If you know snow is in the forecast, get your Poolish ready so you can bake this herbaceous snow day ciabatta. We used dried basil, oregano, parsley, and rosemary, but you can load this dough up with whichever dried herbs you prefer or have on hand. If you don’t have bread flour, all-purpose flour will also work, though it will make the bread less chewy.
Dried Herb Ciabatta
- Poolish (recipe follows)
- 1 cup (240 grams) water (60°F/16°C)
- 2 tablespoons (28 grams) olive oil
- ½ teaspoon (1.5 grams) instant yeast**
- ¾ teaspoon dried basil
- ¾ teaspoon dried oregano
- ¾ teaspoon dried parsley
- ½ teaspoon dried rosemary
- 2½ cups (318 grams) bread flour
- ½ cup (62 grams) white whole wheat flour
- 1 tablespoon (9 grams) kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment, place Poolish. Add 1 cup (240 grams) water, oil, yeast, basil, oregano, parsley, and rosemary. Add flours and salt, and beat at low speed for 4 minutes. Increase mixer speed to medium, and beat for 5 to 6 minutes. (To test if dough is mixed enough, dust a small section of dough with flour. Pinch off a small portion, and slowly stretch to form a thin, translucent sheet. If dough tears, the dough is not ready and should be mixed 1 minute more before testing again.)
- Grease a large bowl with oil. Turn out dough onto a heavily floured surface. Shape dough into a round, and place in prepared bowl. Cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) for 2½ hours, folding dough in bowl every 30 minutes. (To fold, use a floured hand to reach under one side of dough, and pull gently over center; repeat with opposite side of dough.)
- Place 2 (16×12-inch) sheets of parchment paper on a work surface, and generously dust with flour. On a lightly floured surface, turn out dough, and shape roughly into a 14×10½-inch rectangle; dimple surface with fingertips. Using a bench scraper, cut dough in half lengthwise; transfer halves to prepared parchment sheets.
- Gently stretch each portion of dough into a 15½x5-inch rectangle. Dimple surface again with fingertips. Cover with plastic wrap, and let rise for 1 hour.
- Preheat oven to 425°F (220°C). Line 2 baking sheets with parchment paper.
- Quickly turn out each portion of dough onto a prepared pan.
- Bake until golden and an instant-read thermometer inserted in center registers 205°F (96°C), 12 to 15 minutes. Let cool completely on wire racks.
- 1¼ cups plus 2½ tablespoons (179 grams) bread flour
- 2 tablespoons (14 grams) white whole wheat flour*
- 1/16 teaspoon instant yeast**
- ¾ cup plus 1 tablespoon (195 grams) water (70°F/21°C)
- In a medium bowl, stir together all ingredients until dry ingredients are completely moistened. Cover with plastic wrap, and let stand at room temperature for 14 to 16 hours.
*If you do not have white whole wheat flour on hand, the same amount of bread flour or regular whole wheat flour can be used instead.
**We used Red Star Platinum Superior Baking Instant Yeast.
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Packed with fresh herbs, this buttery Herbed Sour Cream Pull-Apart Loaf has an extra-fluffy texture thanks to the addition of sour cream in the dough.
Pick up a copy of our January/February 2020 for more ways with sour cream!
Herbed Sour Cream Pull-Apart Loaf
- 3¼ cups (413 grams) bread flour, divided
- 2 tablespoons (24 grams) granulated sugar
- 2¼ teaspoons (7 grams) instant yeast
- 2 teaspoons (6 grams) kosher salt, divided
- 1 cup (240 grams) sour cream
- ¼ cup (57 grams) unsalted butter
- ¼ cup (60 grams) water
- 1 large egg (50 grams), room temperature
- ⅓ cup (76 grams) unsalted butter, melted
- 1 tablespoon (10 grams) minced garlic
- 1 tablespoon (2 grams) chopped fresh rosemary
- 1 tablespoon (2 grams) chopped fresh thyme
- 1 tablespoon (2 grams) chopped fresh parsley
- ½ teaspoon (2 grams) flaked sea salt
- Garnish: chopped fresh rosemary, chopped fresh thyme, chopped fresh parsley
- In the bowl of a stand mixer fitted with the paddle attachment, whisk together 1½ cups (191 grams) flour, sugar, yeast, and 1½ teaspoons (4.5 grams) kosher salt by hand.
- In a medium saucepan, heat sour cream, butter, and ¼ cup (60 grams) water over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C).
- With mixer on medium speed, pour warm sour cream mixture into flour mixture, beating until combined and cooled slightly, about 1 minute. Add egg, and beat at medium speed until combined. With mixer on low speed, gradually add remaining 1¾ cups (222 grams) flour, beating until well combined and stopping to scrape sides of bowl, about 1 minute.
- Lightly spray a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.
- In a small bowl, stir together melted butter, garlic, rosemary, thyme, parsley, and remaining ½ teaspoon (1.5 grams) kosher salt.
- Divide dough into 36 pieces (22 grams each). With lightly floured hands, working with 1 piece at a time (keep remaining dough covered to prevent it from drying out), roll each piece into a smooth ball. Dip each ball into melted butter mixture, and place in a 9×5-inch loaf pan. Pour any remaining melted butter mixture over dough in pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 15 to 20 minutes.
- Preheat oven to 350°F (180°C).
- Sprinkle dough with flaked salt.
- Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 35 to 40 minutes, covering with foil halfway through baking to prevent excess browning, if necessary. Let cool in pan for 10 minutes. Remove from pan, and garnish with rosemary, thyme, and parsley, if desired. Serve warm or at room temperature.
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