Buttery Sourdough Croissant-like Loaf

Buttery Croissant Sourdough Loaf

Buttery Croissant Sourdough Bread

I modified someone else’s recipe to be able to use my own Basic Sourdough Bread recipe. I’m all about simplification! This bread was soft and fluffy with a flaky crust. I use a beeswax bread wrapper to keep it from drying out.

1 Basic Sourdough Bread Recipe

1 Cube (½ Cup) Butter (You can use unsalted if it’s handy but remember I’m all about simplification. Salted butter works just fine.)

Prepare one recipe of Basic Sourdough Bread. Let proof 30 minutes.

After 30 minutes, perform a set of stretch and folds. Wet your hands and reach down to the bottom of the dough. Pull the dough up and fold over the top. Turn the bowl and repeat 4-6 times until the dough won’t stretch anymore. Cover and let rest for 30 minutes. 

Grate the cold butter. 

Stretch and fold in butter

Add ½ of the grated butter on top of the dough and then perform the second stretch and fold. Let rest 30 minutes.

Add the remaining grated butter and perform a third stretch and fold. You may wish to do a fourth set of stretch and folds.

Long proof for 6 -10 hours. After your loaf has proofed for several (6 -10) hours remove it gently from the bowl and allow it to rest for 5-10 minutes. Using the stretching and folding technique, work the dough one last time. 

Shape the dough into a nice round loaf. Coat a cloth large enough to cover the inside of the bowl with a light layer of flour - a woven dish towel works well. Line the bowl with floured side up. Place the loaf back into the bowl. Cover with a damp cloth and allow it to proof 1 hour.

After one hour, heat your oven to 435 degrees. 

Remove the damp cloth and use parchment paper to cover your dough bowl. Gently invert the bowl so the loaf drops onto the parchment paper. This might take some practice. Don't panic!

Using a serrated knife (unless you are fancy and have all the latest sourdough gadgets) score your dough

as desired. The easiest and probably my favorite is a crisscross cut about 1/2 inch deep in the top. Make the cuts about 5-6 inches long.

Squishy!

Lift the loaf using the parchment as a liner and place in a cast iron or ceramic Dutch oven. I prefer ceramic. Cover and bake for 30 minutes. Reduce heat to 400 degrees, remove lid and bake for approximately 30 minutes more. Temperatures and times will vary depending on elevation, dough density, and humidity. Keep an eye on it and allow yourself a learning curve. After all, you're only out some flour and salt! 

This is the hardest part - when the dough is finished, allow it to cool completely before slicing. I know! It's a challenge, but slicing it while warm, though tempting, can make that fluffy loaf fall. 

This soft buttery sourdough bread is great alone, with peanut butter and/or jelly, or used for French Toast.

Find more of my favorite recipes HERE.

Question: Do you have a recipe to share?  Comment below.

Running Granny Green encourages women, especially grandmothers, to gain greater fitness by providing tips and inspiration to insure long years of joyful grand-parenting. The cookie recipes are a bonus!

Happy Running!

- Carol aka Running Granny Green

Follow me on Facebook and Instagram!

Yummy Double Chocolate Sourdough Bread

 

Double Chocolate Sourdough Bread

Double Chocolate Sourdough Bread

⅔ Cup sourdough starter

My favorite cocoa powder!

⅓ Cup granulated sugar

¼ Cup brown sugar

¼ Cup + 2 Tbsp cocoa powder (I prefer Ghirardelli Premium Cocoa Powder. So dark and rich! Get it at The Chef Store)

1 ½ tsp salt

3 ½ Cup flour (Use bread flour if you wish. I simplify my life by using all-purpose flour in all my baking.)

1 ½ Cup water

1 cup chocolate chips or other tasty chocolate pieces as desired.

Add all the dough ingredients except the mix-ins to a large bowl. Mix together until completely combined. Cover and begin bulk fermentation, resting the dough for 30 minutes and keeping the dough at 78-80ºF. The dough will be fairly loose at this point.

