Sour Dough Bread with Chinese Chives

This is not the first attempt at a savory bread, but this one is a home run.

1.5 cups of unbleached all purpose flower
1 cup of sour dough starter
3/4 cup of warm water
2 tsb of dry active yeast
1 tsp sugar
1 tsp of salt
1 tsb of baking soda
1/5 of a bunch of chinese chives

Cut the chinese chives into small pieces. If they have flowers, don't worry, cut them to.
In the bowl of a stand mixer add the flower, salt, the baking soda and the chopped chives and mix it up on low for about 2 minutes.
To the warm water in  separate bowl add the sugar and the active dry yeast, mix it up and get rid of any lumps. Let it sit for about 10-15 min.
Then add the sour dough starter and the yeast mixture , that should be frothy at the top to the bowl by now.
Mix all of it on low for about 5 minutes, then take a spatular and remove anything from the side and from the bottom, so that there are no dry flower pockets are left. Mix on low for another 2 minutes.
Remove the dough hook, cover the bowl with a towel and store it in a warm place for 60 minutes.
After 60 minutes, spray a baking form with Pam or something similar, transfer the dough (should have doubled now) into the baking form and let it sit for another 30 minutes in a warm place.
Preheat the oven using convection to 425C. After 30 minutes spray the bread with water. It is ok, if there are 2-3 mm of water standing on the side of the dough.
Bake for 30-35 minutes.
Turn off the oven, let it sit in the oven for about another 4-5 minutes, then remove it. Now it should come out perfectly out of the form. Put on a cooling rack.
Of course I couldn't wait till it was completely cold, so I cut a slice while it was rather hot, added some Kerry Gold butter and yum.... yum... yum... that is a home run.

 Chinese Chives:


The bread:

 -Mahlzeit-




  

Popular posts from this blog

Letscho

Image
Growing up we ate a lot of letscho. I have not seen this here in any shop. So I have to invent my own. We need 3 bell peppers (different colors if you have) 10 tomatoes 1 medium glas of fire roasted peppers with liquid, chopped 1 medium sweet onion, coarsely chopped 1 medium white onion, coarseley chopped 1 small can of tomato paste 1 cup tomato juice 1 Hungarian pepper 1 Poblano pepper 4 cups of water 3 tsp of Knorr tomato bullion 1tsp of smoked paprika 1 tsp of brown sugar 1 tsp of sweet red paprika 1 tbsp of olive oil Blanch the tomatoes and peel them. Cut them into large chunks. Roast the Poblano pepper and the Hungarian Pepper over an open flame and then let it cool down. Remove the burned skin and the seeds and cut them into bite size pieces. Clean and the peppers  and cut them into bite size pieces. In a large pot, add the olive oil and the onions and let them get a little soft. Add the bell peppers and cook for 5 minutes, stir often. Then add everything els
Read more

No Knead Easy Bread

Image
I didn't have a chance to go shopping after work yesterday. I need an easy bread, that works around my work schedule. This one does the trick. The recipe is from the internet, but I cut all in half. 225g bread flour, (all purpose will work as well) 3/4 cup of warm water 1 tsp of rapid dry yeast 1 tsp of kosher salt In a bowl mix the salt, dry yest and flour. Add the water and mix it with a fork or a wooden spoon until there are no flour pockets left. The dough will still be sticky. Cover the bowl air tight. I use cling wrap for this.  All this takes about 5 minutes. Set aside in a warm spot. My warmest spot is my computer room. The warmest spot in the computer room is on a running laptop. The work day can start. About 2.5h later I pre-heat the stove  to 450F with a Dutch Oven including the cover inside. After another 30 minutes it is lunch time. The dough has doubled. I just got myself a silicon baking matt. This makes a lot of things easier and I don't need to mess up the coun
Read more

Potatoes with Butter and Quark

Image
 This is a very fast and easy to make recipe, if you discount the waiting time. Quark (home made) 1 cup buttermilk 1 cup milk I prefer to use 2% milk Mix the milk and a butter milk in a bowl and cover. Let it stand at room temperature for 24h.  Cover a strainer with cheese cloth and strain the mixture over night in a fridge. This gives about 1 cup of quark. Add some milk back if it is to stringy. Quark is very versatile, it can be made sweet by adding fruits and jams or savory. I like the savory version better. So finely chop some onion to get a generous table spoon of chopped onions and add some chopped chives. A little bit of milk, salt and pepper, stir to the consistency one likes.. Set for another 4h in the fridge so the flavors can mingle. With the onions  and spices added it can stand in the fridge for 1 day. Without anything added several days. At lunch or dinner time, cook some potatoes. Serve  both together with a slice of butter and a side salad. -Mahlzeit-
Read more