Warning: "continue" targeting switch is equivalent to "break". Did you mean to use "continue 2"? in /home/i91izy6v3y2f/public_html/wp-content/plugins/revslider/includes/operations.class.php on line 2758

Warning: "continue" targeting switch is equivalent to "break". Did you mean to use "continue 2"? in /home/i91izy6v3y2f/public_html/wp-content/plugins/revslider/includes/operations.class.php on line 2762

Warning: "continue" targeting switch is equivalent to "break". Did you mean to use "continue 2"? in /home/i91izy6v3y2f/public_html/wp-content/plugins/revslider/includes/output.class.php on line 3684

Deprecated: Function create_function() is deprecated in /home/i91izy6v3y2f/public_html/wp-content/plugins/revslider/includes/framework/functions-wordpress.class.php on line 258
Want to Impress the Family this Christmas? Try Jack from Meadow Mountain's Sourdough Bread Recipe! | NashVegas.com

Want to Impress the Family this Christmas? Try Jack from Meadow Mountain’s Sourdough Bread Recipe!


Warning: count(): Parameter must be an array or an object that implements Countable in /home/i91izy6v3y2f/public_html/wp-content/plugins/user-specific-content/User-Specific-Content.php on line 373

Denver, Colorado’s Meadow Mountain band, just released their first full-length album on November 2nd. They have created a sound that is entirely unique to them. Their music plays to each members’ individual strengths, and the finished product is a style of music rooted in traditional, hard-driving bluegrass. You can learn more about them and hear the new music here.

And they just so happen to have an expert bread maker on board. Summers and Jack have a shared interest in artisanal sourdough bread.
“While on tour on the East Coast, we played a show at a bakery called Dogwood Bread in Wadhams NY. In addition to going way above and beyond to take care of the band while we were staying in an apartment above the bakery, the owner let us take some of her sourdough starter when we hit the road. The starter’s name is Dough (Doug with a hard G, the H is silent), and it survived another week and a half of travel including several days at Grey Fox Bluegrass Festival, and made it all the way back to Colorado where it starts bread to this day.”
Summers and Jack have carried on a rousing Instagram competition with photos of their progressively more impressive loaves using the hashtag #bakeoff2018.
“There are many variations on the rustic sourdough loaf. The gold standard is the Tartine loaf, but the recipe is long, involved and daunting for first time sourdough bakers. I’ve found you can get a great result while cutting a few corners and not sweating over the exacting details.”
Here’s Jack’s sourdough bread recipe for the pragmatic (lazy) baker:
Priming the starter-
The morning of the day before you bake your loaf, pull your starter out of the fridge, feed it a couple tablespoons of flour and water (roughly equal parts) and leave on the counter at room temperature. (If you forget this part, no worries, your starter will work fine straight out of the fridge)
Leaven + Autolyse-
The night before the day you bake your loaf combine a few healthy spoonfuls of your starter with a roughly equal amount of warm water (too hot will kill the yeast in your starter), and a spoonful of flour- set aside. This is your leaven.
In a large mixing bowl combine 300g whole wheat flour, 700g white flour, and 20g salt. (or try any other flour at any ratio, 100% white, sub for spelt, rye, whatever. Keep the salt at 20g) To the dry mixture add 700-750g warm water. Get in there with your hands and work the dough just until there are no dry clumps of flour. We’re not kneading this bread, adding the water to the flour early like we’re doing here is called autolyse, and it develops the gluten in a way that basically eliminates the need to knead. Let both the leaven and the autolyse sit for 30 minutes to a couple hours. (no worries if you don’t have time for a full hour of rest, or if you accidentally forget about it for a while)
Building your dough + Primary fermentation-
Add the leaven directly to the large bowl with your autolyse. Once again we’re gonna get in there with our hands and work the starter mixture into our wet dough. This will feel wrong. It’s sloppy and the wetter leaven doesn’t quite want to mix with the dryer autolyse, so it just makes it slippery. Stay strong. Pinching the dough, or squeezing big handfuls allowing it to extrude between your fingers for a couple minutes will get you to a nice, consistent texture. Wash your hands, cover the dough bowl with a towel, and go to bed.
Shaping + Proofing-
In the morning (or afternoon, you’re a busy person) the dough should be nearly twice its initial size, full of air bubbles, and smelling nice and sour. With a rubber spatula scrape down the sides of the bowl and knock down the dough. If you have a proofing basket, flour that thing. If not place a clean towel in a medium sized bowl and cover it with a generous amount of flour. There should be enough dough here for two decent sized boules, but sometimes I just make a mega-loaf. Divide the dough in half (if you like), form it roughly into the shape of a ball by pulling the edges to a point in the center and pinching to make a seam, and place it in your proofing basket (or bowl) seam-side up. Now comes the proof, or secondary fermentation. The key here is to allow the yeast to continue eating the dough, but catch it at the right moment so we still get good oven-spring. Allow the dough to proof at least 30 minutes, but not longer than an hour. You can poke the dough to see if it’s proofed- you want the imprint from your finger to slowly spring back.
Bake-
While the dough is proofing place your dutch oven (stock pot, covered cast iron, or whatever closed, oven-safe container you have) on the middle rack of your oven. Preheat to 500 degrees. When your oven is hot and your dough is proofed pull the rack with your dutch oven out and pull off the lid (I shouldn’t need to tell you it’s hot, be careful). Decisively turn your dough out of the proofing basket and into the hot dutch oven. Quickly score the top of your dough however you like with your sharpest knife. Cover with the lid, and close up that oven. The loaf will spend about 45 minutes in the oven. After 15 minutes covered you should get a nice oven spring and with the steam trapped in your dutch oven the crust will mostly have formed. Uncover your loaf and lower the oven temperature to 475. Continue baking for 20-30 minutes, or until it starts to look the way you want it to.
Tags
Show More

Mary Ann Kaylor Griffiths

Reach me at publicity@kaylorgirls.com

Related Articles

32 Comments

  1. Hey, I think your site might be having browser compatibility issues.

    When I look at your blog in Firefox, it looks fine but when opening in Internet
    Explorer, it has some overlapping. I just wanted to give you a quick heads up!
    Other then that, awesome blog!

