No-Knead Sourdough Bread

Yield:

• 1 small loaf  [double all amounts for lrge loaf]

Time:

• Active: 4 hrs; Total:48 hrs

Difficulty:

• Moderate

Ingredients

• Levain:
  
  
• 28g (1 ounce; 1/4 cup) unbleached all-purpose flour
• 28ml (1 ounce or 2 tablespoons) water
• 28g (1 ounce or 2 tablespoons) mature sourdough starter
  
  
• Dough:
  
  
• 270g (9 1/2 ounces) unbleached all-purpose flour, plus more for dusting
• 56g (2 ounces or 1/2 cup) sifted whole-wheat flour
• 240ml (1 cup) water
• 8g salt

Instructions

1. Prepare levain: Stir flour, water, and starter in 1-cup container until smooth. Cover and ferment as close to 78-80°F (26-27°C) as possible until roughly tripled in volume, about 5 hours (you can use a rubber band to help mark the starting volume).
2. When the levain has 1 hour of fermentation time left, whisk all-purpose flour and whole wheat flour in large bowl until combined, about 30 seconds. Using a wooden spoon or rubber spatula, stir in water until dough forms and no dry spots remain. Cover with plastic wrap and let rest 1 hour at room temperature.
3. Set bowl of dough on digital scale and tare scale to zero. Using a clean wet hand or small rubber spatula, scrape 65g (about 2 1/3 ounces) levain onto dough. (Use leftover levain to continue feeding your starter.) Then, using wet fingers of one hand, dimple levain into dough surface, making sure to evenly distribute it and drive it down into the dough. Massage dough using your fingers and thumb to efficiently incorporate levain. With cupped hand, use a scooping motion to mix dough until starter is well incorporated, about 2 minutes. Cover with plastic wrap and rest for 30 minutes as close to 75°F (24°C) as possible.
4. Sprinkle salt evenly all over dough. Using clean wet fingers, dimple salt thoroughly into dough. With cupped hand, use a scooping motion to mix dough until salt is well incorporated and dough becomes smooth, 2 to 3 minutes. Transfer dough to 8-inch square baking dish. Cover with plastic and rest until dough is loose enough to begin the coil foldings, about 45 minutes at 75°F (24°C). If dough is still too taut, give it more time to relax.
5. First Folding: Using two clean wet hands, slide hands under left and right sides of dough, then lift dough slowly while bringing it towards you slightly; the dough will stretch over your hands while maintaining contact with the top and bottom sides of the vessel. Continue lifting the dough until the dough releases from the top side of baking dish. (If dough stretches and stretches and doesn't lift from top side of baking dish, gently lay the dough you're holding back down, then repeat this lifting and stretching step once more; the top side of dough should release on the second try.) Once top side of dough detaches from baking dish, lay the dough you're holding down onto the top side of the baking dish; the dangling dough will naturally fold under itself when you do this. Rotate vessel 180 degrees. Repeat folding process once more. Rotate dish 90 degrees and repeat folding process with third edge. Rotate dish 180 degrees and repeat folding once more for fourth edge. At this point your dough should have an even square shape. Cover and proof for 60 minutes at 75°F (24°C).
6. Second Folding: Repeat folding instructions from Step 5. Cover and proof for 90 minutes at 75°F (24°C).
7. Third Folding: Repeat folding instructions from Step 5. Cover and proof at 75°F (24°C) until dough has increased in size by roughly 60 percent, and is slightly domed and puffy, 90 to 180 minutes.
8. Shaping: Dust oval banneton lightly with rice flour (if using banneton without liner, dust heavily). Lightly dust dough and counter with all-purpose flour. Uncover dough and invert onto floured counter. Using floured hands, gently pinch right side of dough, stretch it outward about 4 inches, then gently fold over so that edge meets the middle of the dough. Repeat stretching and folding on left side. Starting from top of dough, use both hands to lightly stretch dough about 2 inches, then roll over toward middle of dough; continue to gently roll dough toward yourself until seam is on underside and dough is an even, roughly 9-inch long oval shape. Using your fingers, pinch ends to seal. Using a bench scraper, gently flip dough so that seam is facing up. Using two floured hands, gently pick up dough so that it is cradled lengthwise in cupped palms, then gently lay it seam side up in prepared banneton. Cover and proof at room temperature for 15 to 20 minutes.
9. Place proofed dough in refrigerator set no higher than 38°F (3°C). Let rest overnight, at least 12 hours and up to 16 hours.
10. Scoring and Baking: Cut 9-inch by 7-inch rectangle of parchment paper; trim corners to produce approximate oval shape. Place top and bottom of combo cooker on a rimmed baking sheet set on rack in middle position in oven, and heat oven to 485°F (250°C) for 45 minutes. Remove dough from refrigerator, uncover, and place prepared parchment rectangle on top of banneton. Place a cutting board over parchment. Using both hands, invert so that bottom of banneton is facing up, leaving shaped dough on the parchment; remove banneton. Remove cooker bottom from oven and place on heatproof surface. Using a spray bottle, mist dough lightly with water. Holding bread lame or sharp knife at 10- to 30-degree angle to loaf, make one long, 1/2-inch deep slash running the length of dough. With one hand, hold cutting board with dough and parchment over the combo cooker, and with your other hand, grab parchment by one end, and carefully slide into pan (both parchment and dough). Cover pan with cooker top and place in oven. Bake bread for 20 minutes.
11. Once bread has baked for 20 minutes, remove lid, and reduce oven temperature to 450°F (230°C). Continue to bake until bread is dark brown, blistered, and exposed side shows gradient of browning, about 15 to 20 minutes longer. Transfer pan to a heatproof surface, carefully remove bread from pan, and transfer to a wire rack. Allow bread to cool for at least 2 hours before slicing and serving.

