It's Munchtime

Bread

SourDoug

Main Dough

Procedure

  1. In a mixing bowl add the water and the starter. Whisk to combine.

  2. In a separate bowl, add the bread flour, rye flour and salt. Mix until combined.

  3. Combine the wet and dry ingredients. Knead the dough until no dry bits remain. Cover the bowl and let rest for 30 minutes.

  4. Divide the dough into two equal parts.

  5. Let the dough rest for several hours. It usually takes around 8 hours for it to fully develop at room temperature.

  6. Grease two 9×5-inch loaf pans. Dust them with flour.

  7. Lightly flour your work surface and scrape out the dough. Shape it into a batard (oval) and place it in the loaf pan.

  8. Let them rest for a couple more hours, uncovered.

  9. Put the loaf pans in reusable plastic bags and seal them shut, leaving some space at the top so the bag does not touch the dough. Then, place both pans in the refrigerator and proof overnight.

  10. Preheat your oven with a combo cooker or Dutch oven inside to 450°F (230°C). Remove one loaf pan from the fridge, score the dough, and transfer it to the preheated combo cooker. Spray it with water until the entire surface of the dough is wet. Immediately put the lid on to prevent moisture from escaping. Place the cooker in the oven, and bake for 23 minutes. After this time, remove the lid and continue to bake for 23 minutes longer.

  11. Repeat the same procedure with the second loaf.

  12. Let the loaves cool for 2 hours on a wire rack before slicing.

NYT No-knead bread

Ingredients

Preparation

  1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

  2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

  3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

  4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Pan de Muerto

Ingredients

Preparation

  1. Dissolve yeast in half a cup of warm water, add half cup of flour and form a small ball of soft dough. Let stand in a warm place until it doubles in size.

  2. Sift the flour with the salt and sugar. Add the eggs, the egg yolks, butter, grated orange and orange blossom water. Knead well .

  3. Add the small ball of dough. Knead again and let stand in a warm place for about an hour. Once again knead, divide the dough into five parts and form four loaves. Place on greased trays and glaze with egg yolk using a brush.

  4. Garnish the loaves with the remaining dough and brush them with the beaten egg. Sprinkle with sugar.

  5. Finally , place the loaves in a preheated oven at 325F for 30 to 40 minutes.

  6. It is advisable to wait until the loaves stop fluffing before garnishing and baking them.

Zucchini Bread

Ingredients

Preparation

  1. Dissolve yeast in warm water. Add the milk, sugar and salt.

  2. With your hands, integrate the butter into the flour. Once integrated add the yeast mixture.

  3. Integrate the shredded zucchini.

  4. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.

  5. Punch dough down; shape into a loaf. Place in a greased 9-in. x 5-in. loaf pan. Cover and let rise until doubled, about 45 minutes.

  6. Bake at 375° for 40-45 minutes or until golden brown. Remove from pan to cool on a wire rack.

Yield: 1 loaf.

No-knead sourdough

Ingredients

Alternative

125 grams all-purpose flour 125 grams semolina flour 50 grams rye flour

Procedure

  1. Mix starter and water. Whisk to combine.
  2. Combine the dry ingredients in a separate bowl.
  3. Mix the dry ingredients with the starter and let rest for 30 mins.
  4. Fold back-to-front, left-to-right, right-to-left and front-to-back.
  5. Cover and let rest for two hours.
  6. Make a long cut with a serrated knife.
  7. Bake at 500F for 30 minutes (covered)
  8. Uncover and bake for 10 more minutes.

Cemitas Poblanas (traditional recipe)

Ingredients bread

Ingredients "atole"

Procedure

  1. Combine the flour, salt, malt powder and yeast. Slowly add the water and knead the dough. This is a 70% hydration dough so it will be quite sticky.
  2. Continue kneading until the dough is a bit more manageable and let it rest until it doubles in size.
  3. Lightly flour your working surface so the dough doesn't stick and divide it into balls of about 80 to 100 grams.
  4. Take one dough ball and press it down using the outer edge of your hand moving it back and forth until it's shaped like a number 8 with the lower section slightly bigger than the upper one. Continue shaping the rest of the balls and let them rest.
  5. Take each of the 8-shaped balls and flatten them with the palm of your hand. Take the smaller part, give it a 180 degree twist and place it on top of the bigger section. Press it down with the palm of your hand. Continue shaping the rest of the balls and let them rest until they puff up.
  6. To make the corn starch wash (atole) combine water, sugar and cornstarch in a pot and bring to a boil. Let it cool down to room temperature.
  7. Once the cemitas have risen cover them lightly with the corn starch wash (atole) using a brush. Let them rest until the wash has dried. Repeat the process and add sesame seeds before the wash dries.
  8. Preheat your oven to 450f and put a tray with boiling water in it so it provides moisture while the cemitas are baking.
  9. Bake them for 30 to 40 minutes or until golden brown.

