Sourdough French Bread#BreadBakers

The sourdough bug has got on me and now I am only baking sourdough breads, be it flatbread which I make daily to enjoy with sabzi or curry. I have revived my sourdough starter in the month of December 2024 which I had freezed in year 2021.

This sourdough French bread recipe makes two long, soft and fluffy loaves of bread that are perfect for making po' boy sandwiches, sub sandwiches, garlic bread, or French bread pizza.

Makes 2 Loaves

Ingredients
For The Active Sourdough Starter Feeding
25 Grams Sourdough Starter
50 Grams Bread Flour
50 Grams Water
Main Dough 
430 Grams Bread Flour
50 Grams Whole Wheat Flour
300 Grams Water
100 Grams Active Sourdough Starter
50 Grams Milk
14 Grams Olive Oil
14 Grams Honey
10 Grams Salt
Method

The day you want to bake early in the morning, take 25 grams of leftover sourdough starter out of the fridge and feed it 50 grams of water and 50 grams of flour. Mix together thoroughly, mark the top of the starter with a rubber band, and set it on the counter. Let it rise for 8-12 hours ((if you are in a city like Mumbai it make take about 5 - 6 hours depending on temperature of the kitchen). The starter should have doubled in size in 5 -6 hours.

After the starter has reached it's peak, begin mixing all of the wet ingredients into a mixing bowl, adding the flour last. Mix water, milk, honey, olive oil, starter, and salt together until well combined. Then, add the  flour and whole wheat flour. Mix until a shaggy dough is formed.
Cover up the bowl of dough with a kitchen towel and let it rest for 30 minutes.
Stretch & Folds

- Perform the first set of stretch and folds. Stretch an edge of the dough up into the air and fold it over the top of the dough. Turn the bowl and grab another edge of the dough and do the same. Repeat this process, stretching and folding until you feel the dough tighten and resist stretching( about 8 turns). Then cover the dough and let it rest for 30 more minutes.
- Perform two more sets of stretch and folds with 30 minutes of rest in between the sets.
Shaping The Bread

After the last set of stretch and folds, flip the dough over in the mixing bowl so that the smooth side is facing up. Cover the dough with a kitchen towel and let it rise at room temperature for 4-8 hours (if you are in a warm country like India it make take between 2 -3 hours depending on temperature of the kitchen). This step is commonly called the first rise, or bulk fermentation.

Once the dough has doubled in size, place the dough, sticky-side-up, on a floured counter. Stretch the dough out into a rectangle, and then divide the dough into two equal smaller rectangles with a bench scraper or knife.

Roll each rectangle longways into a long, tube-shaped loaf ( about 14inches  long). Place the shaped loaves onto a metal sheet pan lined with parchment paper.
Cover up the loaves with a kitchen towel and let the dough rise for 2-3 hours. This is the second rise, or the final proof.
30 minutes before you are ready to bake, preheat your oven to 220°C and place a metal cake pan or any metal pan onto the bottom rack of your oven. You will put boiling water into this hot pan later to add steam to the oven. ( Do not place a glass dish or else you will break your's  like mine cracked into pieces)

When the dough is done proofing, it should have increased in volume and feel slightly puffy to the touch.
Score five diagonal lines into the top of each loaf with a razor blade, bread lame, or a serrated knife.

Transfer the sheet pan of Sourdough French Bread into the middle rack of the oven and pour a cup of boiling water into the metal pan on the bottom rack. Steam will fill the oven and allow the bread to expand as it bakes, giving it a better crust.
Let the bread bake for 15 minutes, then remove the pan of water. Bake for an additional 15 - 20 minutes, or until the bread has a brown color on the crust that you like.

Let the bread cool on a wire rack for 20-30 minutes before slicing into the bread. A perfectly baked Sourdough French Breads.

Serve slices with olive oil or butter, turn the slices into garlic bread, or cut the sourdough French bread lengthwise to make sandwiches or French bread pizza. Enjoy!

Labels: French Loaf, Sourdough, French, Bread Bakers, Breads, International Cuisine, Eggless 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
We take turns hosting each month and choosing the theme/ingredient. This month’s theme is French Breads.  

