Overnight Olive Oil Sourdough Bread

At the start of this year, I checked off one of the things that been on my Baking Bucket List for years by deciding to practice/teach myself how to bake sourdough bread. It took some determination and more than a little trial/error, but I can report that it’s been going rather well.

I’ve found that the most important thing when baking sourdough is maintaining your sourdough starter. It’s often called a pet, and for good reason. You have to give it regular, measured ‘feedings’ and store it in specific way so as to keep it from going bad. The longer you can keep this up, the better quality of your starter, and thus, the better ‘sour’ flavor of your bread.

As the sourdough chronicles continue in my kitchen, my starter pet/baby Donatello (named after the turtle, not the sculptor) is now just about to turn nine months old. He’s full of pep, vigor, yeast and bacteria (the good kind). I’m a pretty proud and satisfied mama.

Ever since the first sourdough bread recipe I shared on the blog, I have been experimenting with others, to see what I like or don’t like and what works best for me and Donatello. The latest one has worked out so well that it’s become a regular staple in our house, to the point where I make it just about every other week.

There are two things about this bread that I think set it apart from some of the other sourdough recipes I’ve tried out over the past few months. First, the actual labor is spread out over two days so that it’s really easy and relatively quick to put together. Because the sponge (the flour, water and starter mixture that’s made on Day 1) is left to set overnight, I also think it improves the fermentation of the dough and overall flavor. Second, the addition of olive oil to the dough gives it AMAZING texture, and flavor. I went ahead and added a blend of my favorite dried herbs to the dough as well, which paired well with the oil.

There’s a reason why this is our new favorite bread. If you’re a sourdough lover/baker, I highly recommend giving this one a try.

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Overnight Olive Oil Sourdough Bread

Recipe Adapted from King Arthur Flour

Ingredients

  • 1 cup (227g) sourdough starter, ripe (fed)
  • 1 2/3 cups (379g) warm water, plus 1/4 a cup, divided
  • 5 1/2 cups (660g) All-Purpose Flour, divided
  • 1 1/2 teaspoons active dry yeast
  • 1 tablespoon white sugar
  • 2 teaspoons (12g) salt
  • 2 tablespoons (25g) olive oil
  • 2 tablespoons of your favorite dried herbs (I usually do a mix of rosemary, thyme and basil)
  • Cornmeal, for sprinkling

Directions

On Day 1:

In a medium size bowl, combine the sourdough starter, the 1 2/3 cups of warm water and 3 cups (362 grams) of the all purpose flour. Use a fork or whisk to stir together briskly, until well combine.

Loosely cover the top with plastic wrap or a kitchen towel, and allow to sit at room temperature for 2 hours (I usually let mine sit in the microwave).

After 2 hours have passed, place the bowl in the refrigerator and allow to rest overnight and/or up to 16 hours.

On Day 2:

Pour the 1/4 cup of warm water into a small bowl. Sprinkle the yeast on top, then sprinkle the white sugar on top of that. Allow to sit for ten minutes until proofed and frothy.

Take the bowl out of the fridge and add the remaining flour, the salt, the olive oil, the proofed yeast and the dried herbs. Use the dough hooks on a handheld mixer (or a fork) to make a soft dough that cleans the sides of the bowl. Turn the dough out onto a lightly floured or oiled work surface, and knead it, adding more flour as necessary, until it’s smooth and springs back when you poke it. If the dough feels too stiff, add a few more teaspoons of olive oil to soften it.

Place the dough in a lightly greased bowl, cover it with lightly greased plastic wrap, and let it rise for 2 hours at moderate room temperature (below 80°F or so). The dough should become puffy.

Gently deflate the dough. Shape into a boule-like round. (somewhat like a tomato shape) Flour a banneton bowl (or a regular bowl) and place the dough inside, seam side up. Cover with the plastic wrap and kitchen towel and allow to proof for another 45 minutes-to an hour.

About halfway through the second rise, preheat the oven to 425 degrees Fahrenheit and place a 6 quart Dutch oven with the lid on inside the oven. (BE SURE THE HANDLE ON THE LID IS METAL AND NOT PLASTIC)

Take the Dutch oven out of the oven and remove the lid. (It’s going to be very hot; Don’t burn yourself.)

Place a piece of parchment paper on a sheet pan and sprinkle it with cornmeal. When the dough is finished rising, Turn the parchment line sheet pan upside down and place on top of it. In one swift motion, turn the dough bowl upside down onto the parchment paper, and lift away the bowl.

Grip two sides of the parchment paper and use them to swiftly lift the bread into the Dutch oven. Use a bread lame, or a very sharp knife to slash at least two gashes into the surface of the bread, about 1-1 1/2 inches deep each. You can make a cross, or any other pattern you desire) Place the lid on top of the Dutch oven and place the whole thing back inside the oven.

