Sour Cream Quick Boule

Made with: ☑ Love   ☐ Bacon

It’s November, which when I was unemployed meant that I was already a couple months into Bread Season. This? Was my first bread of the fall. It’s a versatile, vaguely sourdough bread that can sop up a sauce but does well on its own with a bit of butter.

Sour Cream Boule

Finished product. I had a hard time not tearing a chunk off while it was cooling.

In the past, I’ve baked this bread with the addition of a multigrain, raisin muesli and honey, or a jar of sliced kalamata olives with garlic and herbs, in both loaf and roll forms. In the future, sundried tomato boules are going to be a thing in our kitchen, and I might try for another sweeter version with honey and walnut.

Kalamata Olive Rolls

Kalamata olive, garlic, and herb rolls, baked in 2012 and photographed with my crappy cell phone camera.

 

At times I’m all about the cheaty bread that you don’t have to manipulate too much to get the ultimate delicious factor. This is one of those breads you really get to beat up. If you want a little arm exercise (and after kneading in 3 cups of flour, unless you’re a regular bread baker your arms will feel like they’ve gotten a light workout), go with this bread.

Boule Dough

All in a hard dough’s work.
… I am so sorry.

 

Sour Cream Quick Boule
Yields 2
A fast, easy artisan-style bread, made with love (but no bacon).
Write a review
Print
Prep Time
2 hr
Cook Time
40 min
Total Time
2 hr 40 min
Prep Time
2 hr
Cook Time
40 min
Total Time
2 hr 40 min
1502 calories
269 g
60 g
27 g
42 g
14 g
655 g
3647 g
4 g
0 g
9 g
Nutrition Facts
Serving Size
655g
Yields
2
Amount Per Serving
Calories 1502
Calories from Fat 233
% Daily Value *
Total Fat 27g
41%
Saturated Fat 14g
69%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 60mg
20%
Sodium 3647mg
152%
Total Carbohydrates 269g
90%
Dietary Fiber 12g
47%
Sugars 4g
Protein 42g
Vitamin A
13%
Vitamin C
2%
Calcium
19%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Basic Dough
  1. 1½ cups warm water
  2. 1½ tbsp. active dry yeast
  3. 1 cup sour cream (or plain yogurt)
  4. 5-6 cups all-purpose flour (or bread flour)
  5. 1 tbsp. salt
Instructions
  1. Pour warm water into a large bowl or mixing bowl; add yeast and stir gently by hand. Wait approx. 5-10 minutes, until yeast begins to foam. Stir in (or mix in on low speed) sour cream, salt, honey/sugar, then add the first 2 cups of flour, ½ cup at a time until a wet dough forms. Turn off the mixer and scrape down the paddles into the bowl. By hand, stir in about 2 cups of flour to stiffen the dough.
  2. Turn dough out onto a floured surface. Gradually knead about 1-1½ cups flour into the dough, until it's smooth and elastic.
  3. Oil or grease the bowl and place the dough back in; cover with plastic wrap and allow to rise until doubled, about 1 hour.
  4. When risen, punch dough down and divide into 2 equal lumps. Pull ragged edges underneath until your dough lumps are smooth and round; set on a shallow baking pan to rise again, covered, about 30 minutes. They should spread outwards more than upwards.
  5. Preheat oven to 400°F. Brush the loaves with an egg wash for a shinier crust, or leave plain (as I did in this instance). If desired, shallowly score the top of the loaves with a sharp knife or a kitchen razor (no more than ¼ inch deep).
  6. Bake 35-45 minutes, or until the loaves are golden brown and sound hollow when you knock on the bottoms. If you want a thicker crust, during baking, use a spray bottle to mist the loaves with water every 10-15 minutes.
  7. Transfer to a wire rack to cool.
For Kalamata Olive, Garlic, and Herb Dough
  1. Before adding flour, add a 6 oz. jar of pitted, sliced kalamata olives with the brine; 1 tsp. garlic powder; 1 tsp. dried basil or pesto seasoning; ½ tsp. paprika; ½ tsp. crushed, dried rosemary; and ½ cup extra bread flour. Then, while kneading, add extra all-purpose flour to get the dough smooth (usually about ½-1 cup).
For Sweetened Muesli Dough
  1. Before adding flour, add ½ cup honey or sugar, 1 cup Bob's Red Mill (or other) muesli, and 3-4 tablespoons of extra water.
For Rolls
  1. After punching down dough, divide into 12-16 equal lumps and form smooth rolls. Set on a baking pan to rise 30 minutes; bake about 10-15 minutes less than you would the full-size loaves.
beta
calories
1502
fat
27g
protein
42g
carbs
269g
more
Made With Love [And Bacon] http://www.withloveandbacon.com/
facebooktwittergoogle_plusredditpinteresttumblrmailfacebooktwittergoogle_plusredditpinteresttumblrmailby feather

Leave a Reply

Your email address will not be published. Required fields are marked *