Your Questions About Making Sourdough Bread Recipe

Michael asks…

Can I let dough rise too long?

I’m making pita bread and the recipe always asks me to let the dough rise 2-3 hours, which I usually do. I’m not going to be able to cook the dough for 5 hours, is that too long to let the dough rise?

sourdough answers:

The best way to tell if the dough has risen enough is not by time—though it helps to set the timer so you don’t forget about your dough—but by look and feel. It will look soft and bloated. When you touch the dough, it will be soft and your finger will leave an indentation when lightly pressed against the dough. If it is not ripe, the dough will tend to slowly spring back.

If you want light, fluffy bread, the dough should rise until it is puffy. The more gas incorporated in the dough, the lighter it will be. Of course, if too much gas is captured in the dough, it may collapse. The trick is to let it rise until you get just to the edge and then bake it. In most cases, that means that the dough will double—or more—in volume. With a free-standing loaf, since the pan can’t support the loaf, you cannot let the bread rise as much.

How long should it take? A lean, moist dough in a warm kitchen will probably rise in 45 minutes or less. A firmer dough with less moisture will take longer to rise. Yeast is very sensitive to temperature; even a few degrees less in the kitchen can extend the rise time significantly. A change of 17 degrees will cut the rise time in half.

It doesn’t hurt to let dough rise slowly. Bread that has risen slowly has a different flavor than fast risers, a more acidic flavor—hence the sourdough flavors in slow rising breads. Professional bakers use refrigeration to “retard” the rise. You can use a cool spot in the house or even a refrigerator to slow the rise. Total rise time, first and second rising combined, was about five hours.)

While lean breads are deliberately retarded to enhance the flavors, rich doughs or doughs with ample sweeteners or flavors will gain little with an extend rise since the flavors and sugars tend to mask the natural flavors of the yeast.

Betty asks…

I have a bunch of baguette dough what should I do with it?

I made calzones the other night, but I want something new. Does any one know how to make a bread bowl? Other recipes are welcome too. My boyfriend is in bake shop and he brings home left-over dough everyday and I don’t know what to do with it. Thanks.
I am burnt out on baguettes

sourdough answers:

What kind of dough is it? If it’s sourdough, I would bake it into loaves. Maybe give away some bread? BTW, sourdough makes the BEST grilled cheese sandwiches!

As far as making a bread bowl goes, I’ve had the best luck when I roll out the dough and then lay it across a bowl and bake it that way. HTH!

Steven asks…

How can I make cheese fondue on a round bread?

I’ve seen it before where the cheese is melted inside a round bread. You can eat the bread afterwards and it’s really good

sourdough answers:

You need to get a type of large round bread that has a hard crust and a soft inside. Sourdough is perfect. You cut off the top of the bread and pull out the soft inside. Make sure to leave a thick wall, because it will get weaker when it gets wet.
For the cheese fondue part, make it in a pot on the stove and pour it into the bread when done. Here’s my favorite fondue recipe:
heat some olive oil and fry some garlic and chopped onion. Then take some bacon cut into very small pieces and fry it also. This is optional, but quite good. Add about a glass of white wine. Then take grated cheese (half and half Gruyere and Ementhal is the best, but really almost any cheese can work) and stir it in a handful at a time, making sure it melts before adding more. If the mixture gets too think, thin it with more wine, or use some milk until it has the right consistency.


Helen asks…

Does anyone know any good brie recipes?

im wanting to make something for christmas with brie, but im not sure what to make. any suggestions?

sourdough answers:

Cranberry Baked Brie Appetizer

This is a good one for Christmas!

Smooth and gooey baked brie cheese pairs beautifully with a tangy cranberry topping for an elegant holiday appetizer.

This is a wonderfully simple and elegant appetizer recipe that combines the seasonal flavor of cranberries with the classic presentation of baked brie.
Baked brie is always a favorite appetizer at parties and gatherings. There’s something comforting about the smooth mild cheese combined with crisp crackers or soft bread rounds. Adding a tart cranberry sauce to the brie kicks up the flavor and makes the presentation even more stunning.