Allow to bake, undisturbed for 30 minutes. Remove the lid and check the color of the dough. The bread should be risen and slightly golden brown on top. If it’s still pale, place the lid back on and allow to bake for another 10 minutes, then check it again. If it’s golden brown, remove the lid and allow to bake for another 15-20 minutes.

Use an internal thermometer to check the inner temp of the bread. It should be at least 205 degrees Fahrenheit.

Carefully remove the bread from the Dutch Oven and allow it to cool completely on a wire rack for at least an hour.

Sharing at Fiesta Friday #447.

Lemon Raspberry Cookie Cake

The heat where I live has been pretty intense these past few weeks. It keeps my tastebuds in a summer mood, and with that summer mood comes a craving for citrus, fresh fruit, and/or both.

So far as I’m concerned, lemon is good at any time of year, but there’s just something about the summer and heat that makes it taste even better. Same thing with raspberries. Whenever and however you put them together, you’re pretty much guaranteed to have a perfect summer-y bite.

I’ve said it on here before, but one of the most important things in a good dessert for me is texture. I’m typically not a fan of ones that are completely ‘smooth’ or creamy, even when it comes to ice cream. I want to be able to have some use for my teeth.

I’ve made a lot of cakes, but they’re not typically my favorite dessert, mainly because most of the time, cake is a ‘one-note’ dessert in terms of texture. When it’s made right, it’s supposed to be light and soft and smooth. There are only a couple of exceptions to that rule; the cookie cake is one of them.

I first started making cookie cakes several years ago and fell in love with them mainly because they’re everything I like in a dessert, especially when it comes to the texture. While on the one hand, it’s a ‘cake’ it’s also a very loose cookie dough so the finished texture comes out ultra dense, rich and chewy– just the way I happen to like it.

The base of this recipe is an ultra lemon cookie dough batter. And when I say ultra, I do mean ultra; lemon juice, lemon extract and the zest of two full lemons are in this thing. I promise, you will taste the lemon. Added to that are fresh raspberries that I layered throughout the cake. As they baked, they burst and bled out, rather beautifully I think.

I ate this with a huge scoop of whipped cream on top, and it made for several bites of pure summery bliss. Enjoy.

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Lemon Raspberry Cookie Cake

Recipe Adapted from Southern Lady Magazine

Ingredients

  • 1 cup unsalted butter, softened
  • 1½ cups sugar
  • 2 large eggs
  • 2 tablespoons fresh lemon zest
  • 4 tablespoons fresh lemon juice
  • 1 teaspoon lemon extract or emulsion
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 16 oz fresh raspberries

Directions

Preheat oven to 350 degrees Fahrenheit. Grease and flour a 9-10 inch deep dish pie dish and set aside.

In a medium size bowl, combine the flour, baking powder, baking soda, salt and lemon zest and stir together with a fork. Set aside.

In a large bowl, use a handheld mixer to beat butter and sugar with a mixer at high speed until creamy. Add eggs, beating until well combined. Stir in lemon juice and extracts.

Add the flour mixture to the butter-egg mixture in 2 batches, stirring just until combined.

Use a spatula, to spread exactly half of the batter into the bottom of the pie dish. Sprinkle exactly half of the berries on top, lightly pressing them into the batter so that they are partially submerged. Spread the other half of the batter on top, and sprinkle/press the rest of the berries on top.

Bake until light golden brown and almost set in the center, approximately 50 to 65 minutes. (The middle should be puffed up and slightly firm to the touch.) Cover loosely with foil you’ve sprayed with cooking spray to prevent excess browning if need be.

Sharing at Fiesta Friday #445.

Peach Frangipane Breakfast Bundt

Hey guys. After an unexpectedly extended hiatus, I’m finally back.

Long story short, July was extremely busy for me. It was a month of a lot of travel, a lot of work, a lot of studying and very little time, and as such, I found myself having to prioritize where I directed my attention. Unfortunately, blogging kept getting pushed further down the list.

I’m pushing it back up to the top for today, though. Not just because food blogging is a stress-reliever for me, and I could always use some of that, but also because I was really pleased with how today’s recipe turned out when I originally made it and I feel pretty strongly that any of you who decide to try it out will be too.

Peaches are the summer fruit, so far as I’m concerned. And while the go-to desserts are cobblers or pies, I like to try to find as many other ways to bake with them as I can besides just dessert, if for no other reason than to give myself excuses to eat them at all hours.

Frangipane is a smooth rich almond cream that gets made from a mixture of eggs, butter, sugar and almond flour/meal. I’d never made it before now, but I’d always heard that it pairs wonderfully with peaches, so I figure now was as good as ever a time to test that theory out for myself.

