Monday, July 14, 2014

Sourdough Scroll Bread Recipe


Sourdough Scroll Bread














I love artisan bread, how about you? The amazing, warming aroma. The crisp, delicious crust, all surrounding a soft, white center. There really is nothing better than a warm slice topped with melted, creamy butter.

Lately, I've found myself searching for more and more fun and unique bread recipes. I know, not typically something you do during the summer, right? I mean, who really wants to pipe there oven to 400 degrees during July? Yes, it's safe to say I am a bread maniac!

After finding this killer Sourdough Starter recipe, I knew I had to find some more fun, exciting excuses to use my starter in more recipes. That's when I discovered Scroll bread! This awesome, French-inspired loaf (and really, who does bread better than the French?) was the perfect excuse to use my starter. Surprisingly, this recipe was not only fun to create, but the bread itself turned out soft, aromatic, and full of flavor. And how cool looking are these loafs?! Grab your starter, it's time to make some Sourdough Scroll Bread!

Ingredients:
1 1/2 cups Warm Water
2 cups Sourdough Starter
2 Tbsp Sugar
1 Tbsp Salt
4-5 cups Honeyville Alta Artisan Bread Flour
3 Tbsp SAF Yeast

Directions:
Add ingredients to your BOSCH Universal Mixer in the following order:
Water, starter, sugar, salt, 2 cups Alta Artisan flour, and yeast. Turn mixer to #2 setting and let ingredients mix. While mixer is still running, add remaining flour, one cup at a time, until dough begins to pull away from the sides. Knead in machine for 2-3 minutes.

Remove dough from mixer and place on a lightly oiled surface, and divide in half.

Scroll Bread Dough











Take one half, shape loaf into a long, baguette, then, taking the top and bottom, roll each side opposite from each other until you get an "S" shaped loaf.

Bread Dough Rising











Repeat the process for the other loaf, them place on a baking pan sprinkled with corn meal. Sprinkle tops with flour, then place plastic wrap over the loafs and allow to raise for 60 minutes.

While loafs are raising, preheat oven to 400 degrees.

Baked Scroll Bread











Once loafs have raised, place in oven and bake at 400 degrees for 30 minutes. Remove when tops are golden brown.

Allow to cool on a wire rack, then slice and serve.

Scroll Bread











Let me tell you, these loafs are not only appealing to the eye, but to the appetite as well! The outside crust is the perfect crisp and crunch, while the inside is soft, airy, and everything you want in a baguette loaf. The sourdough starter is the perfect conditioner for the dough, with just a hint of sourdough flavor. This is the perfect decorative loaf for any party or family get together. So easy to make, yet everyone who sees it will ask what professional bakery you purchased it from!

Take it from me, with cool recipes like this, it's okay to be a bread-baking maniac!

2 comments:

Wendy Taber said...

Is it REALLY 3 Tablespoons of Yeast? Seems like a lot with 2 cups sourdough starter. I don't see any comments that anyone has tried this yet.

Anonymous said...

@Wendy Taber - Hi, Wendy. Just baked a loaf today following the instructions and suggested measures. This worked well using the Honeyville starter mix. I did substitute regular bread flour for the Artisan flour. Good luck!