Monday, April 12, 2010
Macaroni Grill Sourdough Bread Clone
The starter is in the back. The no-knead loaf is on the right (almost gone). The loaf on the left is a standard sourdough loaf that I added baking soda to to see if it would really take out the sour taste (and it did!).
I was experimenting with my sourdough starter and decided to make bread with it the no-knead way. It was good, but it was more of an experiment than anything.
When Evan got home from work, he tried it and said it tasted like the bread at the Macaroni Grill! We pulled out the olive oil, balsamic vinegar, and dipping spices, and, well, that was dinner. Yummy!
Here's what I did:
2 1/2 C flour*
1/2 C starter
1 T sugar
1/2 t salt
1 C warm water*
Mix the ingredients together in a glass bowl. Cover. Let sit for 18 hours.
Scrape dough onto a dish towel dusted with flour/bran. You can also use plastic wrap stuck to a damp counter and then spray the plastic wrap.
Shape dough into a ball.
Transfer the dough to a sprayed/sprinkled round casserole dish by gently putting your hand under the towel/plastic wrap. Pick up the dough and plop it carefully into your dish.
Put the lid on your dish and let the dough double in size (a couple hours?).
Preheat oven to 400.
Bake covered for 30 minutes.
Remove lid and bake for another 15-20 minutes, or until golden.
Serve with olive oil, balsamic vinegar, and dipping spices.
*(next time I might try 3 C flour and 1 1/2 C water. Update: I tried this and the dough is a little too soft. Maybe 3 C flour and 1 1/4 C water next time?)