• A Day in the Life on the Farm: Brioche 
• Food Lust People Love: Cheater Pain aux Raisins 
• The Wimpy Vegetarian : Fougasse 
• Karen's Kitchen Stories: La Couronne Lyonaise 
• Culinary Cam: Pain au Chocolat 
• A Messy Kitchen: Pain Brié 
• Zesty South Indian Kitchen: Pain de campagne 
• Sneha's Recipe : Sourdough French Bread  

Burmese Tofu With Garlic Ginger Soy Sauce#EatTheWorld

This makes a fresh, delicious meal with a flavorful garlic, ginger and sauce. 
Makes 3-4 servings 
Ingredients
400 Grams Extra Firm Tofu
2 Tablespoons Peanut Oil / Olive Oil
2 Scallions - finely chopped
1 inch Fresh Ginger - minced
5 Cloves Garlic - minced
3 Tablespoons Light Soy Sauce
1 Tablespoon Toasted Sesame oil
1 Tablespoon Rice Wine Vinegar

1 Tablespoon Red Chilly Sauce 
1 Teaspoon Chili Flakes
1 Fresh Red Chilly - chopped - optional
Sesame seeds, for garnish - optional
Chopped Coriander leaves - for garnish -optional

Method

Pat the tofu with a paper towel until dry.  Cut into 2" cubes.
Heat a large frying pan or skillet on high heat and add some of the oil, then immediately turn the heat to low. Add a batch of the tofu, laying the pieces face-down on the pan  and let fry for  until brown on the pan side. Keep on flipping the sides until all sides are brown. Remove and plate. You will likely need to fry the pieces in batches. The oil can splatter, so be careful.
Mix together the, ginger, garlic, chopped fresh red chilly, all the sauces, sesame oil, rice wine vinegar, and chili flakes to make the sauce.

In another pan add the sauce, when the sauce  comes to a simmer switch off the flame add in scallions.
When the tofu is done cooking, turn off the heat for the pan. Plate the tofu and pour the sauce over the tofu. Garnish with the coriander leaves / green scallions.
You can eat this dish at any temperature you like. Store leftovers in a covered container in the refrigerator for up to five days. Enjoy this satisfying dish!!

Labels: Eat the World, Burma, Tofu, Soy Sauce, Asian Cuisine, Vegan, Gluten free, Keto, Low Carb, Vegetarian

Check out all the wonderful Burmese dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!

• For Eat The World we are sharing recipes of Burma
•  Tasty Trio from Myanmar by Culinary Cam
• Burmese Tofu with Garlic Ginger Soy Sauce by Sneha's Recipe
• Chile Garlic Oil Noodles ;by A Day in the Life on the Farm
• Garlic Oil Noodles with Chicken by Amy's Cooking Adventures 

Flying Saucer - Toaster Sandwich /Jaffle#SundayFunday

I call this sandwich a Flying saucer because it looks like a disc-shaped flying craft. You give this to a child with this name, he or she will happily enjoy it. This how I use to give this to my daughter when she a little girl and very often she would say Ma make for me flying saucer. If you have leftover potato sabzi then this is even quicker, I make this sandwich with whenever there is leftover potato sabzi. These are also know as jaffle in Australia.
Ingredients
6 Slices White bread
1 Cup Potato Sabzi
100 Grams Butter
Tomato Ketchup to serve
Method
Spread butter on all the sides of bread, spread the potato sabzi on one slice. 

Cover with second slice, place it in the toaster place, put over medium flame, turning occasionally on both side until done ( see pic).

Serve with ketchup.

Labels: Potato, Sandwiches, Vegetarian, Kids delight, Jaffle, Australia

For Sunday Funday we are sharing recipes with "Potato". 

Cheesy Crockpot Tater Tots by A Day in the Life on the Farm
Flying Saucer - Toaster Sandwich /Jaffle by Sneha's Recipe
Gnocchi and Team Gorgonzola Cream by Culinary Cam
Matar Bateta Nu Shaak by Mayuri's Jikoni
Potato Smiles |by Amy's Cooking Adventures
Scalloped Potatoes with Caramelized Onions by Karen's Kitchen Stories |
Smothered Potatoes and Sausage | Food Lust People Love

Chettinad Mushroom Masala#Alphabet Challenge

Button mushrooms sautéed in spicy Chettinad curry. Happened to taste this dish at a local Indian restaurant, since then wanted to try it out myself. Tried this recipe with my own blend of Chettinad spices and it turned good and it's a superb recipe. Chettinad Masala powders have special ingredients which gives the unique taste to the dish.