Notes:

• Standard sourdough techniques apply -- e.g.,, old dough, additional curing, etc.

Variations:

• Add some rye, buckwheat, etc., to taste.

Source: https://www.seriouseats.com/how-to-make-sourdough-bread

Pita Bread

Yield:

• 6 pitas

Time:

• 20 minutes active, 2 hrs total

Difficulty:

• Easy

Ingredients

• 1 cup water (8 ounces; 240ml), 105–110°F (41–43°C)
• 1 tablespoon (15ml) extra-virgin olive oil, plus more for oiling the bowl
• 1 tablespoon granulated sugar
• 2 1/4 teaspoons instant yeast
• 1 teaspoon kosher salt
• 1/2 cup whole wheat flour (2 1/2 ounces; 70g)
• 2 cups all-purpose flour (10 ounces; 280g), plus more for dusting

Instructions

1. In a medium mixing bowl, combine water, oil, sugar, yeast, salt, and whole wheat flour with a wooden spoon until combined and smooth. Stir in all-purpose flour until the mixture comes together into a shaggy mass.
2. Using clean hands, knead the dough in the bowl for 10 minutes or until it becomes smooth and very elastic, adding only very small amounts of extra flour if dough is extremely sticky (see note). Alternatively, knead dough at low speed in a stand mixer fitted with the dough hook attachment until dough is very elastic and smooth, about 8 minutes.
3. Turn dough out onto a lightly floured work surface and form into a smooth ball. Lightly oil a clean mixing bowl and place dough inside, then rub oiled hands over the top of the dough. Cover bowl with a damp cloth and let rise in a warm place for 1 hour.
4. Meanwhile, place a baking steel or 12-inch cast iron skillet on the top oven rack and preheat oven to 500°F (260°C). Line a plate with a large, clean kitchen towel and set aside.
5. Punch down the dough, transfer to a lightly floured work surface, and cut into 6 even pieces. Form each dough piece into an even ball. Cover with a damp towel and let rest for 10 minutes.
6. Roll each piece of dough into about a 7-inch circle, no more than 1/4 inch thick, taking care not to tear dough and keeping the thickness even all around. Place dough disks on a lightly floured surface, cover with a damp towel, and let proof until slightly puffy, about 30 minutes.
7. Working with as many pitas as will fit on the steel at once, pick up each pita and place on the steel top side down. (If using a cast iron skillet, bake one pita at a time.) Immediately close the oven door and bake until pitas have puffed and are slightly golden around the edges, about 3 minutes. Be careful not to over-bake.
8. Place baked pitas onto towel-lined plate and wrap with the overhanging towel. Repeat with any remaining pitas.
9. For an extra-charred finish, heat a cast iron skillet on the stovetop over high heat until smoking. Working with one pita at a time, briefly heat each side until charred in a few spots, about 30 seconds. Return pita to towel and cover. Repeat with remaining pitas and serve immediately.

