Rob’s Poor Man’s Sourdough Bread
Cooking for Dads host, Rob Barrett, makes a Poor Man’s Sourdough bread with easy to follow steps.
777 g (3 ¾ cups) all purpose or bread flour divided into 400 grams (2 cups) and 377 grams (1 ¾ cup)
2 tsp salt
4 tsp sugar
3 tsp EVOO
2 tsp active dry yeast
2 sticks unsalted butter
377 g (1 ¾ cup) warm water
1 egg, beaten
Grated Parmesan Cheese (optional)
Garlic Salt (optional)
1. Place 400 g flour, 377 g water and 3 sp sugar in bowl and stir for 1 minute
2. Cover with plastic wrap and set aside for 2 days. Bubbles should form on top.
2 days later.
3. In a large mixing bowl add flour mixture, 377 g flour, 2 sp yeast, 1 stick unsalted butter chopped into small squares, and 3 sp EVOO.
4. Combine until everything is incorporated. Knead with hands or dough hook for 7 minutes.
5. Cover with plastic wrap and let the dough rise for 1 hour.
for sourdough loaves:
6. Divide in half and form into 2 circles of dough.
7. add enough parchment paper to cover the bottom of your dutch oven and place ball of dough in Dutch oven. Cover and let rise for 3 hours.
8. Remover dough from Dutch oven by lifting out the parchment paper.
Preheat oven with Dutch oven inside to 400 degrees.
9. Place dough back in Dutch Oven and cover with the lid. Cook for 20 minutes or until just golden brown.
10. Remove lid, increase temp to 450 and cook for 5 more minutes. Internal temp should be around 200 degrees.
11. Remove from Dutch Oven and let cool on a rack.
for croissants or layered bread
6. Divide the dough in half. Roll out half the dough into large rectangle about 1/8” inch thick.
7. Spread bottom half with butter. Fold over dough in half.
8. Spread middle third with butter. Fold over one third of dough over butter.
9. Cover that layer with butter, fold over other third.
10. Cover half of remaining dough with butter and fold in half.
11. Cover half of that remaining dough with butter and fold in half.
12. Wrap in plastic wrap and place in freezer for 5 minutes and then in the refrigerator for 30 minutes or until just firm.
13. Repeat for other half of dough.
(At this point you can skip to step 16 and still have around 80 layers.)
14. Remove dough from refrigerator, and repeat rolling out, folding and buttering process. (optional)
15. Place back in freezer for 5 minutes and then in the refrigerator for 30 minutes.
16. For each partition of dough, remove and roll out into large rectangle again
17. Coat entire piece with butter.
18. Optional – sprinkle with garlic salt and parmesan cheese.
For a layered loaf:
19. Roll up into a tight log. press down seam and seal up ends.
20. Place seam down on baking sheet.
21. Cover with plastic wrap and let proof for 2 hour.
22. Preheat oven to 400 degrees.
23. Remove plastic, cut deep grooves in each loaf.
24. Brush with beaten egg.
25. Bake for 17-20 minutes or until brown and internal temp is at least 200 degrees.
26. Roll out ball into large rectangle.
27. Brush entire rectangle with butter.
28. Cut into large triangle over lapping across the rectangle.
29. starting at the long end, roll up into croissants.
30. Place on Baking sheet, cover with plastic wrap and let rise for 2 hours.
31. Brush with beaten egg and bake at 400 degrees for 15 minutes or until golden brown.
Eat some yourself and give some away.