Ingredients

To Dry Roast Each Separately
3 Dry Kashmiri Red Chilies
1 Tablespoon Heaped Coriander seeds
¾ Teaspoon Cumin seeds
1 Teaspoon Poppy seeds
1 Teaspoon Split Roasted Gram / Pottukadalai/Dalia
1 Tablespoon Heaped Grated Dry Coconut or Desiccated Coconut
To Grind along with the above Roasted Ingredients
5 Shallots/Sambar Onion
1" Piece Ginger
5 Cloves Garlic
5 Curry leaves
¼ Teaspoon Turmeric powder
1 Teaspoon Kerala Garam Masala
Other Ingredients
200 Grams Button Mushrooms - chopped
1 Large Tomato - chopped
1 Green Chilly - slit
1 Bay leaf
2 Small Piece Dagdful /Black Stone Flower / Kalpasi
5 Curry leaves
1 Tablespoon Chopped Coriander leaves
½ Teaspoon Salt or to taste
3 Tablespoons Oil
125 Ml Water

Method
Clean, chop the mushrooms, cut them into pieces and keep aside. Slice them vertically for a even look.

Dry roast the ingredients separately will each releases an aroma . Let them all cool. Grind all the spices and coconut powder in a spice blender/ mixer and powder them to fine texture. This is your dry masala powder. To this add the small onions, ginger, garlic, curry leaves & turmeric powder to the spice powder and grind to coarse texture. A few pulse in the mixer will be sufficient to chop the onions and ginger garlic. 

Keep this wet masala ready for the preparation.

In a kadai, heat oil and toast the bay leaves, dagdful, green chilly and some curry leaves. Now add the wet masala mixture and fry along for few minutes.

Add the sliced mushrooms and tomatoes at this stage and add half cup of water. Cover and cook for 5-6 minutes over low flame.

Mushroom has the tendency to release water when cooked, so the gravy will be watery at this stage. Simmer till it reaches a semi-thick consistency, over low flame for the oil to separate.

Now garnish with chopped coriander and curry leaves and switch off. Serve as a side with rice or roti of you choice, this goes well with idli and dosa too!

My Notes
Poppy seeds & split roasted gram is added to give thickness to the gravy.

Labels: Alphabet Challenge, South Indian, Mushroom, Vegetarian, Sabzi, Side Dish, Indian
Let's take a look at the recipes being shared today with Alphabet "C" 

• Sneha’s Recipe: Chettinad Mushroom Masala
• Food Lust People Love: Chicken Chorizo Traybake
• Blogghetti: Captain Crunch French Toast
• Mayuri’s Jikoni: Chickpea Chaat Salad
• Karen’s Kitchen Stories: Hot Chocolate Cookies
• A Day in the Life on the Farm: Cider Glazed Chicken Wings
• Magical Ingredients: Cheesy Corn Dip
• Jolene’s Recipe Journal: Chia Seed Protein Bites
• A Messy Kitchen: Cappuccino Mousse
• Culinary Cam: Lemon Lavender Blackberry Cake
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Cheesy Cheddar Taco-Seasoned Corn Chip Dip

Keto Broccoli & Tomato Soup#SundayFunday

This Broccoli & Tomato Soup that is thick, creamy and delicious. The bright color should perk your winter up too! It has such great flavor, nutritious, light and can be served hot or cold.

Serves 6
Ingredients
1 Small Head Broccoli - chopped
1 Small Onion - chopped
2 Cloves Garlic - chopped
6 Medium Tomatoes - cut into quarters
2 - 3 Cups Vegetable Stock
1 Tablespoon Olive Oil
½ Teaspoon Pink Himalayan Salt
½ Teaspoon Black Pepper powder or to taste
A Dash Of Red Chilly Flakes - optional

Method

Heat the oil in a large pan/kadai.
Add the onion and garlic and sauté till the onions start to caramelize. Add the broccoli and sauté for another 2 minutes.
Add the tomatoes and stock, bring to the boil, cover and cook until the broccoli is tender.
Blend with either a hand blender or food processor. Season with salt and pepper to taste.

Enjoy! This is a thick tasty soup and a good way to sneak broccoli into your loved one's diet. They will never know, it's a delicious soup

My Notes
This is a thick soup, you may want to add more stock if you prefer a thinner consistency.

Labels: Soup, Broccoli, Tomato, Garlic, Keto, Low Carb, Vegetarian, International Cuisine, Sunday Funday

• Bacon Cheeseburger Soup from Amy's Cooking Adventures
• Cabbage Roll Soup from A Day in the Life on the Farm
• Chicken and Dumplings Soup from Palatable Pastime
• Chicken Enchilada Soup from Karen's Kitchen Stories
• Homemade Golden Mushroom Soup from Food Lust People Love
• Keto Broccoli & Tomato Soup from Sneha's Recipe