  2. I’m not sure exactly why but this blog is loading extremely slow for me.
    Is anyone else having this issue or is it a
    problem on my end? I’ll check back later and see if the problem still exists.

  3. Good day! Do you know if they make any plugins to help with SEO?
    I’m trying to get my blog to rank for some targeted keywords but I’m not seeing very good gains.
    If you know of any please share. Cheers!

  4. Pretty component to content. I simply stumbled upon your blog and in accession capital to
    claim that I get actually loved account your blog posts.
    Anyway I will be subscribing in your feeds and even I achievement
    you access constantly rapidly.

  5. I don’t know if it’s just me or if perhaps everybody else encountering problems with your site.
    It looks like some of the written text within your posts are
    running off the screen. Can somebody else please comment and let me know if this is happening to
    them too? This may be a issue with my browser because I’ve had this happen before.
    Thank you

  6. Do you mind if I quote a couple of your posts as long as I provide credit and sources
    back to your blog? My blog is in the exact same area of interest as yours
    and my visitors would genuinely benefit from some of the information you present here.
    Please let me know if this alright with you. Thanks
    a lot!

  7. It’s the best time to make some plans for the future and it’s time to be happy.

    I have read this post and if I could I wish to suggest you few interesting
    things or tips. Perhaps you can write next articles referring to this article.
    I want to read even more things about it!

  8. Hey there. I discovered your site by means of Google at the same time as searching for a comparable matter, your website got here up. It appears to be great. I’ve bookmarked it in my google bookmarks to come back then.

  9. May I simply just say what a comfort to discover an individual who actually understands what they are discussing over the
    internet. You certainly understand how to bring an issue to light
    and make it important. More and more people have to read this and understand this side of the story.
    I can’t believe you’re not more popular because you definitely have the gift.

  10. Awesome post. I am a regular visitor of your site and appreciate you taking the time to maintain the nice site. I’ll be a frequent visitor for a really long time.

  11. I would like to show my appreciation for your generosity in support of folks that really want help on that content. Your personal dedication to getting the message all-around turned out to be astonishingly insightful and have all the time allowed employees just like me to realize their objectives. Your invaluable useful information means a great deal to me and further more to my office workers. Best wishes; from all of us.

  12. Hi there, just became alert to your blog through Google, and found that it’s truly informative. I’m gonna watch out for brussels. I will be grateful if you continue this in future. Numerous people will be benefited from your writing. Cheers!

  13. You’re so cool! I do not suppose I’ve read through something like this before.
    So wonderful to find another person with some unique thoughts on this topic.
    Seriously.. thank you for starting this up. This web site is one thing that is required on the web, someone with some originality!

  14. Balıkesir şehir içi nakliyat olarak sizlere sunduğumuz hizmette zorluklarla karşılaşmamanız için üst düzeyde güvenli ve kolay taşınabilirliği yaşamanız için firmalarımızın kapısı her daim açıktır. Türkiye’nin en iyi firmalarının desteği ile taşınmak hem sizi hem hayatinizi kolaylaştıracak ayni zamanda da korkulan taşımanın önüne geçecek ve sizi rahata erdirecektir. Köy mahalle gözetmeksizin yaptığımız şehir içi nakliyatlarda veyahut taşımacılıkta her zaman ilk seçilmemize sebep olmuştur. Sizlere daha iyi bir taşımacılık sunmak için isimizi özen ve severek yaptığımız kanaatindeyiz sizlerde bizlerle iletişime geçerseniz bu imkanlardan faydalanmanızı temenni ederiz.

  15. Hello, you used to write excellent, but the last few posts have been kinda boring¡K I miss your super writings. Past few posts are just a little bit out of track! come on!

  16. Howdy very cool blog!! Guy .. Beautiful ..
    Superb .. I’ll bookmark your blog and take the feeds also?
    I am glad to seek out a lot of helpful information right here within the
    submit, we want develop more techniques in this regard, thanks for sharing.
    . . . . .

  17. This is a very respected post. Thanks instead of posting this.

    What do you over close by my website: [url=https://crearesitedeprezentaree.blogspot.com/]https://crearesitedeprezentaree.blogspot.com/[/url]

  18. This is a truly signal post. Thanks for posting this.

    What do you over almost my website: [url=https://webdesignbucurestix.blogspot.com/]https://webdesignbucurestix.blogspot.com/[/url]

  19. This is a to a great extent weighty post. Thanks for posting this.

    What do you think close by my website: [url=https://serviciicrearesitewebx.blogspot.com/]https://serviciicrearesitewebx.blogspot.com/[/url]

  20. Can I simply say what a comfort to uncover somebody that truly knows what they are discussing on the web.

    You actually know how to bring an issue to light and make
    it important. A lot more people ought to read this and
    understand this side of your story. It’s surprising you are not more popular given that you definitely possess the gift.

  21. Just want to say your article is as astonishing. The clearness in your post is just
    excellent and i could assume you’re an expert on this subject.
    Well with your permission let me to grab your feed to keep up to date with forthcoming post.
    Thanks a million and please continue the enjoyable work.

Leave a Reply

Your email address will not be published.

Back to top button