• 

  Loose sticky dough

  
  

After 30 minutes, perform a set of stretch and folds. Wet your hands and reach down to the bottom of the dough. Pull the dough up and fold over the top. Turn the bowl and repeat 4-6 times until the dough won’t stretch anymore. Cover and let rest for 30 minutes. After 30 minutes, add the chocolate chips or other goodies. Perform a second set of stretch and folds. Cover and wait 30 minutes. Perform a 3rd set of stretch and folds. A 4th set of folds can be done after 30 minutes if the dough still feels weak.

Looking much better!

Cover the dough and let rest for the remainder of the bulk fermentation - 4 - 8 hours. I like to mix my dough in the evening and let it bulk ferment overnight. Clues that the dough is ready: it has risen about 50%, pulls away from the sides of the bowl, and scattered bubbles around the sides of the bowl.

Shape the dough by moving it to a floured surface. Use your hands to tuck the dough under itself until it forms a nice ball. Coat a cloth large enough to cover the inside of the bowl with a light layer of flour (or use a banneton bowl) - a woven dish towel works well. Line the bowl with floured side up. Place the loaf back into the bowl. Cover with a damp cloth and allow it to proof 1 hour.

After one hour, heat your oven to 435 degrees. Remove the damp cloth and use parchment paper to cover your dough bowl. Gently invert the bowl so the loaf drops onto the parchment paper. This might take some practice. Don't panic!

Using a serrated knife (unless you are fancy and have all the latest sourdough gadgets) score your dough

as desired. The easiest and probably my favorite is a crisscross cut about 1/2 inch deep in the top. Make the cuts about 5-6 inches long.

Lift the loaf using the parchment as a liner and place in a cast iron or ceramic Dutch oven. I prefer ceramic. Cover and bake for 30 minutes. Reduce heat to 400 degrees, remove lid and bake for approximately 30 minutes more. Temperatures and times will vary depending on elevation, dough density, and humidity. Keep an eye on it and allow yourself a learning curve. After all, you're only out some flour and salt! 

This is the hardest part - when the dough is finished, allow it to cool completely before slicing. I know! It's a challenge, but slicing it while warm, though tempting, can make that fluffy loaf fall.

This bread is delicious on its own or warmed slightly with a spread of cream cheese!

Find more of my favorite chocolate recipes HERE.

Question: Do you have a recipe to share?  Comment below.

Running Granny Green encourages women, especially grandmothers, to gain greater fitness by providing tips and inspiration to insure long years of joyful grand-parenting. The cookie recipes are a bonus!

Happy Running!

- Carol aka Running Granny Green

Follow me on Facebook and Instagram!

Make ahead Mandarin Sauce from your garden

This make-ahead mandarin sauce recipe uses fresh produce from your garden. It'd ready to go when you don't have time to stir up a batch of Nadine's Mandarin Sauce.

Mandarin Sauce (Bottled)

8 Cups Tomatoes - Scalded, peeled & chopped

4 Cups Onions - Diced

40 oz. Canned pineapple crushed or tidbits (reserve juice)

4 Cups Green Pepper - Chopped

7 Cups Sugar

4 Tbsp Soy Sauce (optional)

3 Cups Apple Cider Vinegar

1 Cup Sugar

1 Cup Modified Food Starch (Clear Gel, Ultra Gel, Instant Clear Jel)

½ Cup Water

Combine vegetables and pineapple in a large (8-10 quart) pot. Add 7 Cups sugar, soy sauce and vinegar. Bring to a boil. 
Thoroughly combine 1 cup sugar and modified food starch. Add reserved pineapple juice and water.
Stir until smooth. Add to boiling liquid and stir until thickened.
Ladle sauce into clean pint jars and process* in a pressure canner at 10-12 lbs. for 25 minutes. Quarts
for 35 minutes. Makes 12 pints.
Serve with your favorite tempura battered foods, egg rolls, or as a sweet and sour sauce for meatballs or
leftover pork roast.

*I prefer to process all tomato products under pressure - just to be safe.

Check current canning guidelines. Ball Mason Jars is a good resource.

Find more of my favorite recipes HERE.

Question: Do you have a recipe to share?  Comment below.

Running Granny Green encourages women, especially grandmothers, to gain greater 

fitness by providing tips and inspiration to insure long years of joyful grand-parenting. 

The cookie recipes are a bonus!

Happy Running!

- Carol aka Running Granny Green

Follow me on Facebook and Instagram!