Tortas de Agua

Ingredients

Procedure

  1. Preheat oven to 500F.
  2. Put a tray with water in the oven.
  3. Reduce heat to 350F.
  4. Spray with water.

Onion Hamburger Buns

Ingredients

Procedure

  1. Heat oven to 425°F
  2. In a mixing bowl, stir yeast, oil, and sugar into warm water, and allow to stand for 5 minutes, or until mixture is foamy. If the yeast mixture doesn't look foamy after 10 minutes, the yeast is too old and the dough won't rise. Discard and replace with fresh yeast.
  3. Whisk in egg and salt.
  4. Stir in flour, starting with 3 cups, adding a little more if necessary to form a soft dough.
  5. Turn dough onto a floured surface and knead until smooth and elastic, about 5 to 7 minutes.
  6. When dough is elastic and no longer sticky, divide into 12 equal pieces and shape each into a slightly flattened ball.
  7. Place 3" apart on greased baking sheets, and allow to rise for 15 minutes, or until the buns have nearly doubled in size.
  8. Bake for 8 to 12 minutes or until golden brown.
  9. Remove buns from pan to wire rack. Brush with melted butter immediately after removing from oven. Allow to cool.

Red Lentil Bread

Ingredients

Procedure

  1. Preheat the oven to 180 C (355 F) on upper and lower heat without fan.

  2. Wash the lentils well and soak in water for at least 4 hours, preferably overnight, for them to expand and soften.

  3. Sieve the lentils and add in the food processor. Pulse until it becomes a puree.

  4. Transfer some pureed lentil to a bowl then add the yoghurt, eggs, baking powder, salt, and olive oil into the processor. If your food processor is big enough to mix all ingredients there is no need to take out some of the lentil puree.

  5. Mix all ingredients (including the puree in the bowl) in the food processor and pulse until everything is smooth.

  6. Oil the tray with olive oil and pour the mixture into the tray.

  7. Sprinkle some nigella and sesame seeds.

  8. Place the tray into the oven and bake it for 35 minutes.

  9. Rest for about 30 minutes to cool and eat with loved ones.

SourDoug

Levain

Main Dough

Procedure

  1. Levain (9:00 a.m.): In a small container, mix the levain ingredients and keep at 78°F (25°C) for 5 hours.

  2. Autolyse (12:00 p.m): In a medium mixing bowl, add 822g medium-protein bread flour, 64g whole wheat flour, 650g water, and mix until no dry bits remain. Cover the bowl and let rest for 2 hours.

  3. Mix (2:00 p.m.):To the mixing bowl holding your dough, add 17g sea salt, and the ripe levain (from step 1). Transfer your dough to a bulk fermentation container and cover.

  4. Bulk Fermentation (2:15 p.m. to 6:15 p.m.): Give the dough 6 sets of stretch and folds. The first three sets are at 15-minute intervals, and the last three sets are at 30-minute intervals.

  5. Divide and Preshape (6:15 p.m.): Lightly flour your work surface and scrape out your dough. Using your bench knife, divide the dough in half. Lightly shape each half into a round shape. Let the dough rest for 30 minutes, uncovered.

  6. Shape (6:45 p.m.): Shape the dough into a round (boule) or oval (batard) and place it in proofing baskets. Cover the baskets with a reusable plastic bag.

  7. Proof (7:25 p.m. to 9:00 a.m. the next day): Cover proofing baskets with reusable plastic and seal them shut. Then, place both baskets into the refrigerator and proof overnight.

  8. Bake (Preheat oven at 8:00 a.m., bake at 9:00 a.m.): Preheat your oven with a combo cooker or Dutch oven inside to 450°F (230°C). Remove your dough from the fridge, score it, and transfer it to the preheated combo cooker. Place the cooker in the oven, cover with the lid, and bake for 20 minutes. After this time, remove the lid and continue to bake for 20 minutes longer. Let the loaves cool for 2 hours on a wire rack before slicing.