"Each of us have a unique and necessary gift to the world. The purpose of life is to express our gifts. We are all here to contribute our gifts toward something greater than ourselves, and will never be content unless we are." - Charles Eisenstein
I love this recipe and used to bake it regularly, but lately my mother has taken over the family baking. I was glad of an excuse to dive back in!
This recipe makes two loaves. For the second loaf, I kneaded chopped walnuts, garlic, and dried thyme in at step 4, when the loaves had been divided but not yet set aside for the 1-2 hour rise. The house has been a bit chilly with our current spring cold front so the bread didn't rise as much at this stage as I would have liked, but the baking rise made up for it. The bread sliced well and was met with universal household approval.
The recipe I used is for sourdough focaccia. It's a hybrid of a few recipes. It goes something like this:
Make this first thing in the morning or in the evening before you go to sleep, so it has about 12-14 hours to rise.
INGREDIENTS (all organic):
Sourdough starter - Mix flour with water to make a cottage cheese like consistency. Leave it in a jar with the top loosely on so it can breathe. Give it food (more flour and water) every day or two until you want to make bread. After about five days, a few hours or a day after you feed again, it you will see bubbles. That means it's alive and ready for bread making. Don't feed it the day you want to make bread, until after you've used most of it for the bread.
warm water 1 1/4 cups and 1 tbsp (or a small wide-mouth jar full)
flour - "lo que pide la masa" - as much as the bread calls for until you can't mix it in anymore. I used half whole wheat spelt and half white flour, but you can use anything that has gluten in it.
herbs for flavor (first loaf used 2 cloves chopped garlic, oregano, and poppy seeds, second loaf used thyme). Could also use rosemary and black pepper, quite good.
Bowl for mixing, measuring cups and spoons, a fork to mix ingredients. A ceramic pot with lid for cooking, dutch oven, or cast iron skillet with a lid or piece of slate as the top.
Add water to bowl. Stir in honey with fork to dissolve. Mix in sourdough starter (i use the whole jar, don't worry about quantity, and I add flour and water to whatever is clinging to sides of jar to keep it alive for future bread).
Add flour a bit at a time, stirring it in with fork. When mixture is lumpy and doesn't absorb any more flour, add oil and salt and mix with fork.
Let rest for somewhere between 30-60 min.
Stretch and fold 1 min. Oil hands, and transfer to oiled dutch oven or oiled cast iron skillet. Stretch it out to sides of container.
Place container in a warm place. If you don't have one, an electric heating pad on its lowest setting will work, that's what I use, with a trivet on top so container is not directly touching pad.
Leave it there to rise for 12-14 hours. Honestly sometimes I don't wait that long, I bake it when I see it's risen some (you see holes or bubbles on the surface and edges of dough) and when its convenient for me.
When you want to bake: In a small cup or bowl, mix equal parts oil and water (maybe 1-2 tbsp or so of each), and add some salt to make an emulsion. Maybe 1/4 teaspoon or so of the salt.
Poke dimples in the dough with your fingers, don't be afraid, they can be deep. Brush on emulsion with brush or fingers.
Sprinkle herbs for flavoring on top. I prefer the 2 cloves chopped garlic, oregano, and poppy seeds (foraged).
Bake 425F or 220F for 30 min with lid on, then 10 more min with lid off.
Let cool, and enjoy :)
We are the change we wish to see in the world. We nurture the world we wish to see with every action, word, thought, and breath. Kiss the ground with every step.
While I did actually bake 2 loaves and noted this in the images as well. They are 2 separate occasions and I can see how it would get confused as such. The first batch I only remembered the photos at the end and got a finished photo, the 2nd batch had 1 loaf and pizza crust and I got the entire thing photographed.
The tops of the loaves do look different. If needed I can take more photos as we have been making 1-2 loaves a week. Last 2 loaves however have came out a bit too hard and thus have been turned into bread crumbs. Worked great for meat loaf and chicken strips tho!
In large bowl, 100-150g sourdough starter, 450 ml water. Mix. Add 550g whole wheat flour. Mix into dough. Add 10-20g salt and seasonings, mix/knead. Cover bowl with kitchen towel. Let rest for roughly 12 hours. Dust flour in base of baking dish and transfer dough from bowl to baking dish (optional dough ‘shaping’ and ‘scoring’). Bake at 350 deg for 50-60 minutes covered (dutch oven, pot with lid, etc.) and 15-20 minutes uncovered. Let rest for 2 hours prior to slicing.
I use the same recipe for my bread as for my pizza crust, so two of the bowls are bread and one is pizza. One bread is rosemary and one is garlic.
I'd like to be a part of a system that is making the world better for future generations.
Yesterday I baked 2 loaves of bread using a recipe in my head but I ended up changing the recipe from...
6 dl of flour
5 dl water
2 spoons of oil
It ended up like this..
All the flour I had mixed two different types.
Old dry yeast
maybe 50/50(5dl) of warm water and soy milk Perhaps A spoon of butter
A small spoon of fennel seeds
A small spoon of anis
A small spoon of salt
Added Rice flour during kneading since I ran out of flour
Worked on a UFO(Unfinished object). While waiting.
First I thought I wouldn't be able to make 2 loaves with the flour I had but apparently it turned out fine.
It might be a day or two before I have a picture of the second loaf cut, but here's the pictures so far. This isn't my normal recipe, but I was out of whole wheat flour. I wouldn't recommend this one though. It technically held together, but was loose and oily. Moist is good, oily not so much.
Edit: second loaf now cut. It's better the second day, but I still prefer my other recipe.
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
1 cup vegetable oil
1 1/2 cups brown sugar
1 tablespoon vanilla extract
2 cups grated zucchini
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.