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My Best Sourdough Bread Recipe

My best #bread recipe

In the next version of #bakingwithrosehillsourdough I’m going to add in the “RHSD 3”.

It’s become my go-to #recipe for every week #baking

I’m also going to update all my recipes to include measurements for standard dough sizes 500g, 600g, 750g, and 1000g.

Here it is:
75% water
3% salt
20% sourdough
80% strong bread flour
20% whatever flour you want

I use warm water to get the dough to around 27C (80F)

I dissolve the salt, mix in the #sourdough, then add the flours.

I mix until combined then cover it.

Every 45 minutes or so I give it a fold and it sits for 5 hours covered. I do a stretch and fold first, then all other folds are coils.

Then I do a final coil fold and put the dough on the counter, uncovered, for a 1 hour bench rest.

Then into floured baskets and right into the fridge for an overnight rest.

In the morning, I preheat my baker to 230C (450F), score my loaf right out of the fridge, bake covered for 30-40 minutes (depending on size) then uncovered for 10-15 to get dark brown.

If this isn’t making sense, check out my ebook to learn how to read recipes like this!

It’s a foolproof recipe that works every time! I’ve used so many different types of flours and it’s fun to baseline with this recipe, then adapt the next to get the most out of the flour I’m using. Recently I’ve been grinding my own flour with my @wolfgangsmockmill then sifting out the large bran flakes. You can do this with wholemeal or whole-wheat flour you buy from the store. You can sift out the large bran flakes and leave behind some bran and the germ and endosperm. This produces a really flavorful loaf that is less dense than using 100% wholemeal flour.

My go to flours right now are @marriagesflour Canadian and anything by @cotswoldflour

I use @flourside_ proofing baskets (check out my website for a discount code)

I score with @wiremonkeyshop UFO or ARC

And I bake in either @brovn4bread , @lodgecastiron or @challengerbreadware depending on the loaf!

Ebook on my website

Happy baking!
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My best banana bread recipe!

#sourdough #bananabread

I hate waste! That’s why my ebook has so many #sourdoughdiscardrecipe (s)

While working on the new pizza ebook, I’ve been making some mods to the baking ebook, and been thinking about spinning off all the discard recipes into a 3rd ebook. Current ebook owners, have no fear! #bakingwithrosehillsourdough would continue to be the main ebook and everything will stay there! It would just be a separate book for new folks maybe interested in just having a discard only book.

This is one of my favorite recipes from the ebook. It’s super delicious, super easy to make, and super flexible (3 supers!)

Here I added some fresh blueberries to the mix and sprinkled a little Demerara sugar on top.

It’s my daughter’s favorite as well as it’s fun for her to help out with. Peel and save your old bananas in the freezer for when you have enough discard to make this bread and you’ll never throw old bananas away again!
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American woodfired pizza recipe

Last recipe for #1percentpizza is done! “American Wood Fired”

Now I just need to go write the book 😂😂

I’ve been really trying to get it out by this weekend as it’s the 1 year anniversary of #bakingwithrosehillsourdough V5 which was a massive release.

It’s doubtful it will be done by this weekend but I promise I’m working hard to get it done soon!

The beauty of an ebook is I can update it whenever I want so that’s the plan. I intentionally pulled back a couple recipes that weren’t quite there and I plan on adding them when they are ready.

The ebook will have a ton of pizza dough recipes for a number of pizza styles. Not just topping combos, but actual dough recipes to highlight the differences in different styles of pizza.

And all #sourdough, duh!

I’ll also teach how to convert any yeasted recipe to sourdough and how to scale recipes like a pro.

Okay. Back to work.

This #pizza was #woodfired on oak in @oonihq #karu16

I got the stone to 400C and then closed the chimney baffle about 70% to kill the combustion a bit. American wood fired pizza is usually baked at a little lower temp and for a little longer than Neapolitan. The resulting pizza is less floppy and has more of a crunch. I put American Wood Fired in the Neo-Neapolitan (or new Neapolitan) category. Still baked on wood or high heat gas, but made with bread flour instead of 00, and a little more water.

Dough deets:
Water 62.0%
Salt 3.0%
Sourdough 11.0%
Bread flour 100.0%

5 hour room temp proof. 2 days in fridge. Balled and left for 4 hours to come to room temp. Then baked on wood at 400C/750F.
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Simple focaccia recipe

Simple. Delicious. #focaccia

Recipe in my ebook

Happy #focacciafriday everyone!

This simple beauty was topped with olive oil, rosemary, and a little granulated garlic.

It was baked using my new covered parbake method I’ve been chatting about. Cover for 10-15 minutes then bake uncovered 15-20 minutes until golden. The bottom browns better and the top doesn’t get as dark.

This one was made with my 172 year old #sourdoughstarter Nonna.

