FOOD & DRINK SIMPLE RECIPES
Mini Cocotte Sourdough Dinner Rolls Sourdough bread baking was the project of so many when the pandemic first hit us (myself included). Building the starter from scratch was so rewarding at the time, and now I can make bread and other goods with it whenever I want! What is a sourdough starter? It is wild yeast made from flour and lukewarm water – that’s it!* Once the starter is mature, it is ready to act as the leavening agent (allows the dough to rise) and it gives the bread that yummy sour flavor we all know and love (fermentation). I love these rolls because they are not super intimidating (a half-batch of dough, perfect for any intimate gathering), and you can even substitute active dry yeast if you don’t want to build a starter (yet!) INGREDIENTS • • • • • •
192 grams all-purpose flour (approximately 1½ cups) ½ teaspoon sea salt (I like Le Guerandais Coarse Sea Salt Gros Sel De Guerande) 32 g active, bubbly sourdough starter* (approximately ¼ cup) OR ½ teaspoon active dry yeast 96 grams warm water (approximately ¾ cup) Extra flour for dusting ¼ teaspoon garlic powder + ¼ teaspoon Herbes de Provence (optional)
*How to make a sourdough starter: You will need room to build! Grab a bowl or jar of at least 32 ounces. (I use a glass jar with the lid loosely closed. If using a bowl, you will want a lid of some sort.) Mix ½ cup lukewarm and ½ cup all-purpose flour on day 1. (“Lukewarm” should feel like bathwater when you dip your finger in it.) Adjust these measurements more or less, to get a pancake batter-like consistency. Repeat these same steps for 6 more days. The starter should be bubbly and active, ready to bake bread on day 7! If a small amount floats in a bowl of lukewarm water (the “float test”) it’s ready to go. There are so many books and recipes to explore, now that you have this “creature” on your kitchen counter. I encourage you to research further, and if you have questions for me, I can be reach via email: chrystincooks@gmail.com – enjoy!
HOW-TO: In a small bowl, add lukewarm water. Mix in bubbly, active starter* (or dry yeast). In a separate bowl, add flour, salt, and optional dry seasonings. Pour water mixture over flour. Mix by hand or using a wooden spoon until well combined. On a clean surface or cutting board, add a little flour. Knead until just soft and elastic (the dough will feel a little sticky). Transfer the dough ball into a floured bowl, and cover with a damp towel, free from drafts, to rise overnight. The next day, the dough will have doubled in size. Divide dough into 4 equal parts, shaping them into small dough balls. Place them on a floured board, also covered with a damp towel, and allow to rise for 2-3 hours more. Place Mini Cocottes (with lids) on a baking sheet. Set oven to 450°F and place the baking sheet into the oven, allowing the Cocottes to preheat for 30 minutes (these dishes are not required – the rolls can also bake directly on a parchment-lined baking sheet.) Score each roll in an “X” on the top with a sharp knife and transfer rolls to Cocottes once preheated (carefully line with small squares of parchment just before, so the rolls do not stick.) Bake with the lids ON for 10 minutes, then carefully remove lids and bake for an additional 10 minutes (if just using the baking sheet, bake for a full 20-25 minutes or until golden brown). Wearing oven mitts, turn the rolls out of the dishes and allow to cool on a rack. Serve warm with butter. 124 UPLOADER MAGAZINE