Easy 3 Ingredient Basic Sourdough Bread

Basic Sourdough Loaf

I've toyed with sourdough over the years. Admittedly, I've killed a few starters. Fortunately, it's easy to make a new sourdough starter if you find you've neglected one too long or contaminated it. You can find simple instructions HERE.  Or better yet, find a friend who will share her starter.

My current starter is six years old and going strong. I don't feed it daily. I don't measure or weigh the flour and water accurately when I do feed it. It has been ignored for weeks at a time, and it is still a healthy starter. I just don't stress over it, and it rewards me every time I use it.

So, with that pep talk out of the way, here is a recipe for a basic sourdough loaf. I'll share ways to embellish it with sweets or savories later.

Basic Sourdough Bread

1/4 C Active Sourdough Starter (the gurus say to feed your starter 24-48 hours prior to using, but I kind of fly by the seat of my pants. I usually feed mine 2-3 hours before using and guess what? It works just fine.)

1 1/2 C warm water (95 - 100 degrees. It doesn't need to be filtered, and you don't need a thermometer. Just don't get your water so hot that you kill the starter.)

4 1/4 C flour (I don't have the room or the patience to store all-purpose flour AND bread flour, so I just use all-purpose flour.)

1 1/2 tsp salt

Four simple ingredients. That's it!

I always begin with my starter at room temperature. If it has recently been fed, I use it as soon as it warms up. If not, I feed it with equal parts flour and warm water. As soon as it's nice and bubbly and has increased in volume, it's ready to use. This usually takes a couple hours or so depending on the temperature of your kitchen, weather, etc.

Stir down your bubbly starter before beginning the dough.

In a large plastic, glass, or ceramic bowl, dissolve the 1/4 C starter in 1 1/2 C warm water.

Guess what? You can use more starter if you desire, or if like me, you've fed it too generously and it's growing out of its container!

When the starter is dissolved, stir in the salt and then add the flour. I add about half and combine with a rubber or wooden spoon. Then continue to add the remaining flour. You'll want to finish combining the dough with your hands to get it all incorporated. Dampen your hands slightly to avoid sticking.

Work the dough just until it begins to appear smooth. Cover the bowl with a damp cloth (don't let the cloth rest on your dough) and place in a warm location. When it's wintery weather, I use my oven. Warm it slightly and turn it off before placing the dough inside. Let it sit (proof) for 30 minutes - or an hour, or until you remember you are making bread!

Remove the dough and work it a bit more. This is where a rubber spoon or scraper comes in handy to remove ALL the dough from the bowl. If you are adding savory ingredients, you can do it now. I like to add the sweet things right before the last proofing. On a floured surface, stretch the dough a few inches and fold the stretched piece over itself, working in the savory goodies. Do this about 4-5 times. 

Shape the dough into a round loaf and return it to the bowl, covering with a damp cloth. Allow to proof for several hours. Overnight is easiest. You can mix your dough a couple hours before bedtime and do the last shaping in the morning. If you plan ahead, you can complete a loaf in one day, but you'll want to get it mixed up early in the day by feeding the starter or setting it out the night before so it's ready to go.

After your loaf has proofed for several (6 -10) hours remove it gently from the bowl and allow it to rest for 5-10 minutes. If you are adding sweet ingredients like cinnamon, sugar, or dried fruit, do it now. Using the stretching and folding technique, work the dough one last time, folding in added ingredients. 

Shape the dough into a nice round loaf. Coat a cloth large enough to cover the inside of the bowl with a light layer of flour - a woven dish towel works well. Line the bowl with floured side up. Place the loaf back into the bowl. Cover with a damp cloth and allow it to proof 1 hour.

After one hour, heat your oven to 435 degrees. 

Remove the damp cloth and use parchment paper to cover your dough bowl. Gently invert the bowl so the loaf drops onto the parchment paper. This might take some practice. Don't panic!

Using a serrated knife (unless you are fancy and have all the latest sourdough gadgets) score your dough

Score and place in dutch oven

as desired. The easiest and probably my favorite is a crisscross cut about 1/2 inch deep in the top. Make the cuts about 5-6 inches long.