The recipe is great if you’re too busy to do any prep during the day. Mix it up at night, a few folds later it’s in the pan, it rests out on the counter overnight, and you bake it in the morning. It’s no knead, no fuss, just utterly delicious!

But don’t take my word for it! If you’re a #makethefocaccia fan, Let em know in the comments below 👏
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Get more color on your focaccia base

Here’s a tip if you’re having trouble getting the color you want on the bottom of your #focaccia (or pan #pizza)

When I first moved to the UK, I had to adapt my recipes to deal with a convection oven. Prior to that I had always baked in either a top element or bottom element gas or electric ovens. Bottom element ovens are the easiest to get crispy bottoms, but also run the risk of burning your loaves (put a stone or heavy sheet pan on the rack between your loaf and your bottom element if this is happening to you)

In top element or convection ovens, you have to get a little more creative since the heat source isn’t from the bottom.

I’ve tried stones, steels, stainless frying pans, cast iron frying pans, and yet the best way to get that color on the bottom still remains …

The covered parbake.

It’s so simple. Just cover your dough and bake it for 10-15 minutes covered. This prevents the top from darkening too quickly. Then uncover and bake an additional 20-25 minutes until the top is dark golden brown.

If you’re still having trouble getting the color you want, the final tip (do this in combo with the covered parbake) is to remove it from the pan and put it on a hot baking steel. I keep my baking steel in my oven all the time so it’s just there for me to pop a focaccia on if the bottom isn’t quiiiiiiittee dark enough.

This works great for your pan pizzas too!

The steel I’m using is from my @brovn4bread and it works great!
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AVPN Neapolitan style pizza dough recipe

In the new pizza ebook #1percentpizza , I’m converting all my favorite pizza styles over to 100% naturally fermented #sourdough

I worked on an AVPN style Neapolitan #pizza recipe this weekend and it came out fantastic!

The AVPN is the certification body that decides what is and what is not “true” Neapolitan pizza.

I took an AVPN course recently and learned all the rules for making certifiable Neapolitan pizza. Now by definition this would not fall under the rules as I’m using sourdough and not fresh yeast, but I did follow all the other rules including a 24 hour room temp ferment. It was the first time I’ve ever done 24 hours at room temp and I must admit I really liked the dough!

Other rules include no leoparding! Which I was very surprised to hear!

I’ll include the full details of the recipe in the ebook when it’s released but for now here are the deets for the dough:

53% water
3% salt
8% sourdough
100% 00 flour

12 minute hand knead. Divide and ball. Rest 24 hours at 22C (72F).

I did 250g dough balls that stretched nicely to 12”. I baked them on wood in my @oonihq #pizzaoven

I made the 3 distinct AVPN pizzas. Margherita (tomatoes, salt, Buffalo mozz, basil, olive oil), Marinara (tomato, garlic, oregano, olive oil), and Mastunicola (lard pepper pecorino basil).

I love a marinara as you can’t hide your dough. If the dough’s not good, the pizza won’t be good.

The mastunicola was good, my first one. I’m not going to recommend you run out and buy lard to make your next pizza. It wasn’t life changing. But it was tasty.

And the marg. Well, she’s queen for a reason.

I’ve got a few last recipes to get through and then the new ebook will be done 👏
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California style pizza recipe (neo-Neapolitan)

Sunshine, friends, pizza. Doesn’t get better than that!

Had some friends over today for pizza, the sun was shining, the beer was flowing, and the pizza was coming out 😙👌

The #pizza featured here is my absolute favorite dough recipe. It’s the same recipe in my ebook and will also being going into the new #pizza ebook #1percentpizza

This dough falls into a category I call neo-Neapolitan. It’s still made in a hotttt oven, but not quite 450C+ hot (more 400C / 750F hot) and it bakes on a little lower flame for a tad longer than Neapolitan.

It also has oil in the dough, a no-no in Neapolitan style and it has a bit more water than a traditional Neapolitan.

Last, it’s made with a good strong bread flour and a 320g dough ball stretched to 14” gives a slightly thicker and chewier crust.

I call this specific dough recipe “California Style”. Call it whatever you want, it’s delicious.

320g for 14”
63% water
2.7% salt
2.7% oil
10% sourdough
100% Bread flour

5 hour warm proof with folds every hour or so. Cold proof 1-3 days depending on your flour. I find that using @kingarthurbaking bread flour and 2-3 day ferment is just perfect.

Cold proof in balls if you can, otherwise ball after the fridge.

Rest 4-5 hours before making pizza.

Here’s my secret which adds a whole ‘nother dimension to the game, use flour, salt, and pepper on your peel when prepping the pizza. You have to work quickly because the salt can pull some moisture from the dough. Also works best on a wooden or bamboo peel. But dang. It adds something special. I’ve been doing that trick for years and it’s always a hit.

