Author: looper

• Mix all ingredients thoroughly and cover w/ plastic wrap & proof dough
• Turn out onto heavily floured surface. Pull & fold 8-10 times final shape and place in heavily floured banneton
• Put dough in fridge for 4-5 hrs. Preheat oven, cooking vessel & water pan to 475°f
• Dust corn meal into bottom of cook vessel
• Turn dough into pre-heated vessel score as desired. Cover and place in oven. Pour 1.5c water into water pan (below vessel)
• Bake 30 min. Remove lid and cook 20 more mins uncovered temp loaf (200° f target)
• Place on cooling rack and cool completely.

Make the Dough

• Whisk the starter, water, and olive oil in a large bowl. Add the flour and salt. Squish everything together with your hands until all of the flour is absorbed. The dough will be dry and shaggy. Cover the bowl with plastic wrap, reusable wrap or a clean, very damp kitchen towel. Let rest (autolyse) for 30 minutes or up to 1 hour, if preferred.
• After the dough has rested, work the dough in the bowl into a rough ball, about 15 seconds.

Bulk Rise

• Cover the bowl with wrap or a very damp kitchen cloth. Let rest in a warm spot to rise. The dough is ready when it no longer looks dense and has doubled in size. This can take anywhere from 3-12 hours depending on the temperature of your ingredients, the potency of your starter and surrounding environment. For example, in the summer rise times can take anywhere between 2-4 hours @ 85º F/ 29º C whereas in the winter, the dough will take about 10-12 hours @ 68º F/ 20º C.

Optional Step: Stretch & Fold the Dough

• During bulk rise, you have the option to perform a series of ‘stretch & folds’ to strengthen the dough. Start 30 minutes into the bulk rise. Gather a portion of the dough, stretch it upwards and then fold it over itself. Rotate the bowl ¼ turn and repeat this process until you have come full circle to complete 1 set. Do this once or twice spaced about an hour apart. Although this step is not mandatory, it will increase the total volume and height of your bread. Click here for a step-by-step video tutorial.

Cut & Shape the Dough

• Divide your work surface in half; lightly flour one side (for cutting) and leave the other half clean (for shaping).
• Remove the dough from the bowl, and place onto the floured section so that it does not stick. You do not need to ‘punch down’ the dough; it will gently deflate as you fold and shape it.
• Cut the dough in half to make 2 loaves, or leave it whole for a single loaf.
• To shape, use a bench scraper to move your dough to the non-floured section (if there is any flour present, it will be difficult to shape- brush away any excess). Starting at the top, fold the dough over toward the center. Give it a slight turn, and then fold over the next section of dough. Repeat until you have come full circle.
• Then flip the dough over and place it seam side down. Using your hands, gently cup the sides of the dough and rotate it, using quarter turns in a circular motion. You can also pull it towards you to even out the shape. Repeat this process until you are happy with its appearance. *See note below.

Second Rise

• Coat the bottom of your Dutch oven with cornmeal. Alternatively, use parchment paper to prevent sticking (this is what I do, now). Place the dough inside for a second shorter rise, about 30 minutes to 1 hour and cover with the lid of the pot or a very damp cloth. The dough ready when it is slightly puffy but not double in size.
• Preheat your oven to 450º F/ 232º C towards the tail end of the second rise.

Score the Dough

• Right before your bread goes into the oven, make a shallow slash about 2-3 inches long (or more) in the center of the dough. Use a bread lame, sharp pairing or a small serrated steak knife. The cut should be about 1/4-inch deep.

Bake the Dough

• Place the bread into the oven on the center rack (lid on) and reduce the temperature to 400° F/ 204° C. Bake for 20 minutes. Remove the lid, and continue to bake (uncovered) for an additional 40 minutes or until deep, golden brown. Keep in mind that all ovens are different; you might have to make minimal adjustments to these temperatures.
• You can also take the internal temperature of your bread to double check that it is done. For sourdough, it should read about 205-210º F/ 96-98º C.
• Remove the bread from the oven, and cool on a wire rack for at least an hour before slicing. Don’t cut too soon or else the inside will have a gummy texture!