What I did for this was put together a standard sweet bread dough, and then an almond frangipane cream that I smeared onto the rolled out dough. Fresh peaches were sprinkled on top, and then the whole thing was rolled into a thick log. I cut the log into slices, then arranged the slices into a tube bundt pan. After a second rise, I baked it off in the oven, then drizzled a thin icing on top.

You can’t really tell from the pictures, but I’ll tell you myself that the frangipane is the real star of this bake. When it’s finished baking, it formed a streusel-like texture inside the dough that gave it a richness that isn’t overpowering or too sweet, and pairs so well with the freshness of the peaches.

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Peach Frangipane Breakfast Bundt

Recipe Adapted from NordicWare and King Arthur Flour

Ingredients

For Bread

  • 3¼ to 3½ cups all-purpose flour, divided
  • ¼ cup granulated sugar, plus 1 tablespoon, divided
  • 2¼ teaspoons active dry yeast
  • 2⅛ teaspoons kosher salt, divided
  • 1 cup whole milk, warmed
  • ½ cup unsalted butter, softened
  • 1 large egg , room temperature and lightly beaten
  • ⅔ cup firmly packed light brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon LorAnn Sweet Dough Bakery Emulsion* optional

For Peach-Frangipane Filling

  • 9 tablespoons unsalted butter, at room temperature
  • 2/3 cup granulated sugar
  • 1 1/3 cups almond Flour
  • 1/2 teaspoon cinnamon
  • 3 large eggs
  • 2 large, ripe peaches, peeled and cut into 1/2 cubes.
  • 1 large egg beaten with 1 tablespoon water, to brush on dough

For Icing

  • 1 cup powdered sugar
  • 1-2 tablespoons milk

Directions

Grease and flour a 16-cup bunt pan and set aside.

In a medium saucepan, cook milk and softened butter over medium heat until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Sprinkle the active yeast on top of the milk, then add the 1 tablespoon of white sugar. Allow to sit for 10 minutes, until yeast is activated and frothy.

Meanwhile, In the bowl of a stand mixer (or in a large bowl) use a fork or a wire whisk to mix 1¼ cups flour, the cinnamon, the nutmeg the rest of the granulated sugar, and 2 teaspoons salt at low speed until combined.

(If using a standing mixer, use the dough hook attachment or if using a handheld mixer, use the dough hook attachments.) Add warm milk-yeast mixture to flour mixture; beat at medium speed for 2 minutes, stopping to scrape sides of bowl. Add egg; beat at medium-high speed for 2 minutes. With mixer on low speed, gradually add 2 cups (250 grams) flour, beating until combined.

Beat at medium-low speed, adding remaining ¼ cup flour, 1 tablespoon (8 grams) at a time as needed, until a soft, somewhat tacky dough forms, 6 to 8 minutes, stopping to scrape sides of bowl and dough hook. (Depending on the time of year and the temperature of your kitchen, you may or may not need to use it all.)

Spray a large bowl with cooking spray. 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, 40 to 50 minutes.

Meanwhile, make the filling: Beat together the butter and sugar until smooth and lightened in color, about 3 to 4 minutes at high speed. Scrape the sides and bottom of the bowl midway through to incorporate any residue.

Add the almond flour and cinnamon, stirring to incorporate.

Add the 3 eggs and beat until smooth, scraping the bottom and sides of the bowl as necessary. Refrigerate the filling until you’re ready to use it.

Once the dough has finished rising, Lightly punch down dough. Cover and let stand for 10 minutes. Turn out dough onto a clean surface, and roll into a 26×7-inch rectangle.  Spread the filling evenly over the surface of the dough, leaving about 1 inch border uncovered. Spread the chopped peaches on top of the filling.

Starting with long side opposite border, roll up dough, jelly roll style; pinch seam to seal. Place seam side down, and gently shape to 26 inches long and even thickness, if necessary. (If you have time, I would recommend placing the log in the freezer for about 10-15 minutes. This will make the next step a lot less messy; but it’s okay if you’re short on time)

Using a serrated knife, cut log into 26 slices (about 1 inch thick each); dip knife in flour as needed.

Arrange slices evenly in prepared pan as desired, placing some slices with cut sides facing out around edges of pan and recoiling any slices tighter as necessary; press slices firmly into each other and grooves of pan. (It’s okay if almond filling spills out, just tuck/smear it back in between the slices once you place them in the pan.)

Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed and dough holds an indentation when pressed, 25 to 35 minutes.

Preheat oven to 350°F (180°C).

Bake until golden brown and an instant-read thermometer inserted near center registers at least 190°F (88°C), 25 to 30 minutes. Let cool in pan for 10-15 minutes. Invert loaf onto a serving plate.

Stir together icing ingredients to desire consistency. Use the tines of a fork to drizzle icing on top of bundt. Allow to harden about 10-15 minutes.

Sharing at Fiesta Friday #444.