Chef Ricks Barbequed Sour Dough Recipes

CHEF JOHN'S SOURDOUGH BREAD

Steps:

• Measure out starter into a bowl. Add water, salt, and bread flour. Mix until ingredients are well blended into a very sticky dough. Cover with aluminum foil; let rest 4 hours at 70 to 75 degrees F (22 degrees C).
• With wet hands, fold dough over on itself 3 or 4 times. Cover with foil and allow dough to ferment for 2 more hours.
• Generously dust a bread form with rice flour (see Chef's Note for banneton substitution).
• Scrape dough out onto a lightly floured work surface (you can use bread flour or all-purpose flour). Shape into a ball with a smooth, unbroken surface, using just enough flour on the surface to keep it from sticking. Transfer smooth-side down to banneton. Pinch together the rougher edges of the surface toward the center to smooth them and maintain the round ball shape.
• Cover and refrigerate 12 hours to slow the fermentation process.
• Remove loaf from the refrigerator and let it rise in a warm spot until the dough springs slowly back and retains a slight indentation when poked gently with a finger, about 3 to 5 hours.
• Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
• Dust surface of dough with flour. Gently invert banneton over the baking sheet and transfer dough onto parchment paper. Gently brush off excess rice flour. Score the top of the dough about 1/8-inch deep with a sharp knife to create a shallow slit running across the center. Mist entire surface lightly with water.
• Bake in the center of preheated oven until beautifully browned, 25 to 30 minutes.
• Transfer to a rack to cool completely (do not slice loaf while it is still warm).

CHEF RICK'S "BARBEQUED" SOUR DOUGH

Steps:

• In a small saucepan, place the butter, chili sauce, pepper and garlic. Melt the butter over low heat until it bubbles around the edges of the pan. Remove from heat and stir in the green onion and cilantro.
• Split the bread in half lengthwise. Spoon half of the butter mixture onto each half loaf. Top each half with the parmesan.
• Toast the bread on a grill or in the broiler until golden. Cut into slices and serve.

CHEF FILIP'S SOURBREAD

Steps:

• To begin the starter, mix together 1 1/4 cups flour, 1 1/2 cups water, 1/2 teaspoon malt and 1/2 teaspoon of honey. Mix well, cover and leave at room temperature for 24 hours. Repeat the process for days 2 and three.
• On day four, add to the starter: 7 1/2 cups of flour, 4 1/4 cups of water and 2 teaspoons of malt. Mix well, cover and keep at room temperature for 24 hours. Repeat this process the next day, BUT only let the dough sit for 5 hours, then refrigerate it. Be aware that your starter will stay usable for 5 days. After this period, you will have to refresh the starter by taking 2 pounds of the batter and starting again from day 4.
• At last, the starter is complete and now we can make the bread! In a large bowl or in the bowl of a 5 quart stand mixer, combine 2 1/2 cups of the starter, 5 1/8 cups of bread flour, 1 1/2 cups water, 1/4 cup gluten, 2 teaspoons malt and 4 teaspoons of salt. Mix everything together into a uniform dough. Turn the dough out onto a floured surface and knead until elastic, about 15 minutes. In an electric mixer, it should take about 9 minutes. For more experienced bread bakers, the dough should pass the windowpane test: Stretch the dough between your fingers till you have a very thin membrane, if the dough is elastic enough the membrane will not break or tear apart. Cover the bowl with a towel and let rest for 30 minutes.
• Divide the dough into two equal pieces and form into rounds. Cover again and let rest for 1 hour.
• Grease any pans you wish to use. Give the loaves their final shape - loaves, baguettes or round and place onto the prepared pans. Let the loaves rise until double in size. Spritz with water occasionally to keep from drying. Preheat the oven to 475 degrees F (240 degrees C). Spray loaves generously with water.
• Bake for about 45 minutes, or until the loaf makes a hollow sound when tapped on the bottom. If after 20 minutes the loaves appear to be taking on too much color, reduce the temperature to 425 degrees F (220 degrees C). After baking, cool loaves on a wire rack. BON APPETIT!