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Sourdoughbread1

Since I was a little girl I loved eating fresh sourdough bread with butter, but I always felt like it was not something I could ever do from scratch – and I mean really from scratch.

Somehow, with a lot of love and flour, we’ve managed just that: make sourdough bread from scratch through the sourdough bootcamp, without any added yeast, and the result was absolutely amazing.

Follow the sourdough bootcamp instructions to get your sourdough starter, or obtain some from a crazy friend. Just make sure you give yourself a couple of days to complete this recipe, and if you observe your dough, you will not be disappointed. What I mean by observe is to be mindful of its behaviour and its texture as you work with it. Sourdough is not as easy as regular yeast, and it requires you to get a feel for what it likes. That said, once you start getting familiar with its quirks, it gets really fun!

Sourdough boules

Ingredients

1/2 cup sourdough starter

1 cup all-purpose flour

1 cup warm water

2 cups all-purpose flour

2 cups warm water

2 Tbsp maple syrup

2 cups all-purpose flour plus one cup flour

1 cup quick oats

1 1/2 Tbsp salt

Directions

Day 1: morning

Feed the starter with 1 cup each flour and water. Let rest in a warm place for 8-12 hours.

Day 1: evening

Return 1/2 cup starter to the fridge. To remaining starter add 2 cups each flour and water. Cover loosely and let rest all night. This forms what is called the ‘sponge’ – it forms the basis of your bread tomorrow.

Day 2: morning

Your now bubbly and yeasty sponge needs:

2 Tbsp maple syrup, 2 cups flour and water, and 1 cup rolled oats. Stir it all in, and gradually add in the reserved cup of flour until you can’t stir with a spoon any longer. Dust hands and working surface with flour, and keep dusted throughout. Turn dough out onto floured surface and knead for a few minutes, working the remaining flour in. Use the following kneading instructions from the Boreal Gourmet Cookbook:

“Draw the edges into the centre, fold the dough in half, press the seam closed with the heel of your hand, push the dough away from you, give it a quarter turn, and repeat”. I tend to knead this portion by hand for about 10 minutes. After that, reflour the surface and place the dough on top for a 20-minute rest, covered with a damp towel.

Once it has rested, resume kneading, this time incorporating the salt little by little. I know the amount of salt seems large but it’s important, and I’m already reducing the salt content compared to the original.

Once you have finished kneading for about 6-8 more minutes, split the dough in half and form it into boules or rectangular loaves. To form the boule, work your hands around the round loaf, pulling the edges in and pinching them in the centre. Let them rest in a parchment-paper lined bowl covered with a damp towel. To fit it into a rectangular pan, flatten the ball and fold both edges in, tuck the ends in and pinch it all shut. Place the seam on the bottom of an oiled pan.

Cover the top with a light brush of oil and a damp towel. Let rest until doubled in volume, around 4 hours. Place the boules on a baking tray in their parchment paper, and leave the rectangular loaves in their rectangular pans. When ready, use a sharp knife to cut an “X” in the round boules or several slashes in the rectangular loaves. Preheat the oven to 450F and put a pot of boiling water in the oven. When the oven is hot, place both loaves inside. Bake for 10 minutes, then remove the pan of water and bake for another 10 minutes. After that, crack the door open and maintain it that way for 5-10 more minutes to brown the loaves (keep a tight eye to make sure it doesn’t brown too much!).

When ready, remove the bread from the baking sheets/pans and cool on a wire rack. Wait until bread is cool for it to maintain its quality! Serve with soft butter to accompany whatever you like! A personal favourite is smoked fish… Enjoy!

 

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Don’t let the time discourage you, but do read through carefully and plan accordingly!

Let me start by saying this is one the things I am proudest of baking, entirely from scratch!

Although I’m very busy, I find that it’s being busy with a whole variety of activities many of which are organized to keep everyone up here sane through the long, dark, and cold winter. People are very creative in the North, since there are few opportunities for leisure outside of the realm of your imagination. In the fall we took on the challenge of making our own sourdough starter. This week, we took on 36-hour sourdough cinnamon buns as a fun challenge.

On one of the coldest mornings in Hay River, I realized we had the rare chance of being home enough over the next two days to give these 36-hout cinnamon buns a try. As the recipe starts with a warning that these are very time-consuming (and coming from an author-chef who makes her own phyllo pastry) I was a bit worried because my time did have a finite limit (going to see Les Miserables) the following evening at 7pm. I had to try it, though, as this was my only window in the foreseeable future.

Inspired by the northern climate, I decided to add some creativity to this dessert with pecans, and exchange cranberries for raisins as they are more of a local product. The result was dangerously tasty.

DSCN4240_NRW

 

Ingredients:

 

Starter, Day 1: AM

-1/4 cup starter

-1/2 cup flour and equal parts warm water

 

 

Starter, Day 1: PM

-1 cup flour and equal parts warm water

 

 

Day 2: AM

Dough

-1/4 cup butter

-1/2 cup sugar

-2 eggs

-1/2 cup buttermilk

-4 cups all-purpose flour (approximately)

-1 1/2 tsp sel

 

Filling

-1/2 cup butter

-1 1/2 cups brown sugar

-3 Tbsp heavy cream

-2 tsp ground cinnamon

-1 cup dried cranberries

-1 cup chopped pecans

 

Glaze

-1/8 cup melted butter

-1/8 cup cream

DSCN4245_NRW

 

Directions:

 

Day 1, AM: feed the starter the flour and water. Cover loosely and let rest.

Day 1, PM: add to starter: flour and water. Cover loosely and allow to sit in a warm place overnight.

Day 2, AM: Allow the butter, eggs and buttermilk to warm to room temperature. Cream the butter and sugar for 3-4 minutes, and then add one egg at a time. Finally, add the buttermilk and mix well. After this, I added the starter, and mixed in 2/3-3/4 of the flour. I added a little more flour over time, until you have incorporated it fully, and proceeded to knead for about 10 minutes.

After that, let the dough rest covered with a damp tea towel for 20 minutes.

Add the salt gradually, and continue kneading for another 8 minutes until the dough feels very uniform. I recommend to keep the surface on which you’re working and your hands nice and floury while you work.

Place the dough in an oiled bowl, and mix it around so it is fully covered in oil. Cover with a damp cloth and allow to rise in a warm place until it’s doubled in volume – for me it took around 6 hours, but it can take usually between 4-8 hours.

While the dough is rising, melt the butter over medium-low, and watch it bubble until the bubbles get very small and the colour changes from a white to a faint golden colour. Remove from heat immediately. Add the remaining ingredients, return to heat, and cook for a few minutes over medium heat. Cool and beat the mixture until it is a good consistency for spreading.

Once the dough has reached twice its original volume, punch it down and roll it out to a large rectangle between two pieces of slightly floured parchment paper.

Remove the top parchment paper, and spread and push the filling evenly into the dough, leaving about 2 cm around the edge. Roll it up lengthwise tightly, and pinch the edges closed. Slice it into 16 rolls, and place into a baking tray lined with parchment paper. This is a bit of a delicate job, but I managed with my fingers and a knife.

Cover with a damp cloth and let rise again until nearly doubled, between 2-3 hours. Preheat the oven (finally!) to 400F and bake for 20-25 minutes. I had a drip-catching tray underneath, as recommended in the recipe, and that was really good to avoid oven fires or a smoky house.

Immediately out of the oven I brushed each with a mix of 1/8 cup melted butter and 1/8 cup cream mixed together. These were divine!

Good luck, it’s not the easiest recipe but it is amazingly delicious.

-Sitelle

 

 

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