Lift the loaf using the parchment as a liner and place in a cast iron or ceramic Dutch oven. I prefer ceramic. Cover and bake for 30 minutes. Reduce heat to 400 degrees, remove lid and bake for approximately 30 minutes more. Temperatures and times will vary depending on elevation, dough density, and humidity. Keep an eye on it and allow yourself a learning curve. After all, you're only out some flour and salt! 

This is the hardest part - when the dough is finished, allow it to cool completely before slicing. I know! It's a challenge, but slicing it while warm, though tempting, can make that fluffy loaf fall. 

If you are a better planner than I am, and pull it from the oven just before dinner, go ahead and eat it warm!

Now that you have perfected your basic sourdough loaf, you can begin to create sweet and savory loaves like Cheesy Garlic Bread and Cinnamon Craisin Bread. I'll share tips for these in a future post.

Good luck in your quest and please, come back and let me know how your bread skills are coming along.

Find more of my favorite recipes HERE.

Question: Do you have a recipe to share?  Comment below.

Running Granny Green encourages women, especially grandmothers, to gain greater fitness by providing tips and inspiration to insure long years of joyful grand-parenting. The cookie recipes are a bonus!

Happy Running!

- Carol aka Running Granny Green

Follow me on Facebook and Instagram!

Meatloaf with BBQ basting sauce and Garlic Smashed Potatoes

We were never meatloaf fans (the food, not the singer) until our youngest son found a recipe that he wanted me to try. I was skeptical, but after a few tweaks, this one is a keeper. I think it's all about this sauce that keeps it moist and flavorful. I usually try to set some aside for later use before it contacts the meat. Pair it with Garlic Smashed Potatoes and glazed carrots. Your tummy and tastebuds will thank you!

The leftovers are great for meatball sandwiches.

Brock’s Meatloaf                                                                            

1 - 1 ½ Lbs Ground Beef

1 C Breadcrumbs

¾ Onion, diced

1 Egg, slightly beaten

1 ½ tsp Salt

½ tsp Pepper

2 8-oz. Cans Tomato Sauce

3 Tbsp Vinegar

3 Tbsp Brown Sugar

2 Tbsp Dijon Mustard

2 Tbsp Worcestershire Sauce

Preheat the oven to 350 degrees. Mix together beef, breadcrumbs, onion, egg, salt, pepper, and ½ Cup of tomato sauce. Form the meat mixture into a loaf and place in a shallow pan. Stir together the remaining tomato sauce, vinegar, sugar, mustard, Worcestershire sauce, and water as needed to thin the sauce. Pour the sauce over the meatloaf. Save excess sauce for garnishing baked meatloaf. Bake for 1 hour, basting every 15 minutes with juices from the pan.

Serve with garlic mashed potatoes.

Garlic Smashed Potatoes

Yes, we call them smashed potatoes, cuz that’s what you do to mash them - you smash ‘em!

These pair well with any meat dish when you want to get a little fancy or don’t want to make gravy.

We like them with meatloaf, salmon, and pork chops. You might get a sidelong look when you serve

them up without sauce, but your guests will soon get over it. 

3-4 Potatoes (Russets or Reds will work just fine)

1-2 tsp Minced Garlic

Water and Chicken Bouillon or Chicken Broth

2-4 Tbsp Butter

Several Tbsp of Sour Cream

Garlic Powder (if needed)

Salt to Taste

Herbs for Garnish

Peel and quarter potatoes. Add enough chicken broth or water and bouillon to cover.

Add minced garlic and salt as desired. Bring to a boil and cook until tender. Drain, reserving

liquid to add later if needed for consistency. Smash those spuds! Use a vegetable masher,

electric mixer, or ricer to mash potatoes until smooth. Add butter and sour cream.

Stir or beat until smooth. Add reserved liquid until desired consistency is achieved.

You will want to be able to drop potatoes from a serving spoon. If more garlic flavor is desired,

use garlic powder as needed.

Garnish with butter and chives or parsley.

Find more of my favorite recipes HERE.

Question: Do you have a recipe to share?  Comment below.

Running Granny Green encourages women, especially grandmothers, to gain greater fitness by providing tips and inspiration to insure long years of joyful grand-parenting. The cookie recipes are a bonus!

Happy Running!

- Carol aka Running Granny Green

Follow me on Facebook and Instagram!