#Italianfood

BASIC SOURDOUGH BREAD

Final Shaping of bread:

Lightly flour the counter top and transfer the dough by flipping it over using the bench scraper. Pull the right side up and over to the center. Repeat with the left, top and bottom sides. Flip the seam side down, cup your hands around the dough and gently pull it towards your self. Turn the dough in a circular motion on the work surface and repeat these steps until the dough has a "tight skin". Dust the top of the dough with flour and transfer to a heavily floured banneton or a bowl keeping the seem side up. If using bowl, line it with tea towel heavily dusted with flour. Let it rest on the counter for 30 minutes, cover with plastic and place in the refrigerator for 12-16 hours to ferment.
Preheat the oven with the Dutch oven or bread pan for 30 minutes. Remove the sourdough from the refrigerator, let it stand on the counter for about 45 minutes to an hour. Place a piece of parchment paper on top and invert dough onto the paper. Dust it with flour and score it with the scorer or a sharp knife. Use the paper to pick up the dough and place it into the Dutch over. Cover and bake for 30 minutes. Remove the cover reduce oven to 200°C and bake for 15-20 minutes.
Carefully transfer the bread to cooling rack and let cool for 2 hours before slicing. Slicing the warm bread will make it rubbery.

The classic combo of fresh burrata, baby Roma tomatoes and basil pesto was one heck of a perfect Italian breaky served with some fresh watermelon juice...its a little twist from the usual breakfast ideas...give it a try and I’m sure your family will thank you for the new addition. Don't forget to check the recipe of onion seed(nigella seed) sourdough bread. Please do write the feedback and post comments in the comments section below the recipe. It means the whole world to me to know someone out there is trying out my recipes. You can tag me on my Instagram page: instagram.com/simranskitchenoman/

PREP TIME: 20 minutes COOKING TIME: 5 minutes SERVES: 4

INGREDIENTS

For levain:

20g active starter
20g plain flour/ bread flour
20g wholemeal four/ atta flour
40g filter water

For Bread:

340g plain flour/ bread flour
110g wholemeal flour/ atta flour
375g filter water
12g sea salt

METHOD

To make Levain:

In a mason jar, mix the active starter, plain flour, wholemeal four and water, mix with the spatula and leave to activate for about 4.5 hours. If the weather is hot and your kitchen temperature is high it might activate earlier, so keep an eye. Once it doubles in size, it’s ready to use.

To make bread:

Once the levain is ready, in a large bowl add plain flour, wholemeal flour, prepared levain and water. Mix together until well combined and no dry bits of flour is left, about 5 minutes.THe dough will be sticky and shaggy. Cover with plastic wrap or kitchen towel to prevent from drying and let it rest for an hour.
After resting for an hour, uncover and add salt. With wet hands, mix the salt in flour to incorporate well by pinching and squeezing the dough, about 5 minutes. Cover and let it rest for an hour.
Uncover, stretch and fold the dough with wet your hand. Take the wet hand underneath the dough, then pull the dough up and fold over. Turn the bowl a quarter-turn and repeat this process 3 times until you have completed 4 stretch and folds. Cover and rest for 45 minutes.
Repeat step no. 3 for three more times after every 45 minutes.

Final Shaping of bread:

Lightly flour the counter top and transfer the dough by flipping it over using the bench scraper. Pull the right side up and over to the center. Repeat with the left, top and bottom sides. Flip the seam side down, cup your hands around the dough and gently pull it towards yourself. Turn the dough in a circular motion on the work surface and repeat these steps until the dough has a "tight skin". Dust the top of the dough with flour and transfer to a heavily floured banneton or a bowl keeping the seem side up. If using bowl, line it with tea towel heavily dusted with flour. Let it rest on the counter for 30 minutes, cover with plastic wrap and place it in the refrigerator for 12-16 hours to ferment.
Preheat the oven with the Dutch oven or bread pan for 30 minutes. Remove the sourdough from the refrigerator, let it stand on the counter for about 45 minutes to an hour. Place a piece of parchment paper on top and invert dough onto the paper. Dust it with flour and score it with the scorer or a sharp knife. Use the paper to pick up the dough and place it into the Dutch over. Cover with lid and bake for 30 minutes. Remove the cover, reduce oven temperature to 200°C and bake further for 15-20 minutes.
Carefully transfer the bread to cooling rack and let cool for 2 hours before slicing. Slicing the warm bread will make it rubbery.

COOK'S NOTES:

#burrata #sourdoughbread #burratacheese #breakfast #Italianfood #sourdough #roastedbabyromatomatoes #onionseedsourdough #pesto #basilpestosauce #roastedtomatoes

BURRATA CHEESE PLATTER WITH ROASTED ROMA TOMATOES AND PESTO

Burrata cheese with fresh basil pesto and grilled Roma tomatoes was served with sourdough breads for breakfast yesterday.

Burrata is basically a ball of Mozzarella cheese stuffed with soft Stracciatella cheese which is typically a discard while making mozzarella cheese. It is originated in the region of Puglia in Italy.

It has become a routine for me to make a sourdough bread every week. I made my first sourdough couple of months back and since then I have just been maintaining the starter to have a regular weekly dose of our sourdough breads. I try my hands on different flavours...this time I made nigella seeds (onion seeds) and flax seeds sourdough bread along with sun-dried tomato and oregano baguette. Loved the pairing of these delicious crusty breads with soft and creamy burrata cheese.

Luscious creaminess of burrata was elevated with roasted baby Roma tomatoes and the pesto made from homegrown basil...still some more leaves are blooming in my basil plants, I’m gonna quickly make more pesto and freeze it before it all dies.

PREP TIME: 20 minutes COOKING TIME: 5 minutes SERVES: 4

INGREDIENTS

350g fresh burrata cheese
8-10 baby Roma tomatoes
Few sun-dried tomatoes
1 tbsp olive oil
Pinch of kosher salt
Black pepper

For pesto sauce:

2 cups basil leaves, loosely packed
100g parmigiano reggiano cheese, chopped
3 fat cloves of garlic, roughly chopped
2 tbsp toasted pine nuts
1/3 cup extra virgin olive oil
1/4 tsp salt

For garnish:

Few fresh basil leaves
2 tsp pine nuts

METHOD

For pesto sauce:

In an electric blender, put basil leaves, garlic, cheese, pine nuts, olive oil and a pinch of salt. Blitz to a coarse or slightly smoother paste. Put pesto aside until used.

For burrata cheese platter:

In a medium shallow frying pan, heat oil. Add baby Roma tomatoes and let them roast on medium low fire until bit soft. Season with salt and pepper.
Place burrata in a serving plate. Scatter roasted tomatoes along with juices from the tomatoes.
Sprinkle a tablespoon or two of pesto over the burrata and tomatoes. Garnish with fresh basil leaves and pine nuts. Serve the burrata cheese platter with crusty sourdough onion seed (nigella seed) bread or sun-dried tomato and oregano sourdough baguette.

COOK'S NOTES:

You can serve burrata cheese with sweet sides as well, such as mangoes, figs, berries and other nuts instead of savory additions of pesto and roasted tomatoes.
Burrata can also be used for topping up the pastas and pizzas. Its a great addition to the caprice or carpaccio salad. This gorgeous creamy deliciousness can be pretty much added to anything that fancies your taste buds.

#burrata #sourdoughbread #burratacheese #breakfast #Italianfood #sourdough #roastedbabyromatomatoes #onionseedsourdough #pesto #basilpestosauce #roastedtomatoes