I baked these in my @oonihq #koda16. Launched at 750F stone temp and baked on medium to low for 2 minutes or so.

Front is a marg

Back is my signature pizza. Garlic olive oil base, shredded mozz, pepperoncini peppers, and lots of black pepper. Recipe for the garlic olive oil in the ebook.

Ebook on my site

All current ebook owners will get the pizza ebook for free!

I hope everyone in the States is enjoying a nice long weekend. Memorial Day is about honoring those who made the ultimate sacrifice. Raise a glass to them 🇺🇸
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Gluten free sourdough pizza recipe

My first ever pizza made with Caputo’s gluten free flour. I was floored with how well this baked up in my @oonihq #koda16!

Typically I don’t dabble in gluten free products, after all, #sourdough when properly fermented can get you pretty close to “gluten free”. In fact there are studies showing the ppm of gluten in fermented sourdough bread to be under the legal standard for labeling as “gluten free”.

BUT, today I was hosting a friend who is being pretty cautious with gluten at the minute and made this for him and I’m so happy with how it came out.

Now, this is not technically gluten free as I did use a little sourdough starter for leavening, but I fermented the sourdough for a good long time to try and reduce the gluten as much as possible and the sourdough itself was only about 8% of the total dough weight, so the amount of fermented wheat was about 4% of the total dough weight. I let the person know and they were happy to give it a try (I had other gluten free options on deck just in case! 😰)

Anyway back to the pizza. It was actually, honestly, really good! Definitely better than other gluten free options, and no yeast flavor (gluten free flours sometime ask for a TON of yeast to try and leaven)

1 dough ball
130g gluten free flour
4g oil
4g salt
20g sourdough
90g water

I mixed it all up, let it sit for 15 minutes, covered in a light film of oil and balled it. Then let it sit covered in a warm oven for about 7 hours. Then I opened it gently using the gluten free flour as a dusting flour, topped it with garlic olive oil, shredded mozz, pepperoncini, and black olives. Then I launched it in the Koda 16 and baked it on a low flame for a few minutes, turning a few times, until golden brown

The color was great! And it was actually puffy! And my friend was happy to eat pizza again!

I am still an advocate for sourdough with those who have had trouble with modern bread products, but I also meet people where they are and was happy to run a fun experiment!

He agreed to try the sourdough next time 😉
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Marriages Canadian flour bread recipe

First time trying @marriagesflour Canadian flour and I’m a fan!

This was seriously one of the tastiest loaves I’ve made in a while.

80% @marriagesflour Canadian
20% @cotswoldflour wholemeal
80% water
3% salt
20% #sourdough

5 hours warm proof with folds every 45 minutes or so
1 hour bench rest
Overnight fridge rest

Rested in @flourside_ small oval
Scored with @wiremonkeyshop ARC
Baked in @brovn4bread

Adding a bit of wholemeal or whole-wheat flour (their basically the same) gives such a great punch of flavor and a bunch of added nutrition. This was 20% wholemeal but I have instructions in my ebook on how to use any % up to 100% wholemeal. When you start going past 20%, you need to start increasing the water and decreasing the sourdough. More detailed instructions in the ebook!

My ebook #bakingwithrosehillsourdough is available on my website
Recipes for sourdough 🍞🥯🫓🥪🥞🧇🥧🍩🍕 and so much more!
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How to feed your starter

I always feed my #sourdough (Lucille) at 100% hydration and with a mix of 50/50 bread flour and wholemeal flour.

I like to keep a jar like this of premixed 50/50 so I don’t have to try and do exactly half bread flour and half wholemeal every time I feed.

I’ll change up my ratio depending on how fast / slow I want the sourdough to peak, but I always feed at equal parts flour and water (100%)

Did you know you can buy my #sourdoughstarter ? My friends at @ryesandshinesourdough sell it on their site and offer shipping to both US and CAN 🇺🇸🇨🇦. It’s not dried sourdough. It is alive and kicking so you can get up and running as soon as possible.

I like to feed it 50/50 because I appreciate the additional nutrients and complex flavors from the wholemeal flour but I don’t like feeding at 100% wholemeal because I don’t make my loves with 100% wholemeal. Since I make my bread with both bread flour and wholemeal, I like to use both when I feed. I feed at 50/50 because the math is easy.

I think the biggest misconception with sourdough is that you must feed it everyday. That’s just not true. As more and more folks are headed back to work, some are becoming discouraged at the amount of time they think their sourdough takes to maintain. If you feed it weekly, you’re fine. Pop it in the fridge 24 hours after feeding and you’ll be fine. You may need to feed in an extra time before you bake next, but that’s wayyy less than daily. Lest waste, both flour and time. Win win!
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