh bowl and add 1 cup of unbleached all-purpose flour and ½ cup of non-chlorinated water. Stir and cover. By day 6, your starter is ready to use in the recipe above.
Presented by: Patty Pieper
Air Date: January 14, 2014