• To make the Tuscan salmon recipe: Heat the oil in a large skillet over medium-high heat. Season the salmon filets on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once salmon filets are cooked, remove from the pan and set aside.
• In the same pan, melt the butter in the remaining cooking juices leftover. Add in the garlic and fry until fragrant (about one minute). Add onion and stir fry until translucent. Add the sun-dried tomatoes and fry for 1-2 minutes so they release their flavors. Finally, pour in the vegetable broth, and allow the sauce to reduce down slightly.
• Reduce heat to low, add the heavy cream, and bring to a gentle simmer while stirring occasionally. Season the cream sauce with salt and pepper to your taste.
• Add in the baby spinach and allow to wilt in the sauce, and add in the parmesan cheese. Allow the cream sauce to simmer for a further minute until cheese melts through.
• Add the grilled salmon filets back into the pan; sprinkle with the parsley, and spoon the sauce over each filet. Serve the creamy Tuscan salmon over steamed veg or cauliflower rice!

• Soak the mustard seeds and caraway seeds in the beer overnight.
• When ready to make the mustard, combine the soaked seeds with the remaining ingredients in a blender or food processor (for a whole-grain mustard you can reserve two tablespoons of the mustard seeds to stir in later, if desired).
• Blend in the blender or food processor until desired consistency is reached.
• Stir in reserved mustard seed, if desired.
• Transfer to a glass jar and cover.
• Let sit on the counter for three days.
• Pop in the fridge and enjoy!

• Soak the mustard seeds in the beer overnight.
• When ready to make the mustard, combine the soaked seeds with the remaining ingredients in a blender or food processor (for a whole-grain mustard you can reserve two tablespoons of the mustard seeds to stir in later, if desired).
• Blend in the blender or food processor to your preferred consistency.
• Gently stir in reserved mustard seeds (if desired)
• Transfer to a glass jar and cover.
• Let sit on the counter for 3 days.
• Store in refrigerator

• Cook pasta to al dente and drain, reserving 1/2 C pasta water. Set aside.
• Season chicken with salt and pepper. Brown chicken in olive oil over med-high heat.
• Slide chicken to the side. Add onion, tomato, artichoke. Sauté until onion is translucent.
• Add garlic and spinach, cooking until spinach wilts. Add cream and parmesan cheese and reserved pasta water.
• Reduce heat to low and cover for 3-5 mins. Stir in cooked pasta. Garnish with parsley.

• Preheat a waffle iron according to manufacturer’s instructions.
• Whisk eggs in a large bowl until light and fluffy. Add flour, milk, and vegetable oil and mix to combine. Whisk in sugar, then mix in baking powder, salt, and vanilla just until smooth, being careful not to overmix.
• Spray the preheated waffle iron with nonstick spray. Pour batter onto the hot waffle iron and cook until golden brown and the iron stops steaming, 3 to 5 minutes.

• In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the cauliflower, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until cauliflower are tender, 15-20 minutes.
• In a small bowl, combine xanthan gum and 1 cup cream until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes.
• Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.

• Preheat the oven to 375.
• Put the mozzarella and cream cheese in a microwave-safe bowl. Microwave one minute. Stir. Microwave 30 seconds. Stir. At this point, all the cheese should be melted. Microwave 30 more seconds until uniform and gloopy (it should look like cheese fondue at this point). Add the rest of the dough ingredients and the cheese to a food processor. Mix using the dough blade until a uniform color. If you do not have a food processor you can mix in a medium bowl with a wooden spoon but you may need to dump it onto wax paper and knead it by hand to thoroughly incorporate the ingredients.
• Stir together the ingredients for the filling. Set aside the egg yolk to brush on the pastries.
• Roll the dough out between two pieces of parchment paper into a 6 x 18 inch rectangle. Cut in half lengthwise with a pizza cutter. Put the filling down the center of one piece. Top with the other piece of dough. Use the pizza cutter to cut into 7 or 8 pieces. Put them on a baking sheet lined with parchment.
• Gently press the edges together on two opposing sides of each pastry. Use a kitchen shears or small knife to make a few slits in the top dough. Brush with the egg yolk. Bake for 30 minutes until golden brown.

• Preheat your oven to 350℉ (177℃).
• Line a baking sheet with parchment.
• Add all of the nuts, half of the pumpkin seeds, and half of sunflower seeds to your food processor. Pulse to roughly chop nuts/seeds. ***Do NOT over pulse; you do not want a fine meal.
• Transfer the mixture to a large bowl. Stir in the rest of the dry ingredients.
• In a separate bowl, whisk the wet ingredients together. Add this to the dry ingredients. Mix together.
• Spread mixture in an even layer onto the prepared baking sheet and flatten with your hands and a rolling pin.
• Bake for 25 minutes or until golden brown. Remove the tray from the oven and let cool.
• Use your hands to break granola apart into pieces.
• Store in cool, dry place in an airtight container.