Notes:

• Make sure to roll out thin, and flip when adding to oven so that air bubbles distribute properly.
• Wrap baked pitas in towel to prevent drying out.

Variations:

Source: https://www.seriouseats.com/perfect-pita-bread-recipe

Baba Ganoush

Yield:

• 2 pints

Time:

• 2 hours

Difficulty:

• Medium

Ingredients

• 3 medium Italian eggplants (about 2 pounds/900g total), pricked all over with a fork
• 2 tablespoons (30ml) juice from 1 lemon, plus more as desired
• 3 medium cloves garlic, minced
• 3 tablespoons (45ml) tahini
• 1/3 cup (80ml) extra-virgin olive oil, plus more for serving
• 1/4 cup chopped fresh parsley leaves
• Kosher salt

Instructions

1. If Using a Grill (recommended): Preheat a gas or charcoal grill to medium heat and place eggplants directly over heat source. Cook, turning occasionally with tongs, until eggplants are completely tender and well charred on all sides, 30 to 40 minutes. Wrap with foil and let rest 15 minutes. Continue to step 3.
   
   
2. If Using the Broiler: Adjust rack to 6 inches below broiler element and preheat broiler to high. Place eggplants on a foil-lined rimmed baking sheet and prick all over with a fork. Broil, turning occasionally, until charred on all sides and completely tender, about 30 minutes (timing may vary depending on broiler strength). Eggplants should be very, very tender when cooked; if eggplant is not fully tender once skin is charred all over, switch oven to 425°F and roast until fully tender (a toothpick or skewer inserted near stem and bottom ends should not meet any resistance). Remove from oven and gather up foil, crimping it around eggplants to form a sealed package. Let eggplants rest for 15 minutes. Continue to step 3.
   
   
3. Open foil package. Working with one eggplant at a time, use a sharp paring knife to slit each eggplant open lengthwise. Carefully scoop out soft flesh with a large spoon and transfer to a fine-mesh strainer set in a large bowl. Once all eggplant is scooped, pick out any stray bits of skin and blackened flesh and discard.
   
   
4. Transfer eggplant to a salad spinner, distributing it evenly around the perimeter. Spin gently until all excess moisture is extracted. Discard all drippings, wipe out large bowl, and return eggplant to bowl.
   
   
5. Add lemon juice and garlic to eggplant and stir vigorously with a fork until eggplant breaks down into a rough paste, about 1 1/2 minutes. Stirring constantly and vigorously, add tahini, followed by the olive oil in a thin, steady stream. The mixture should become pale and creamy. Stir in parsley and season to taste with salt, plus more lemon juice if desired.
   
   
6. Transfer to a serving bowl, drizzle with olive oil, and serve with warm pita bread or vegetables for dipping.

Notes:

• The baba ganoush can be made ahead of time and stored in an airtight container in the refrigerator for up to four days. Let it come back to room temperature before serving.
• Make sure to prick eggplants, and roast until thoroughly blackened.

Variations:

• Use mayonaisse instead of tahini.
• Try roasting the garlic before blending.

Source: https://www.seriouseats.com/the-best-baba-ganoush-recipe

Matzo Meal Pancakes

Yield:

• 4-6 large pancakes

Time:

• 15 minutes

Difficulty:

• Easy

Ingredients

• 3/4 c milk
• 1/2 t Salt
• 1 t Sugar
• 1/2 c Matzo meal
• 2 Eggs, separated

Instructions

1. In medium bowl, whisk together egg yolks, milk, salt, and sugar. Stir in matzo meal. Let sit and thicken for 10 minutes, giving batter a good stir halfway through.
2. Whip egg whites till peaks are soft, and fold into batter.
3. Place wire rack in rimmed baking sheet and preheat oven to 200 degrees. Heat cast-iron or nonstick skillet over medium heat. Spray with cooking spray. When pan is hot, spoon in ¼ cup batter. Cook until first side is golden brown, about 2 minutes. Flip pancake and cook until second side is golden brown, about 1 minute.
4. Transfer pancakes to prepared wire rack and place in oven to keep warm. Repeat with remaining batter. Serve with pancake toppings of your choice.

Notes:

• Needs a little longer to cook, and lower heat, than regular pancakes. 

Variations:

• Substitute ¼ of buttermilk for milk, if you have it