Serve the brie with gourmet crackers, rounds of French or sourdough bread, or wedges of flatbread. Don’t forget to put out a couple of pretty spreading knives!

Feeding a crowd? Figure out how many appetizers you’ll need!

To garnish your Cranberry Baked Brie, use shaved or grated citrus rind, fresh mint leaves, surround the serving plate with whole fresh cranberries if desired. The finished brie will look great on its own though, with its shiny red topping.

Use the recipe below to make your own cranberry sauce, or use purchased whole berry cranberry sauce.

Cranberry Baked Brie

1 wheel brie cheese (8-12 ounces)
1/2 – 3/4 cup cranberry sauce (recipe below)
citrus rind, mint leaves, or whole cranberries for garnish, if desired
assorted crackers or bread rounds
Preheat oven to 350 degrees Fahrenheit.

Remove outer wrapping from brie wheel. Using a very sharp knife, remove the rind from the top of the wheel only, leaving the rind on the sides and bottom intact. Place brie in a shallow pie plate or casserole dish that is slightly bigger than the brie itself.

Spread the cranberry sauce over the top of the brie, to within 1/4 inch of the edge all the way around.

Bake brie in the preheated oven until heated through; about 12-15 minutes. Serve in the casserole dish or transfer carefully to a serving plate. Serve warm with crackers or bread.

Makes about 12-14 appetizer-sized servings.

Cranberry Sauce

1 cup orange juice or apple cider
2/3 cup granulated sugar
1 bag fresh or thawed frozen cranberries (12 ounces)
1/2 teaspoon ground cinnamon (optional)
In a medium saucepan, combine juice and sugar; bring to a simmer over medium heat, stirring constantly, until sugar dissolves.

Add cranberries and continue simmering until cranberries pop and mixture has thickened; about 10-12 minutes.

Serve warm or store in the refrigerator in an airtight container for up to one week.

Makes about 2 1/2 cups.

Linda asks…

how do i get breading to stick on my chicken?

every time i bread my chicken, the breading comes off when i fry the chicken. what am i doing wrong?

sourdough answers:

Breaded Chicken Strips From Food Network Kitchens
Show: How To Boil Water
Episode: Bread It and They Will Come

8 slices white bread (about 8 ounces)*
3 tablespoons grated parmesan
2 tablespoons minced fresh parsley leaves
3/4 teaspoon kosher salt
Freshly ground black pepper
About 1 cup all-purpose flour, for dredging
2 large eggs, beaten
3 boneless skinless chicken breast, each about 8 ounces
Vegetable oil, for shallow frying
*(Use a bread with low or no sugar content, like a sourdough, or the coating will brown too quickly)

Preheat the oven to 350 degrees F.

To make bread crumbs: Tear the bread into pieces. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread. (Alternately, spread the bread out on a baking sheet and dry in a 350 degree F oven for 12 minutes.) Let cool and pulse the dried bread in a food processor with the Parmesan, parsley, 3/4 teaspoon salt, and pepper.

Put the flour, eggs, and bread crumb mixture in 3 separate shallow dishes.

With the flat side of a cooks’ knife or the smooth side of a meat-pounder, pound each breast to equal thickness between 2 sheets of plastic wrap. Cut into 1 1/2-inch strips pat the chicken dry and season both sides with salt and pepper. Dip each strip into the flour, then shake off the excess. Next, run the strips through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the strips in the bread crumbs, turn it over and press it into the breading to evenly coat. Lay on a piece of waxedpaper.

Heat 1/4-inch of oil in a large skillet over medium heat until hot and shimmering. Lay 2 or 3 chicken strips at a time in the pan. Cook the chicken without turning until golden brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side and the chicken is cooked through, about 2 to 3 minutes more. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel-lined plate to drain. Serve.

Here’s the best way to do that. The recipe was extra. Lol enjoy

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