Miffy can hardly believe it’s nearly been a year of the pandemic! Like so many others, Miffy has enjoyed the extra time with family, and learning some delicious recipes that have become favorites in her household. You can watch Miffy bake with Grandma Bunny in the episode Miffy Makes and Bakes.
As an homage to some of the trends that happened over the past year, she’s decided this week she’s going to try out a new recipe for sourdough bread. You can try it out with her using the directions below! Just make sure to have an adult help you when using the oven.
- 3 ½ cups/475 grams bread flour, plus more for dusting
- 1 teaspoon/6 grams kosher salt
- ¾ cup/180 grams sourdough starter
- You can purchase pre-made sourdough starter or make your own!
- 2 tablespoons/20 grams sesame seeds
- In a large mixing bowl, combine the flour and salt.
- In a small mixing bowl, stir together 300 grams (about 1 1/4 cups) lukewarm tap water with the sourdough starter, then pour the mixture into the bowl with the flour mixture. Mix until just combined. Cover the bowl with plastic wrap and a small towel and leave it to rise overnight, about 10 to 24 hours.
- The next day, generously dust a clean kitchen surface with flour. The dough should have risen considerably, and you should see visible bubbling along the sides. The dough will be spongy and wet. Scoop the dough directly onto the surface, then dust with more flour. With lightly floured hands, gently fold the edges of the dough from the outside in, to form a round loaf. Dust a clean towel with yet more flour, sprinkle sesame seeds in a small area about the size of your loaf and place the dough on top of the seeds, seam side down. Lightly dust with additional flour, cover, and allow to double in size, about 2 hours.
- Meanwhile, heat oven to 450. Place a covered enamel Dutch oven or heavy pot with a lid into the oven and allow it to heat for 30 minutes or so. Remove the pot from the oven, take off its top, and carefully invert the risen dough into it, so that the seam side is now facing up. (You can also invert the risen dough onto a flour-dusted sheet of parchment paper and lower your loaf into your pot that way.). Put the top back on the pot and return it to the oven.
- Bake for about 25 to 30 minutes, then take the top off the pot and allow it to continue to cook until it is brown and crusty all over, an additional 20 minutes or so. Put the loaf on a rack to cool for at least 30 minutes before serving.
The photo for this blog post was provided by Sachi Chen. Follow @sourdoughwithsachi on Instagram for baking pictures that look equal parts cute and delicious!